Acitrón is one of the few ingredients used for Mexican cooking that is still very hard to find outside of Mexico. Acitrón is made with the pad or paddle -leaf- of a cactus plant called biznaga, which is similar to the prickly pear but rounder in shape and it also grows in dry land. To make acitrón, the leaves are peeled off the outer skin along with the little thorns, sometimes soaked in a lime solution, dried in the sun and finally simmered in a syrup made with water and sugar or honey, then left to dry again.
In Mexico it is sold in stores and markets in square or rectangular small blocks along with other candied fruits or vegetables, of which my favorite is the candied sweet potato or camote.
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