dessert

Desserts Desserts in Bolivia most commonly appear after the largest meal, lunch. Often, desserts are only eaten by the wealthier families who can afford them and have the time to eat them. Even so, desserts have found their place in Bolivian culture and have become a large part of Bolivian Cuisine.

One interesting component of Bolivian food that often gets disregarded is the fruit. So what does fruit have to do with dessert? Well, the Bolivian fruit alone could serve as a dessert to foreign people such as Americans. This is true because some Bolivian fruit are rarely found in the United States. These include “custard apples, prickly pear cactus, passion fruit, and a range of mangos” (pateman). These delicacies can be eaten alone or used as a key ingredient in a variety of dessert dishes.

Those who are pie and cake lovers may be upset to find out that Bolivian dessert is nothing like the typical U.S. dessert. Because fruit is used as the main ingredient in Bolivian desserts, they are often much healthier. But don’t worry; they are just as sweet and delicious. One popular fruit dessert is //espuma de mango// or mango mousse. Along with fruit, chocolate and cinnamon are also very prevalent in Bolivian desserts. Below is a list of several popular desserts among Bolivians: // Tojori // // Thaya // // Tawa-tawas // //Helado de canela// (cinnamon sorbet)

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