Peruvian-Inspired Purple Corn and Pineapple Cooler

Our fruity twist on chicha morada.

RECIPESFIJI CRAFTPERU

10/13/20261 min read

clear drinking glass filled with yellow liquid on brown table
clear drinking glass filled with yellow liquid on brown table

Our fruity twist on chicha morada.

Ingredients

For about five 32-ounce concentrate jars

  • 1 cup dried purple corn

  • 2 fresh pineapples

  • 2 cups frozen blueberries

  • 4 cinnamon sticks

  • 8 whole cloves

  • 1 cup fresh lime juice

  • 2–3 cups sugar, to taste

  • Water as needed

Instructions

  1. Peel and core pineapples, reserving flesh for juice and garnish.

  2. Simmer purple corn, blueberries, pineapple peels and cores, cinnamon, and cloves in plenty of water for 45–60 minutes.

  3. Strain, then dissolve sugar into the warm liquid.

  4. Cool and add lime juice and strained pineapple juice.

  5. Adjust sweetness, chill, and serve over ice, diluted with water as needed. Garnish with pineapple.

Fiji Craft Flight Notes

Traditional chicha morada uses Peruvian purple corn, pineapple, spices, and citrus. Our version adds blueberries.

Note: Quantities are reconstructed from our cooking notes; please adjust to taste.

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