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Updated: June 17, 2025
We passed a number of places where they were boiling sugar, and at one we stopped to see the mode of dipping calabashes for dulces; the fruits are gourd-like, but have considerable soft pulp within the thin, hard crust; several holes are bored through the external shell and the calabashes, slung by strings into groups at the end of a pole, are dipped into the boiling sap or syrup; the dipping is done two or even three times, and the clusters are removed and allowed to drip and dry between dips.
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