Gila Squash Preserve

Doce de Gila—also called chila or xila—is a preserve of fig-leaf gourd and sugar, recognised by its translucent white strands suspended in glossy syrup. It can be eaten by the spoonful, traditionally from small saucers, but is chiefly a building block of Alentejo confectionery.

The gourd is cracked by impact without metal tools, cleared of seeds, yellow fibres and rind, boiled in salted water and then soaked. The drained flesh is weighed and cooked with an equal weight of sugar until the strands are distinct and the syrup reaches its proper stage.