P I C A R O N E S

Peruvian doughnuts with a twist - containing sweet potato and a local squash, Macre, is best eaten after Papa Rellena or Anticuchos (beef hearts, will be discussed in another post) as a dessert.

It might seem odd to think of sweet potato or squash in dessert form, but Picarones has a very special place in Peru. The flavours combined create an incredible sweet delight with a crunchy, hard exterior and a soft, doughy interior. The ingredients are quickly forgotten, with a drizzle, or a generous pour in my case, of the fruity Chancaca syrup; a syrup made from natural, organically sourced sugarcane, orange peel and cinnamon. Picaron are deep fried and carefully twirled in a bubble of heat before getting hauled out on a wooden stick and left to rest.

The true event really begins at the time of eating as this sweet is most commonly eaten with your hands. Once left to cool for some time, Picarones are torn into little pieces allowing the soft dough to absorb the chancaca syrup, and then you can start your journey. Important tip: pick up as much syrup as possible, leaving none for waste, - this is what makes the whole experience that more fun!

Although Picarones may seem like an unhealthy option due to their inevitable frying procedure, they aren't as sinful as a regular doughnut. I have came to this conclusion, mainly because of the vegetable ingredients which are technically two of your five a day, but because nothing is pre-made in Peru, it is all freshly sourced.

Picaron stalls are a common sight in Lima, which is where this dessert was founded. I definitely recommend!