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Home » Recipes » Drinks » Ponche de Frutas – Holiday Hot Fruit Punch

Ponche de Frutas – Holiday Hot Fruit Punch

Posted December 12, 2018, Updated December 11, 2020 //  by Michele Peterson 23 Comments

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Hot Ponche Navideño with text overlay for Pinterest.
Mugs of hot fruit punch with text overlay for Pinterest of Christmas Hot Fruit Punch. for

This traditional hot fruit punch is served at Christmas and on New Year’s Eve throughout Guatemala, Mexico and the rest of Latin America. Also known as Ponche Navideño, it’s perfect for serving a crowd and features a bounty of fresh fruit and spices that’s both warming and festive.

For a celebratory ponche de frutas with alcohol, add a splash of dark or white rum.

Ponche de Frutas in festive glasses with Christmas and New Year's Eve greenery.
Ponche de Frutas is popular for Christmas and New Year’s Eve in Guatemala.

A hot fruit punch or ponche de frutas is a must-have during the holidays in Guatemala. Not only does a steaming mug of fruit punch warm you up (and yes it does get chilly in the highlands of Guatemala and Mexico), but the spices and fresh fruit make it a deliciously fragrant drink to serve.

It’s most often served with tamales or with champurradas, the traditional Guatemalan cookie that’s a bit like biscotti. They’re perfect for dunking into hot drinks. 

The Secret Ingredient to Guatemalan Fruit Punch

In Guatemala, people are masters of upcycling food. Nothing goes to waste. What exactly is upcycling? According to the Upcycled Food Association, it’s the practice of using ingredients that otherwise would not have gone to human consumption.

For example, it’s not uncommon to see onion peels used in sauces or a pot of blood boiling on the stove for moronga salsa.  They take the same enthusiastic approach to avoiding food waste when it comes to fruit. 

So, I wasn’t too surprised when my sister-in-law Lorena stopped me in the middle of making ponche de frutas to stop me from throwing away the pineapple skin.

Baby pineapple growing in greenhouse in the Azores.
Guatemalan ponche uses the rind of the pineapple for extra flavour.

“You’ve got to boil those cáscaras,” she said, taking the pineapple husk and the plantain skin and putting them into a separate pot to boil.

“They add flavour and vitaminas.”

As it turns out she’s right! Pineapple skin is packed with  bromelain, a powerful enzyme with anti-inflammatory and healing properties. 

Note: Do not eat the sap, thorns or pointed leaves of a pineapple. 

So the secret to making an authentic Guatemalan hot fruit punch is using the skins of the fruit in the punch. Of course, it’s best to use organic fruit if you do. 

Using every edible part of the fruit does make a big difference to the taste of the ponche and it is satisfying not let any bit of fruit go to waste.

So, while I haven’t yet gotten on board with  the carnivore side of nose-to-tail dining in Guatemala, I say bring on the fruit compost when it comes to fruit punch. Be sure to give it a try when making this recipe!

Ingredients to Use for Ponche de Frutas

Ingredients for ponche de frutas includes dried apple, plantain, raisins, plums, cinnamon, pears and other fruit.
Seasonal ingredients for Ponche de Frutas Navideños in Guatemala and Mexico.

So, apart from pineapple rinds, what other ingredients go into making ponche de frutas? Basically whatever fruit is seasonal.

Typically, it will be an assortment of apples (fresh and dried), plums, prunes, pears, raisins, plantain, guava, tejocote (tart apples) and sometimes coconut plus spices. In Mexico, Ponche Navideño usually includes flor de jamaica (hibiscus flowers) which adds a tartness and bright red colour.

If you’d like to add flor de jamaica to your punch, boil the flowers at the same time as the pineapple rind.  

How to Make Ponche de Frutas Navideños

Wash the pineapple and plantain throughly. Then add to a large pot, bring to a boil and simmer with the cinnamon stick and cloves in a large pot for at least 30 minutes.

Pineapple cooking in a red pot for Ponche de Frutas.
Don’t throw away the skin of a pineapple – use it for ponche!

Once it’s simmered for 30 minutes, strain it and reserve the liquid and cinnamon stick. You can now discard the skins and cloves.

Straining the husk of a pineapple for extra flavour in ponche de frutas.
Boil the husk of a pineapple and strain the liquid to add extra flavour in ponche de frutas

Add six cups of water and sugar to taste to the pineapple/plantain water. I use much less sugar than is traditionally used in Guatemala so I suggest you begin with half the amount called for in the recipe and then add more according to taste.

Adding sugar to fruit juice to make Guatemalan hot fruit punch.
Add sugar to taste.

After cleaning and preparing the remainder of the fruit, chop it into small pieces and add it to the liquid in the pot.

Add the chopped dried and fresh fruit to the juice for Ponche de Frutas Guatemalteco
Add chopped fruit and dried fruit to the juice.

