-
View
Cholao is a vibrant and refreshing treat that holds a special place in Colombian street food culture, particularly in the warm regions of the Valle del Cauca regions. This colourful dessert drink hybrid is as visually enticing as it is delicious, bursting with tropical fruits, syrup, and crushed ice.
Cholao isn’t just a snack; it’s a celebration of Colombia’s rich agricultural bounty and a reflection of its lively culinary traditions. Whether enjoyed on a sweltering afternoon or as a sweet end to a meal, Cholao captures the essence of Colombian sunshine in every spoonful.
What Is Cholao?
Cholao is a fruit based dessert that’s somewhere between a salad and a drink, served cold to combat Colombia’s tropical heat. It starts with a base of finely crushed ice, layered with chunks of fresh, seasonal fruits like pineapple, papaya, banana, and mango.
What sets it apart is the addition of syrup made from panela, a raw, unrefined cane sugar that gives Cholao its signature sweetness. A drizzle of condensed milk and a sprinkling of shredded coconut or colourful sprinkles complete the dish, making it as visually appealing as it is tasty.
Served in tall cups or bowls, Cholao is a popular choice for beachside vendors and local fairs, but it’s also found in cafés and specialty shops.
Its refreshing nature and bold flavours make it a perfect antidote to Colombia’s tropical climate, offering a burst of energy and sweetness in every bite. Cholao isn’t just a snack; it’s an experience, one that invites you to savour the simple joys of fresh fruit and sugary indulgence.
Ingredients and Taste
The core ingredients of Cholao are what make it so irresistible. Fresh tropical fruits are diced into bite sized pieces, their natural sweetness intensified by the syrup made from panela.
The crushed ice provides a frosty base, keeping the dish cool and refreshing, while the condensed milk adds a creamy richness that ties the elements together. Optional toppings like shredded coconut, raisins, or even gummy candies lend an extra layer of texture and fun.
The flavour profile of Cholao is a perfect harmony of sweet and tangy, with the syrup offering a deep, caramel like sweetness that complements the bright, juicy flavours of the fruit.
The crunch of the ice and the softness of the fruits create a delightful contrast, making every bite a playful and refreshing treat. It’s a dessert that engages all the senses, from its vibrant appearance to its satisfying mix of textures and tastes.
A Taste of History
Cholao’s origins are deeply rooted in the Valle del Cauca region of Colombia, where the climate is warm and tropical fruits are abundant.
The dish likely emerged as a way to showcase the region’s agricultural riches, turning humble ingredients like fruit and panela into something extraordinary. Over time, it evolved into a beloved street food, enjoyed by locals and tourists alike.
The tradition of pairing crushed ice with sweet syrups and fruits can be traced back to similar practices in other tropical cultures, but Cholao’s distinct blend of ingredients and presentation make it uniquely Colombian.
It reflects the country’s love for vibrant flavours, its creative approach to simple ingredients, and its enduring connection to the land.
Cholao (Fruit Salad with Syrup) Recipe
Serves: 4 people
Ingredients:
For the Syrup:
- 1 cup water
- 1 cup panela (unrefined cane sugar), grated or chopped
- 1 cinnamon stick
- 2 cloves
For the Salad:
- 1 cup crushed ice
- 2 bananas, sliced
- 1 cup strawberries, sliced
- 1 cup mango, diced
- 1 cup pineapple, diced
- 1 cup papaya, diced
- 1 cup grapes, halved
- 1 cup passion fruit pulp (optional for extra tang)
For Toppings:
- 1 cup condensed milk
- 1/2 cup shredded coconut
- 1/4 cup rainbow sprinkles
- Wafers or cookies (optional, for garnish)
Directions
To begin, prepare the syrup. In a medium saucepan, combine water, panela, cinnamon stick, and cloves. Heat over medium heat, stirring occasionally, until the panela fully dissolves. Let the syrup simmer for 8–10 minutes until it thickens slightly. Remove from heat, discard the spices, and allow the syrup to cool completely.
While the syrup cools, prepare the fruit. Wash, peel, and dice all the fruits into bite sized pieces for easy eating. For the passion fruit, scoop the pulp directly into a bowl. Combine all the fruits in a large mixing bowl, gently tossing to mix without mashing.
Crush the ice in a blender or by wrapping ice cubes in a clean kitchen towel and breaking them with a rolling pin. Distribute the crushed ice evenly into four serving bowls or glasses to form the base layer of the Cholao.
Drizzle a generous amount of the cooled panela syrup over the crushed ice in each serving bowl. The syrup will infuse the ice with a rich, caramel like flavour, enhancing the overall sweetness of the dish.
Layer the mixed fruits over the ice in each bowl, evenly dividing them among the servings. Aim for a vibrant and colourful presentation by mixing the fruit types in each layer.
Pour condensed milk over the fruit layers, about 2–3 tablespoons per bowl. This adds a creamy and sweet touch that contrasts beautifully with the fresh, tangy fruit. Adjust the amount based on your preferred sweetness level.
Sprinkle shredded coconut and rainbow sprinkles generously over the top for texture and visual appeal. For an extra traditional flair, add a wafer or cookie on the side or place it upright in the bowl.
Serve the Cholao immediately with a spoon. Garnish with additional fruit slices or a drizzle of syrup if desired. For an authentic touch, pair with iced guanábana juice or chilled coconut water. Encourage diners to mix the layers for a delightful combination of flavours and textures.
Leave a Review