Peruvian · drink
Chicha Morada
Chicha Morada reads citrus 7.0, sweetness 6.8 and fruity 6.4 on Palate's 0–10 flavor X-ray — a Peruvian drink, about 1 hr 30 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 1.1 / 10
- Sweet & Fruity — 8.7 / 10
- Sour & Bright — 8.8 / 10
- Bitter & Earthy — 1.2 / 10
- Rich & Fat — 1.8 / 10
- Aromatic & Spice — 3.9 / 10
The measured notes (of 18)
Citrus 7.0 · Sweetness 6.8 · Fruity 6.4 · Sourness 6.0 · Warm Spice 3.6 · Floral 2.9 · Nutty 1.4 · Earthy 1.1 · Richness 1.0 · Umami 1.0 · Salinity 0.7 · Herbaceous 0.5
What's in it (8)
- 6 ears dried purple corn
- 1 quince peeled
- 1/2 pineapple skin and core
- 1 apple skin
- 2 cinnamon sticks
- 6 cloves
- 3/4 cup sugar
- 1/4 cup lime juice
Time & effort: about 1 hr 30 min (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 197 kcal, 5.6 g protein, 1.6 g fat, 43.1 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Boil purple corn with quince, pineapple core and skin, apple skin, cinnamon, and cloves in a large pot of water for about an hour.
- Strain, discard solids, and stir in sugar while hot; cool completely.
- Add fresh lime juice before serving over ice.
Dishes with a similar flavor shape
- Mazamorra Morada — Peruvian
- Torrijas de Semana Santa — Spanish · Castile
- Jamaican Rum Punch — Jamaican
- Zobo Drink (Hibiscus Punch) — Nigerian
- Blåbärssoppa (Bilberry Soup) — Swedish
Keep reading: what citrus, sweetness, fruity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.