Escamocha camacho
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Banana; sliced | |
| 6 | Strawberries | |
| 1 | Thick slice fresh pineapple; cut in chunks | |
| ½ | cup | Cantaloupe; cut in chunks |
| ½ | cup | Seedless watermelon; cut in chunks |
| ½ | Green pear; seeded and sliced | |
| ½ | Firm apple; seeded and sliced | |
| ½ | cup | Mexican papaya; seeded and sliced |
| ½ | Mango; sliced | |
| 2 | Kiwi fruits; peeled and sliced | |
| 1 | Orange; juice of | |
| 1 | cup | Sweetened condensed milk |
| 1 | cup | Loose oat granola |
| 1 | cup | Shredded coconut |
| ½ | cup | Slivered almonds |
Directions
Makes 4 escamochas
Place banana, strawberries, pineapple, cantaloupe, watermelon, pear, apple, papaya, mango and kiwi on a cutting board. Chop to ¼-inch dice, being careful not to smash fruit, or pulse in food processor until diced, but not liquid. Transfer chopped fruit to a medium bowl and squeeze orange juice over fruit, gently mixing. Divide fruit mixture into 4 equal portions.
Take tall serving glasses (about 12 ounces) and drizzle inside of each with 1 tablespoon or so of condensed milk. Sprinkle as much granola as needed over milk, so it sticks to sides of glass.
Fill each glass with ⅔-portion of fruit mixture. Sprinkle on a thin layer of coconut, granola and about 1 tablespoon of condensed milk. Fill glass with remaining third of fruit; top off with a tablespoon of slivered almonds, another layer of coconut, to taste, and another tablespoon of condensed milk. Repeat for the other three glasses and serve immediately.
Published in San Diego Union-Tribune, 19-Aug-1998.
Recipe by: Alfonso Camacho, owner Fruitlandia, San Diego Converted by MM_Buster v2.0l.