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Mixpert editorial recipe

Warm Winter Fruit Punch

Small pieces of apple, pear and pineapple simmer until tender in a lightly sweetened cinnamon liquid. Both fruit and liquid go into the serving, making a winter punch to sip and spoon rather than a strained cider.

By Mixpert KitchenReviewed for clear measures, practical steps, and nutrition consistency.Our recipe standard
Ready in25 minMakes1 servingCalories · estimated per serving127Total sugar · estimated per serving27g
Amber winter fruit punch with tender apple, pear and pineapple pieces in a dry mug, fruit and spoon beside it.Non-alcoholic
Step by step

Make it like a pro.

7 minutes fruit preparation, about 3 minutes bringing to simmer and 15 minutes covered cooking.

  1. 01

    Core the apple and core the pear. Weigh the prepared edible portions, and cut them and the pineapple into small spoonable pieces.

  2. 02

    Combine fruit, water, sugar and cinnamon in a small saucepan. Stir and bring to a gentle simmer.

  3. 03

    Cover and cook over low heat for 15 minutes, stirring once or twice, until the fruit is tender. Avoid vigorous boiling or reduction.

  4. 04

    Pour all liquid and fruit into one large heatproof mug or a small heatproof bowl. Serve with a spoon and eat the fruit as part of the portion.

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Tools for This Recipe

Helpful equipment for making this recipe at home.

SaucepanCuisinart 419-18P 2-Quart Pour SaucepanCuisinart

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Easy swaps

  • Use a different ripe pear variety at the same prepared weight; fruit texture and composition vary.
  • Replace the 12 g sugar with 12 g honey only as a separately calculated variation; equal weights do not have identical sweetness or nutrients.

Mixpert tips

  • Keep fruit pieces small enough to eat comfortably from the cup with a spoon.
  • Include all cooked fruit in the serving; discarding it would invalidate the whole-fruit nutrition estimate.
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Good to know

Warm Winter Fruit Punch FAQs

Is this authentic ponche navideño?

It is a simplified ponche-inspired winter fruit punch. It does not claim the full traditional fruit and spice combination, which can include ingredients such as guava, tejocotes, sugar cane or dried fruit.

Do I strain out the fruit?

No. The fruit is deliberately served and eaten along with the liquid. The published estimate counts all the measured edible fruit, so a strained version needs a different calculation.

Can I multiply the recipe?

Yes. Multiply every ingredient by the serving count, simmer gently until the fruit is tender, then divide both fruit and liquid evenly. A larger pan or different fruit ripeness can change cooking time.

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