Coyol en miel

Coyol en miel or coyoles en miel—translated it means coyol fruits in honey or honey coyol fruits—is a traditional sweet delicacy. It belongs to a group of Honduran fruit preserves called mielas, which consist of a variety of fruit doused in miel (meaning honey), a type of sweet brown syrup. This variety is typically made with coyol fruits (a type of exotic fruit from a palm tree) that are washed, peeled, and slightly crushed before they’re simmered in sugar syrup. Traditionally, the brown syrup is made with rapadura or panela de dulce (unrefined whole cane sugar) and water, and it is often flavored with aromatic spices such as cinnamon, cloves, or star anise. Another ingredient that is commonly added to this dessert to enhance its flavor is dried coconut. Coyol en miel is usually served in small bowls, and it is typically accompanied by a cup of chilate, a type of sweet corn drink. In Honduras, this and other varieties of miel fruit preserves are traditionally prepared and enjoyed during Semana Santa (Holy Week), the week before Easter.