Ingredients
Ice and fruit
- about 1 kg ice, finely shaved
- 200 gpineapple, diced
- 200 gpapaya, diced
- 2bananas, sliced
- 200 gstrawberries, sliced
- 100 gmango, diced
Syrups
- 150 mlblackberry syrup
- 100 mllulo syrup
- 100 mlcondensed milk
To finish
- 4 tbspgrated coconut
- 4 tbspcrushed wafer biscuits
- 4maraschino cherries
- lime
Directions
- Shave the ice finely rather than crushing it. Cholado depends on snow-like ice that takes up syrup, and crushed cubes stay hard while the syrup runs straight to the bottom of the cup.
- Chill tall plastic cups before you start.
- Put a spoonful of blackberry syrup into the bottom of each cup.
- Add a layer of shaved ice, then a layer of chopped fruit, then more syrup.
- Build it in distinct layers rather than mixing anything. Every spoonful should reach a different combination, and a stirred cholado is just fruit slush.
- Keep going until the cup is heaped well above the rim.
- Pour condensed milk generously over the top and let it run down through the ice.
- Finish with more blackberry syrup, grated coconut, crushed wafers, a cherry and a squeeze of lime.
- Serve at once with a long spoon and a straw, and eat it quickly before it collapses.
Technique
- It comes from Jamundí in Valle del Cauca and is sold from carts around Cali, built to order in front of you.
- The lime at the end is what stops the whole thing being cloying. Do not leave it off.
- Any fruit will do as long as there are several and they are cut small. Large chunks make it hard to eat with a spoon.
Substitutions
- Any fruit syrup in place of lulo, though lulo is the sour note that balances it.
- A food processor run with the blade will shave ice adequately.
Variations
- With a scoop of ice cream buried in the middle.
- Raspao, the simpler shaved ice with syrup alone and no fruit.
- With extra lulo syrup for a sharper cup.
History
A cold dessert combining shaved or crushed ice with a variety of chopped fresh fruit, condensed milk and fruit syrup, documented across Colombia, particularly associated with the city of Cali and the surrounding Valle del Cauca region, reflecting that area’s warm climate and its correspondingly strong tradition of refreshing, fruit-based cold treats. Its generous combination of many different fresh fruits layered together with sweetened condensed milk and syrup distinguishes cholado from simpler shaved ice desserts found elsewhere, reflecting the striking variety and abundance of tropical fruit available across Colombia’s Pacific coastal and valley regions. Cholado remains closely associated with Cali’s specific regional identity within Colombia, particularly popular during the country’s hot summer months.
Frequently asked questions
What is Cholado?
Cholado is a dessert from Colombia: cali shaved ice piled with fruit, condensed milk, blackberry syrup. A cold dessert combining shaved or crushed ice with a variety of chopped fresh fruit, condensed milk and fruit syrup, documented across Colombia, particularly associated with the city of Cali and the surrounding Valle del Cauca region, reflecting that area’s warm climate and its correspondingly strong tradition of refreshing, fruit-based cold treats. Its generous combination of many different fresh fruits layered together with sweetened condensed milk and syrup distinguishes cholado from simpler shaved ice desserts found elsewhere, reflecting the striking variety and abundance of tropical fruit available across Colombia’s Pacific coastal and valley regions. Cholado remains closely associated with Cali’s specific regional identity within Colombia, particularly popular during the country’s hot summer months.
How long does Cholado take to make?
Cholado takes 20 min of preparation and no cooking at all. The recipe makes 4 cups. It is rated easy to make.
What can I substitute in Cholado?
Yes, within limits. Any fruit syrup in place of lulo, though lulo is the sour note that balances it. A food processor run with the blade will shave ice adequately.
What is the most important thing to get right in Cholado?
Shave the ice finely rather than crushing it. Cholado depends on snow-like ice that takes up syrup, and crushed cubes stay hard while the syrup runs straight to the bottom of the cup.
