Colombia is a country that is characterized by its gastronomic variety, thanks to the diversity of thermal floors, variety of soils and the water richness of its lands. Also, thanks to its diversity and cultural mix between Native Americans, Europeans and Africans, the typical flavors and dishes are unique and prominent in all strata and spheres of world gastronomy.

One of the representative recipes of our country, especially during hot days, is the salmagundi. This drink is made from a mixture of chopped fruits and natural fruit juices, which make it a refreshing, nutritious and delicious preparation.

At school Nueva Lengua Bogotá we prepare it with our students during weekly cooking classes, while we learn the cultural significance of this and many other traditional Colombian cuisine recipes.

History of the salpicón

The story goes that one day a mulatto woman named Baudilia, a descendant of a family of slaves, saw the liberator Simón Bolívar arrive with his soldiers in Popayán. It was a very hot day and the liberating troops were exhausted from their long journey. Baudilia, very diligently, prepared a delicious mixture of fruits to which she added ice that she had brought from the Puracé snow-capped mountain and decorated it with the blackberry jam that she learned to prepare from a Spanish family. Simón Bolívar was so grateful for such a refreshing and delicious delicacy that he immediately granted Baudilia his freedom.

From that day on, the Baudilia salpicón became the Liberator's favorite food; As proof of this, letters written by Simón Bolívar himself can be found in the General Archive of the Nation in which he mentions the emotion he felt every time he traveled to Popayán, because he could enjoy this delicious recipe again.

Although the original recipe has had variations over time, the salpicón continues to be a food loved by Colombians. For example, in Bogotá, on the days that the Bikeway, it is common to find street stalls selling salpicón and see entire families enjoying this gastronomic wonder while resting from their physical activity.

Cooking and Spanish classes in Bogotá

Here in the school Nueva Lengua, we take the opportunity to practice enjoying the delicious salpicón while we learn more about the history of Colombia and practice our Spanish.

Our adaptation of the recipe is with a mix of papaya, watermelon, banana, and pineapple, along with a mix of orange juice, papaya juice, and watermelon juice. At the end, we decorate with Elizabethan grapes and blackberry jam. Come, learn and enjoy Spanish and the Colombian gastronomic wealth in Nueva Lengua.

Recipe Colombian fruit salpicón

Verbs that we will use for this recipe

• Wash (hands)
• Peel
• Cut
• Prick
• Squeeze
• Liquefy
• Add
• Mix

Kitchen utensils (vocabulary)

• Apron
• Coif (kitchen cap)
• Container (salad bowl)
• Squeezer
• Blender
• Olla
• Knives
• Cups

Preparation of Colombian fruit salpicón

1. The blackberries are previously cleaned and cooked with 100 grams of sugar, without adding water. They should be cooked over low heat until the blackberries release their liquid and gradually turn into a sauce. Set aside and let cool before the recipe.
2. Wash and peel the pineapple, papaya and watermelon.
3. Cut each of the fruits into small pieces and reserve separately.
4. Peel the bananas and chop them into small pieces. Reserve.
5. squeeze the oranges
6. Blend part of the papaya with enough water to make the blender move. (little water), repeat the action with a part of the watermelon. Reserve the juices in separate jugs.
7. In a large container, first mix the chopped fruits (watermelon, papaya, banana) then gradually add the orange juice, the watermelon juice and finally the papaya juice. Stir everything carefully and add the ice.
8. Decorate the glass with blackberry sauce, serve the salpicón and decorate at the end with the Elizabethan grapes and more blackberry sauce.
9. And finally… enjoy the fruit splash!

Look at one of our Spanish and cooking classes, or write to us on any of our social networks as @nuevalengua for more information about these Spanish classes and cultural immersion in Colombia.