Mazamorra morada — the thick purple pudding of Lima, made from purple corn (maíz morado), dried fruits, cinnamon, cloves, and cornstarch — is the Peruvian dessert with the most dramatic visual identity. The deep burgundy colour comes from the anthocyanins in the purple corn — the same class of compounds that colour red cabbage, blueberries, and red grapes. These anthocyanins are water-soluble and pH-sensitive — they shift from purple (neutral) to red (acidic) to blue (alkaline).
- **Maíz morado:** The dried whole cobs (or dried corn kernels) of purple corn (Zea mays var. morado) — the cobs are boiled to extract the colour and flavour - **The pH effect:** Lime juice added at the end shifts the colour from purple toward red — [VERIFY] Acurio's lime addition instruction - **Cornstarch thickening:** The same gelatinisation principle as any cornstarch-thickened pudding — brought to a boil while stirring, then held at the simmer until the starch is fully gelatinised (approximately 3 minutes after the first bubble) - **The dry fruits:** Dried pineapple, peach, quince, apple — added during cooking, softening in the spiced corn liquid - **Serving:** Cold, with a sprinkle of cinnamon — mazamorra morada is always served cold
Peru (Acurio)