Retire a parte externa da casca com a faca e corte em tirinhas.
Ponha prá ferver trocando três vezes a água prá tirar o gosto amargo da casca.
Depois cozinhe tudo numa calda com 100 gramas de açúcar, meio copo de suco de maracujá e cravos.
Sirva como sobremesa da galinha-d’angola.
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