Jugo de Borojó

Borojó Juice


Preparation info

  • Difficulty


  • 8 to 10

    servings, 6 ounces each

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Borojó* is a tropical fruit native to the Pacific regions of Colombia; it is green when young and brownish when ripe. From the look of the fruit you would never expect this drink to taste so good! Plus it is really an aphrodisiac.

Kola Granulada is a sugar-based nutritional supplement of eleven vitamins, iron and calcium, that is sold in Colombia; I do not usually add it to any of my drinks, but the original recipe does. Whether you add it or not, it does not greatly change the flavor.


  • ½ pound borojó*
  • ¾ cup sweetened condensed milk
  • 1 cup whole milk
  • 2 tablespoons Kola Granulada (optional)
  • 2 tablespoons cognac or brandy
  • 2 cups crushed ice


  1. Remove the peel from the borojó with your hands. Place the fruit in a bowl with cups of water and mash it with your hands, removing the seeds. Mix well with a fork to make sure you have removed all the seeds. Measure; you should have a total of cups of liquid and fruit. Add more water if necessary.
  2. Place the mashed fruit in a blender together with ½ cup of water, the condensed milk, whole milk, Kola, and cognac; blend to a smooth consistency. Refrigerate until ready to serve.
  3. Add 2 cups of ice and blend for 5 to 10 seconds. Serve immediately.