Rinse the dried purple corn under cold water to remove dust. Combine it in a 6-quart / 5.7 L stockpot with the water, cinnamon stick, cloves and pineapple rind.

Bring to a boil over high heat, then lower to a gentle simmer. Cook uncovered for 45 minutes, until the liquid turns deep magenta-purple and the corn kernels have softened.

Strain the liquid through a fine-mesh sieve lined with cheesecloth into a large bowl, pressing the solids firmly with the back of a spoon. Discard the corn, cinnamon and cloves. You should have about 2.5 L / 10 cups of purple liquid.

Pour the strained liquid back into the stockpot and bring to a low simmer. Add the dried apricots, prunes, apple and quince, and cook for 15 to 20 minutes, until the fruit is tender when pierced with a fork.

Stir in the sugar and salt, and simmer for 2 minutes more until fully dissolved.

Whisk the cornstarch into the cold water in a small bowl until fully smooth. With the pot at a gentle simmer, pour the slurry in a thin stream while whisking constantly.

Cook for 8 to 10 minutes, stirring often, until the mixture thickens enough to coat the back of a spoon and leaves a trail when you drag a spoon across the bottom of the pot.

Remove from the heat and stir in the lime juice.

Ladle the mazamorra morada into individual cups or one large dish. Let cool at room temperature for 30 minutes.

Cover and refrigerate for at least 3 hours, or overnight, until fully set into a soft, spoonable pudding.

Serve cold, dusted with a little ground cinnamon or topped with extra diced fruit.