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Brazilian Pumpkin Spice Preserves (Doce de Abobora)

pumpkin preserves on a cheese board with toast

It’s that time of year when many of us start thinking about Autumn. After a long, hot summer, we might find ourselves daydreaming about cooler temperatures, changing leaves, and comfort food. In America, Fall is also the season of all things pumpkin spice. Breads, lattes, soups, candles–whatever you can think of, there is probably a pumpkin version. Which brings me to today’s unusual recipe: pumpkin spice preserves. 

Although Brazilians may not be quite as enthusiastic as Americans are about pumpkins, they do enjoy eating them in a variety of recipes. One dish that is not as common here in the States is a kind of pumpkin preserve called “doce de abobora.” This translates to “pumpkin sweet,” which is an accurate description of this syrupy spread. 

Brazilian pumpkin preserves also incorporate fresh, shredded coconut for more texture and sweetness. Warming spices like cinnamon and cloves are added for that quintessential pumpkin pie flavor. 

Preserves vs Jam

A jam is made using fruit that has been uniformly blended prior to cooking. This results in a smooth, spreadable consistency. Preserves are made with whole or large chunks of fruit, similar to a compote or a chutney. Because we will be using cubed pumpkin and shredded coconut, our recipe falls more under the preserves category. 

If you want, you could try adding a little orange or lemon zest to your preserves for more of a marmalade taste. 

What Do You Eat With Brazilian Pumpkin Preserves?

You will find that your doce de abobora pairs well with lots of things, both sweet and savory. It is, on its own, very sugary, so it does particularly well on a cheese board or on crusty french bread. That being said, don’t be afraid to double down on the sweetness. These preserves taste amazing, for example, on top of vanilla ice cream or french toast. 

Can I Use Butternut Squash Instead of Pumpkin?

Yes. As with most recipes, you can use butternut squash in place of pumpkin. The taste and texture will be nearly identical. Only the color will vary slightly. 

Can I Use Other Spices in My Pumpkin Spice Preserves?

Of course! Our recipe uses cloves and cinnamon, but feel free to add a little nutmeg, ground ginger, star anise, allspice, or even a little cayenne for some heat. 

Can I Use Canned Pumpkin for Pumpkin Preserves?

For preserves, you need large pieces of the pumpkin fruit. Canned pumpkin is typically pureed, so it won’t work well in this recipe. However, you can certainly use frozen pumpkin or butternut squash that has been pre-peeled and cut into chunks. 

Brazilian Pumpkin Spice Preserves (Doce de Abobora)

Yield: about 3 cups

Ingredients:

1 pie /sugar pumpkin, cut into ½  inch cubes
3 cinnamon sticks
5-6 whole cloves
1 cup shredded coconut (sweet or unsweet)
1.5 cups sugar

Directions:

  1. Combine all your ingredients except for the coconut in a large saucepan and heat over medium high. 
  2. When the pumpkin begins releasing some of its liquid and the sugar is melting, reduce the heat to low.
  3. Cover the pumpkin mixture and simmer for 30 minutes.
  4. Add in the coconut and cook for another fifteen minutes, until the pumpkin is very soft. 
  5. Give the mixture a rough mash with the back of a fork and stir to combine evenly. 
  6. Pour your pumpkin spice preserves into sterile jars for storing. If you are not using a sterile canning method, keep your preserves in the refrigerator for up to one week. 

More Great Fall Recipes to Try from Brazil:

Brazilian Pico de Gallo (Vinagrete)

vinagrete Brazilian pico de gallo on checkered napking

While flame-grilled churrasco meats are delicious on their own, Brazilians like to pair them with a variety of sauces and dips. From chimichurri for a perfect flank steak, to a garlicky mayonnaise for veggies and chicken, there are many fresh and delicious options to choose from. One you may not have heard of is vinagrete. Also known as molho campanha, this condiment is similar to Mexican pico de gallo. It makes a refreshing and zesty topping for chicken, fish, and beef dishes. 

Why is Brazilian Salsa Called “Vinagrete”?

In America and many other parts of the world, “vinaigrette” is synonymous with a kind of dressing that incorporates vinegar and oil. This is precisely why Brazilians call their salsa dip “vinagrete.” 

Unlike salsa or pico de gallo, which use lime juice as a binder, Brazilians use white wine vinegar and olive oil. As a rule, Brazilians have a tendency to name their salads based off of the main binding ingredient. For example, “maionese” is a broad category of salads using mayo as the binder. 

Do You Have to Eat Vinagrete With Meat?

Certainly not! In fact, vinagrete is often eaten with crusty french bread or crackers, similar to Italian bruschetta. It is also commonly paired with feijoada, a black bean stew. The stew is traditionally made with a variety of meats, but you can just as easily exclude these in favor of vegan sausages or more vegetables to bulk it out. 

Is Vinagrete Salsa Spicy?

Brazilian pico de gallo uses bell peppers, so it is not spicy at all! If you prefer a little more heat, you can certainly add a teaspoon or two of minced jalapeno or serranos, or a dash of cayenne. Overall, though, the flavors of vinagrete are meant to be mild, zesty, and crisp. It is often thought of as a tomato “coleslaw,” since it is cooling, crunchy, and a little tangy. 

Cilantro vs Parsley for Brazilian Vinagrete

Traditional vinagrete calls for parsley rather than cilantro. Brazilians use parsley in quite a few recipes, since it has a mild yet noticeably herbaceous flavor. But you can certainly substitute the parsley in this recipe for an equal amount of fresh or dried cilantro. 

Brazilian Pico de Gallo Recipe (Vinagrete)

Ingredients:

3 large tomatoes
1 large white onion
1 red bell pepper
1 green bell pepper
¼ cup whole green olives (optional)
1 tsp garlic powder
¼ cup chopped fresh parsley (or 1 tablespoon dried)
¼ cup white wine vinegar
⅓ cup extra virgin olive oil
½ tsp salt (or more, to taste)
Freshly ground black pepper

Directions:

  1. Dice your onion, tomatoes, and peppers and place in a medium bowl. Add in the parsley.
  2. In a separate, smaller bowl, whisk together your white wine vinegar, olive oil, salt, and pepper. 
  3. Drizzle your dressing over the vegetables and stir thoroughly to combine.
  4. Pour in a serving dish and top with fresh parsley and a few whole green olives.
  5. Serve at room temperature or chilled. 

Enjoy!

Other Delicious Summer Brazilian Recipes to Try:

Where to Find Churrasco Near You

You can now have premium churrasco meats delivered right to your door. Visit Texas de Brazil’s online Butcher Shop to select your hand-curated box or choose from a la carte options. Or, you can visit one of our 50+ locations nationwide and let our professional gaucho chefs do the cooking for you. 

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