Buñuelos de quenepas

Quenepas are a delicious fruit that’s iconic of summer in the Caribbean. They’re sweet, slightly tart and juicy, somewhat similar to lychee or rambutan. You can either eat it by itself by sucking the pit or use it to make refreshing drinks or desserts.

Every once in a while, you can actually find quenepas in the winter time, and for Puerto Ricans who visit from the states only during the Christmas break, this is a real treat. The simple syrup that we share with you is great for cocktails or to use in other sweet recipes.

Buñuelos de viento with quenepa simple syrup


  • 2 Cups of enriched self-rising flour
  • 2 Eggs
  • ½ Cup of sugar
  • 1 Pinch of salt
  • ½ Cup of butter, room temperature
  • Frying oil
  • ¼ Cup of milk
  • 20 Quenepas, pealed
  • 4 Tablespoons sugar
  • ¼ Cup of water
Takes , serves 4-6.


  1. For the buñuelos, sift the flour to remove any lumps. Incorporate the butter with your hands until you get a sandy consistency.
  2. Add the eggs, milk, sugar and a pinch of salt. Mix until forming the dough. Form small balls and fry them until golden. Let them rest on a paper towel.
  3. To make the syrup, cook the quenepas in a pot on medium high heat with the sugar and the water. Let it thicken. Pour some of the syrup over the buñuelos and save the rest in a glass jar.

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