Tangy Chamoy Fruit Spread



2 cups water (500ml)

½ cup dried hibiscus flowers *(20g)

6 oz dried pitted apricots (170g)

6 oz dried pitted prunes (170g)

½1 cup sugar or to taste (100g-200g)

½1 cup freshly squeezed lime juice or to taste (120ml-240ml)

1 tbsp. chile powder (8g)

¼ tsp. cayenne pepper or to taste (<1g)

¼ tsp. salt (1g – optional)


Pour the water into a 2 qt saucepan (2lt) and bring to a simmer. Add the dried hibiscus flowers and simmer for 2-3 minutes until the water turns deeply red.  Add the apricots and prunes, cover, and allow to simmer over medium heat for 5 minutes. Remove from the heat and allow to cool.

Add the fruit and hibiscus tea to the container of a blender. Add ½ cup sugar and ½ cup of lime juice and the chile powders. Blend until smooth. Taste the mixture and add more sugar, lime juice or chile powder as desired. Once blended, pour the mixture into a serving container. Refrigerate after use. 


*In Spanish, dried hibiscus flowers are known as flor de jamaica