Simmer for 30 minutes until the fruit is tender but not mushy. Grate fresh nutmeg when ready to serve.

Keep your ponche de frutas warm on the stove or in a slow cooker. That way it’s ready to serve to friends and family who stop by.

Add white or dark rum to taste

;¡Feliz año! Happy New Year!

Beautiful glasses of Guatemalan and Mexican Ponche-de Frutas on a white table with greenery.
Garnish your Ponche de Frutas with a cinnamon stick

Tips for Making Guatemalan and Mexican Holiday Fruit Punch Ponche Navideño 

  • Don’t throw away pineapple skin! It’s packed with bromelain, a powerful enzyme with anti-inflammatory and healing properties
  • Store ponche de frutas in the refrigerator for up to three days.
  • Don’t consume the exterior leaves or thorns of a pineapple plant as they contain sap which can be irritating to the skin and toxic in large quantities.
  • If you can’t find plantain, you can substitute a banana that’s not overripe.
  • Using neglected bits of fruit is also the key to success in other Guatemalan dishes such as Platanos en Mole, where the husk of the plantain serves as a thickening agent.
  • If you can find it, use piloncillo, an unrefined pure cane sugar, rather than white or brown sugar. 

Other Latin-Inspired Christmas Recipes You Might Like

  • Ensalada de Nochebuena – Christmas Eve Salad  
  • 25 Globally-Inspired Holiday Appetizers 
  • Spanish Breakfast Casserole  
  • Bacalao a la Vizcaina – Spanish Salt Cod Stew 

Portrait of Mexican Hot Fruit Punch - Ponche de Frutas on a white table.

Guatemalan and Mexican Ponche-de Frutas
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5 from 18 votes

Ponche de Frutas - Hot Fruit Punch

A hot fruit punch made of fresh and dried fruits served at Christmas and on New Year's Eve in Mexico, Guatemala and Latin America. Spike it with dark or white rum if you like. You can use any mixture of fruit but pineapple, plantain, and pineapples are musts.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Drinks
Cuisine: Guatemalan, Mexican
Servings: 6 servings
Calories: 206kcal
Author: Michele Peterson
Cost: $10

Equipment

  • Knife
  • cutting board
  • large pot

Ingredients

  • 1 pineapple
  • 1 plantain ripe
  • 1 apple fresh
  • 2 plums
  • 1 pear
  • 1/4 cup apples dried
  • 2 Tablespoons raisins
  • 8 cups water divided
  • 1/4 cup sugar I use less. Use Piloncillo ( Mexican brown sugar) if you can find it
  • 1 large cinnamon stick
  • 1/8 teaspoon cloves whole
  • 1/8 teaspoon allspice whole
  • 1 nutmeg freshly grated
US Customary - Metric
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Instructions

  • Finely chop the pineapple and plantain into small pieces, reserving the husks. Set fruit aside.
  • Bring 2 cups of water, the pineapple husk (not the leaves), the plantain skin and the spices to a quick boil. Reduce the heat and simmer covered in a small pot for 30 minutes.
  • Strain out the husks and spices, discarding all but the stick of cinnamon.
  • Pour the boiled fruit juice into a large pot, adding the remaining six cups of water and sugar.
  • Peel, core and finely dice the remaining fresh and dried fruit
  • Add the diced pineapple, plantain, fresh fruit, raisins and cinnamon stick to the water in the pot.
  • Bring to a boil and simmer for 20 minutes. Adjust the sugar and spices as you like.
  • Serve hot in mugs with bits of fruit in each.

Notes

  • Plantain should be ripe but not mushy 
  • Use a mix of fresh and dried apples
  • Prunes are a popular addition and will create a darker hued ponche   
  • Wash the husk of your pineapple thoroughly 
  • Do not eat the sap, thorns or leave of a pineapple 
  • You can substitute honey or agave syrup for the sugar to taste  
Note: Nutritional information is provided as a courtesy and is not guaranteed to be accurate. It is created by online calculators and although we attempt to provide accurate nutritional information, the figures are only estimates.

Nutrition

Calories: 206kcal | Carbohydrates: 53g | Protein: 1g | Sodium: 22mg | Potassium: 455mg | Fiber: 5g | Sugar: 36g | Vitamin A: 515IU | Vitamin C: 82.8mg | Calcium: 34mg | Iron: 0.9mg
Tried this recipe?Mention @ATasteForTravel or tag #ATasteForTravel!

 

Interested in more about Guatemalan and Mexican holiday cuisine? Sign up for the A Taste for Travel newsletter or check out my  post on Tamales: the soul of Navidad. 

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An easy recipe for ponche de frutas, a traditional hot fruit punch served at Christmas and New Year's in Guatemala, Mexico and Central America. #holiday #healthy #Navidad #Christmas

This easy recipe for ponche de frutas is a traditional hot fruit punch served at Christmas and on New Year's Eve in Mexico, Guatemala and Latin America. Add a splash of dark or white rum for a holiday party #navidad #holidaydrinks
Michele Peterson
Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Read more about Michele Peterson.

