Fruit Stuffing

Preparation info
  • About

    5 cups

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

Another mixture of many uses, a wonderful stuffing for all sorts of roast poultry. I also like to turn it into a filling for tamales to accompany roasts. If you cook the fruit down to a slightly softer consistency, it also makes a good compote.


  • ½ cup golden raisins
  • 1 cup dry sherry, heated
  • ¼ cup


In a small bowl, combine the raisins and sherry and let soak at least 20 minutes to plump the raisins.

In a large skillet, heat the butter or oil over medium-high heat until very hot but not quite scorching. Cook the onion and garlic, stirring often, until the onion is translucent, about 3 minutes. Add the raisins with any remaining sherry, the apricots, prunes, and olives. Cook, stirri