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Xoconostle in Piloncillo Syrup

Name: Xoconostle in Piloncillo Syrup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 4 Cloves; 12 Xoconostle (sour prickly pear); 250 g Piloncillo (raw cane sugar); 1 raja Cinnamon stick

55 min (20 prep + 35 cook) Easy 6 servings Hidalgo

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 12 May 2026

Xoconostle cooked in piloncillo syrup with cinnamon. Sweet-sour dessert from the Mexican plateau.

About this recipe

Sour prickly pear cactus fruit (xoconostle) cooked in piloncillo syrup with cinnamon and cloves. Traditional preserve and dessert from the Mexican plateau with a unique sweet-sour flavour.

History & Origin

Xoconostle is the sour fruit of the prickly pear cactus, which grows wild on the Mexican plateau, especially in the states of Hidalgo, Querétaro, Guanajuato and San Luis Potosí. Its name comes from Nahuatl "xocotl" (sour fruit) and "nochtli" (nopal cactus), literally meaning "sour nopal". Unlike the sweet prickly pear, xoconostle has a pronounced sour flavour with bitter notes that make it ideal for sweet-sour preparations. The Otomi and indigenous peoples of the plateau consumed it since pre-Hispanic times both as food and medicine - its properties as a blood sugar regulator have been scientifically documented. Xoconostle in syrup is one of the most traditional preparations from this region. Piloncillo syrup, with its unrefined cane sugar notes, perfectly complements the acidity of the xoconostle. Cinnamon and cloves add aromatic warmth, creating a preserve that balances contrasting flavours. This preparation is consumed as a dessert on its own, as an accompaniment to sweet dishes, or as a preserve that can last weeks in the refrigerator.

Estimated cost

£4.00

Total cost

£0.67

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

180

Calories

Protein

45g

Carbohydrates

Fat

Fibre

15mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Wash 12 xoconostles well. With a knife, peel each one removing the green outer skin and the central yellow pulp which is the most sour part. Cut into quarters or leave whole as preferred.
💡 Wear gloves when peeling to avoid staining your hands.
2
In a pot, dissolve 250 g chopped piloncillo in 1 litre of water over medium heat. Add 1 cinnamon stick and 4 cloves. When it boils and the piloncillo dissolves, taste the syrup.
💡 Piloncillo gives an unrefined cane flavour that white sugar cannot match.
3
Add the xoconostles to the boiling syrup. Cook over medium heat for 25-30 minutes until the xoconostles are tender but not falling apart.
💡 Pierce with a fork to check texture.
4
Leave to cool at room temperature. The syrup will thicken slightly as it cools.
💡 For a thicker syrup, remove the xoconostles and reduce the liquid for 10 more minutes.
5
Serve cold or at room temperature. They keep in the refrigerator for up to 2 weeks in a sterilised jar with the syrup.