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Cold Fruit Punch

Name: Cold Fruit Punch
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 500 g Tejocotes; 4 Guavas; 0.5 Pineapple; 100 g Tamarind pulp; 200 g Sugarcane batons; 200 g Piloncillo (unrefined cane sugar); 3 sprigs Cinnamon sticks

60 min (20 prep + 40 cook) Easy 12 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 30 Mar 2026

Mexican ponche served cold with tejocotes, guavas, pineapple and sugarcane for parties.

About this recipe

Cold fruit punch is the refreshing version of Mexico's traditional Christmas ponche: the same aromatic fruits - tejocotes, guavas, sugarcane, tamarind and pineapple - but served iced rather than hot. It is ideal for parties, summer gatherings and celebrations where you want to offer a festive, colourful, non-alcoholic drink. Its sweet-and-sour flavour and floating fruits make it the centrepiece of any table.

History & Origin

Hot ponche is one of the most emblematic drinks of the Christmas season in Mexico, consumed widely from 1 December to 6 January during the traditional posadas celebrations. Its origin dates to the colonial period, when Franciscan friars adapted European hot herb-and-fruit drinks to native American ingredients, especially tejocotes (a fruit similar to a small apple), guavas and sugarcane. The cold version of ponche is a more recent adaptation, born from the need to serve this beloved drink at summer events or in tropical regions of Mexico where the weather is too hot for the warm version. Served cold, the drink retains all its characteristic aromas and flavours but adds a refreshing dimension ideal for outdoor parties, quinceañeras, weddings and family gatherings at any time of year. Cold ponche has become especially popular on Mexican social media for its spectacular presentation: a large transparent jug with colourful floating fruits, a cinnamon stick and ice, evoking Christmas nostalgia whilst being perfectly appropriate in July.

Estimated cost

£10.00

Total cost

£0.83

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

Calories

0.8g

Protein

24g

Carbohydrates

0.2g

Fat

2.5g

Fibre

15mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Wash all the fruit well. Peel and cut the pineapple into chunks. Halve the tejocotes and remove the seeds. Quarter the guavas. Peel the sugarcane and cut into 10 cm batons. Remove the tamarind seeds and separate the pulp.
💡 Tejocotes are difficult to peel raw; if you boil them for 5 minutes the skin comes off easily.
2
Place 3 litres of water in a large pot with the cinnamon sticks, cloves and piloncillo. Bring to the boil over high heat, stirring until the piloncillo dissolves.
3
Add the tejocotes and sugarcane. Reduce heat to medium and cook for 15 minutes until the tejocotes begin to soften.
4
Add the guavas, pineapple and tamarind pulp. Continue cooking over low heat for another 20 minutes. The punch should be a dark red-orange colour with an intense fruity aroma.
💡 Do not overcook the guavas or they will disintegrate; they should remain firm.
5
Remove from heat and allow to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight. The longer it chills, the more intense the flavours will be.
6
Serve the cold punch in a large transparent jug with plenty of ice so the fruit is visible. Add the cooked fruit inside the jug as decoration. Serve in glasses with ice and a cinnamon stick.
💡 For an adult version, add a splash of rum, tequila or mezcal to taste.