I did it–I cooked a big batch of pindo fruit down into juice and turned that into jelly! Or, well, runny jelly. It didn’t solidify, or gel, quite enough. But the runny jelly works fine as a sauce for veggies or fish, and will be lovely over yogurt or ice cream.
I immediately tried it out, and it worked like a charm. Pindo jelly sweetened the sweet potato puree, giving it a tropical touch, and made a beautiful simmer sauce for tilapia.
The flavor is unique and lovely–somewhere in the vicinity of peach, mango and apricot, but with banana notes and maybe some pineapple-y-ness, and some wee effervescence of coconut. Delicious! If you get the opportunity to try some, I suggest you do.
Now I need to come up with ways to use this bounty. Hmmm, how about pindo ice cream…?