« Healthy No-Bake Energy Balls
The Ultimate 3-Day Puerto Rico Itinerary »

About Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Read more about Michele Peterson.

Previous Post: «These no-bake healthy energy balls are packed with dates, tahini and coconut Healthy No-Bake Energy Balls
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Reader Interactions

Comments

  1. Heather

    December 16, 2020 at 12:57 am

    5 stars
    Love how festive this is, and reducing food waste is always good!

    Reply
  2. Leslie

    December 12, 2020 at 8:22 pm

    5 stars
    Fantastic Holiday recipe!

    Reply
  3. Rosario Arecco

    December 11, 2020 at 9:21 pm

    5 stars
    Reminds me of my grandmother’s home!

    Reply
    • Michele Peterson

      December 12, 2020 at 4:42 pm

      Yes, it’s a classic recipe – this one is via my mother-in-law!

  4. Audrey

    December 11, 2020 at 5:10 pm

    5 stars
    What an amazing combination of flavors

    Reply
  5. Jessie

    December 11, 2020 at 5:02 pm

    5 stars
    What a fabulous fruity cocktail! Can’t wait to try it!

    Reply
  6. Sondra Barker

    December 11, 2020 at 4:12 pm

    5 stars
    Amazing recipe! This is to die for.

    Reply
  7. Catherine

    December 11, 2020 at 12:50 pm

    5 stars
    Oh my goodness this looks so incredible! Can’t wait to try. 🙂

    Reply
  8. Emily Flint

    December 11, 2020 at 11:10 am

    5 stars
    Oh wow, I’m sending this recipe to my dad who will absolutely love it! Thank you for sharing.

    Reply
  9. Sally - My Custard Pie

    December 20, 2018 at 3:57 am

    5 stars
    I’ve bookmarked this as I absolutely hate throwing pineapple skin away. Great recipe. Thank you

    Reply
  10. Fiona Maclean

    December 16, 2018 at 7:27 am

    5 stars
    That sounds lovely and VERY seasonal! Great idea too using the pineapple skin. I love punch and this one looks really full of flavour

    Reply
  11. The Girl Next Door

    December 13, 2018 at 11:15 pm

    Wow, this fruit punch sure looks delish! I never knew the rind of pineapple can be used too! 🙂

    Reply
    • Michele Peterson

      December 14, 2018 at 10:52 pm

      Great to hear I wasn’t the only one who’d been throwing pineapple skin away!

  12. Marilyn Jones

    January 04, 2015 at 11:22 pm

    5 stars
    I don’t “do” kitchen, but I really enjoyed learning more about Guatemala and how they prepare food — and punch!!

    Reply
  13. Irene S. Levine

    January 02, 2015 at 10:48 pm

    I’m not a fan of rum but this cocktail seems so fitting for the season!
    Best wishes for the New Year, Michele!

    Reply
  14. Betsy Wuebker | PassingThru

    December 31, 2014 at 6:31 pm

    5 stars
    So right about using every bit! Why recipes bother with grated zest rests your case. 🙂

    Reply
  15. santafetraveler

    December 31, 2014 at 4:13 pm

    When US chef’s say they’re nose to tail or what I call nose to toes- I don’t think they get into the blood and guts, but maybe they do. I think I’m more farm-to-table!

    Reply
  16. Anita @ No Particular Place To Go

    December 31, 2014 at 4:04 pm

    The hot fruit drink sounds delish and I love the phrase “nose-to-tail” dining! But I’m with you – no entrails please! Feliz ano nuevo!

    Reply
  17. Carole Terwilliger Meyers

    December 30, 2014 at 9:17 pm

    I’d love to taste this but don’t think I’ll be making it.

    Reply
  18. esperanza

    December 30, 2014 at 7:43 pm

    Now there’s a drink that will truly deliver a punch especially with a shot of rum. A good way to get one’s vitamins!

    Reply
  19. Culture Tripper

    December 30, 2014 at 4:13 pm

    5 stars
    So true, and such a shame, that so much of the produce we buy end up in the recycling bin. I’d be up for boiling a plantain peel if it was grown in a clean place. Hot fruit punch on New Year’s sounds delicious, and even better with hot rum:)

    Reply
  20. Charles McCool

    December 30, 2014 at 2:51 pm

    Healthy? What’s that? This sounds like a delicious beverage.

    Reply
  21. Donna Janke

    December 30, 2014 at 9:59 am

    I wouldn’t have thought to use pineapple husks or plantain peel in anything, but the holiday punch looks delicious. On a more philosophical note, there may be a lesson here about what we discard or overlook in life.

    Reply

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Michele Peterson in Tuscany Italy Credit Insight Vacations.

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Along with a team of expert travel writers, enthusiastic eaters and skilled photographers, we help readers plan incredible adventures and make delicious global recipes at home.

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