Treasures of Colombia: Salpicon (Colombian Street Food)

Salpicόn – Cόctel de Frutas a tasty Fruit Cocktail.

Haciendo un Bochorno, Sun tan up inna di sky?

Not to worry, the Colombian Fruit cocktail called Salpicόn will quench your thirst! This popular fruit cocktail is non-alcoholic and is enjoyed by both young and old.

When I just arrived in Colombia I saw on almost every street corner huge clear buckets filled with brightly colored fruits in what looked like juice; and of course, these stalls were always bombarded by hot, thirsty customers who wanted to cool down and quench their thirst.

The Salpicόn can be had on a hot day or it can be eaten as a dessert after lunch or dinner.

treasures of colombia with stacey ann smith

 

Treasures of Colombia: SALPICÓN – Colombian Street Food

By: Stacey-Ann Smith

The recipe is very simple; the ingredients include seasonal fruits such as Mango (NOT over-ripe), Melon, pineapple, banana, grapes, apple, kiwi, strawberry and more; you will also need a liquid base for this drink. The liquid can be Kool-Aid, Tang or Kola Champagne Soda.

The preparation is also very simple:

First: Cut fruits in squares or in circles

Then: Put them in transparent glass, jug, bucket or bowl.

Next: Add liquid drink in the containers.

Afterward: Add Condensed milk or Vanilla Ice-cream on top (whatever your preference).

Finally: Serve with a fork or spoon.

The Salpicόn is not only delicious but it is also filling. This Cocktail drink will definitely show your house guests how sophisticated a host you are.

About the writer:

Stacey Ann Smith is from Kingston, Jamaica.  She is an alumna of Camperdown High School and she graduated from The Shortwood Teachers’ College having earned a Bachelor’s Degree in Modern Languages, Spanish and French. Presently, Stacey is an English teacher at a University in Colombia.  She describes herself as a vivacious and loving person who also has a passion for traveling, taking pictures, her son Nicholas and Ashley, her adorable feline.

 

Copyright © 2019, Denise N. Fyffe, The Island Journal.

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