Dulce de Tayota [Video+Recipe] Chayote in Spiced Syrup

Ingredients

• 3tayotas (chayotes)
• 200 g (1 cup)brown sugar
• 3cinnamon sticks
• 3star anise
• 9cloves
• ½ teaspoonsalt
• 1 litrewater

Instructions

1. 1

   Slice the tayota

   Halve the tayota, peel it and remove the core. Slice it very thinly with a potato peeler or mandoline.

2. 2

   Combine ingredients

   Put the sliced tayota, brown sugar, cinnamon sticks, star anise, cloves and salt in a medium saucepan. Pour in 1 litre of water.

3. 3

   Simmer the mixture

   Heat over a medium heat and bring to a simmer. Stir regularly so the tayota cooks evenly, skimming off any foam that threatens to boil over. Cook for 15–20 minutes, until the tayota is tender and the liquid has reduced to about 360 ml (1½ cups). Remove from the heat and take out the cinnamon, star anise and cloves, or leave them in as decoration.

4. 4

   Cool and chill

   Let the dulce cool to room temperature, then chill before serving. Transfer it to a lidded jar and refrigerate for up to a week.

What is dulce de tayota?

Dulce de tayota is a Dominican sweet made by cooking chayote in a spiced sugar syrup. Tayota is the Dominican name for chayote, a mild, crisp vegetable that readily absorbs the flavours around it.

Here, thin slices cook with cinnamon, star anise and cloves until tender and coated in a concentrated syrup. The result is gently spiced rather than strongly flavoured by the vegetable itself.

Nutrition and macros by portion

The nutrition label shows one serving as written: 159 calories, 1g protein, 41g carbs, 1g fat.

Most of the carbohydrates come from the brown sugar, while tayota contributes a smaller amount. The recipe is low in protein and fat; serve a portion with plain Greek yoghurt or another protein-rich food to make a more balanced snack or dessert.

Choosing and preparing tayota

Fresh tayota: Choose firm fruits without soft patches. Peel, halve and remove the core before slicing.

Thin slices: Aim for even, very thin pieces with a peeler or mandoline so they cook through in the short simmering time. Take care with fingers when using a mandoline.

Building the spiced syrup

Whole spices: Cinnamon sticks, star anise and cloves infuse the liquid as it simmers, and are easy to remove before serving. Leave them in the jar if you like the look, but warn diners before they bite into a clove.

Sugar and salt: Brown sugar gives the syrup a deeper, molasses-like note. A small amount of salt helps round out the sweetness.

Getting the texture right

Tender tayota: Stir regularly so slices cook evenly and do not stick to the pan. The slices should be tender when pierced but still hold their shape.

Reduced syrup: Look for the liquid to cook down to about 360 ml (1½ cups). Keep an eye on the saucepan near the end, when the syrup thickens more quickly.

Timing and cooling

Simmering: The stated cooking time is 15–20 minutes, but slice thickness and heat can affect how quickly the tayota softens. Use tenderness and the reduced volume as your cues, not the clock alone.

Chilling: Cool the mixture to room temperature before refrigerating. Serving it chilled lets the syrup settle around the slices.

How to serve it

As a dessert: Serve a small bowl on its own, with some syrup spooned over the tayota. It can also be served alongside a scoop of vanilla ice cream or plain yoghurt.

For a balanced plate: Pair a modest serving with a source of protein, such as unsweetened Greek yoghurt, rather than treating the sweet as a full meal.

Recipe notes & tips

• Slice the tayota evenly so all the pieces become tender at about the same time.
• Stir gently but often, especially as the syrup thickens.
• Skim off foam if it rises close to the rim of the saucepan.
• Remove the whole spices before serving if you want an easier-to-eat dessert.
• Chill the dulce before serving for a cooler, more settled syrup.

Variations

• Citrus note: Add a strip of orange peel while the tayota simmers, then remove it before chilling.
• Vanilla aroma: Stir in a little vanilla extract after taking the pan off the heat.
• Extra spice: Add a small piece of fresh ginger to the simmering liquid and remove it before serving.
• Less sweet: Reduce the brown sugar, keeping in mind that the finished syrup will be less thick.
• Creamy pairing: Serve with plain yoghurt or vanilla ice cream for a contrast to the spiced syrup.

Common mistakes to avoid

• Uneven slicing: Thick and thin pieces cook at different rates; aim for consistently thin slices.
• Skipping the stirring: Tayota can cook unevenly or stick; stir regularly throughout the simmer.
• Overlooking the pan: The syrup can boil over as foam forms; watch closely and skim it when needed.
• Stopping too early: The liquid may still be watery; simmer until the tayota is tender and the liquid has reduced to about 360 ml.
• Serving it hot: The recipe is intended to be chilled; cool it to room temperature, then refrigerate before serving.

How to store

Store in a clean, lidded jar in the refrigerator for up to a week. Serve chilled; if you prefer it warm, reheat a portion gently in a saucepan.

Frequently asked questions