Candied Fruits (General)

Peel the Camote and Calabaza de Castilla, then cut them into 2-3 cm thick pieces. For the Higo, leave them whole. For the Nopal, carefully clean and peel them to remove spines and tough outer layers, then cut them into strips or shapes.

Blanch the Nopal pieces in boiling water for 10 minutes, then drain and rinse thoroughly to remove any mucilage. Repeat this process two more times with fresh water to ensure the Nopal is clean and tender.

In a large pot, combine the Piloncillo, Water, Mexican cinnamon stick, and Lime juice. Bring to a boil over medium heat, stirring until the Piloncillo is completely dissolved, forming a rich syrup.