• Yield: Makes 24 quarts

  • Time: 15 minutes prep, 1 hour cooking, 1 hour 15 minutes total

Lynne was intrigued by the Maiz Morado (purple corn) used to make this vitamin-rich, natural, and delicious house specialty of the Peruvian restaurant Andina. The recipe makes a large amount but could be easily reduced by half or three-quarters.


The corn can be purchased from Amazonas Imports.


  • 8 bags (15 ounces each) purple corn

  • 8 green apples

  • 2 pineapples (peeled and cored)

  • 2 quince

  • 10 cinnamon sticks

  • 20 whole cloves

  • 15 cups sugar, or to taste

  • 1 quart freshly squeezed key lime juice, or to taste


1. Wash, peel and cut fruit into pieces. Reserve the skins.

2. Cut the corn kernels from the cob.

3. Combine the fruit, fruit skins, corn kernels and spices in a large pot with enough water to cover. Cook for approximately one hour, or until the water takes on a deep purple color and is infused with flavors.

4. Strain and let the liquid cool. Add sugar and lime juice to taste.

Recipe courtesy of Andina Restaurant in Portland, Oregon. Copyright 1996 Shirley Corriher

Shirley O. Corriher is a writer, author, biochemist, teacher and lecturer. She writes a column for The Los Angeles Times' "Great Chefs" series as well as articles in the Journal of Biological Chemistry. Her book Cookwise: The Hows and Whys of Successful Cooking is received a James Beard award.