Margarita fruit salad

Yield: 1 Servings

Measure Ingredient
1 \N Cantaloupe and honeydew melon, cut in chunks or balls
2 \N Oranges and grapefruit, peeled & sectioned
1 \N Mango, peeled and diced
2 cups Strawberries, halved
½ cup Sugar
⅓ cup Orange juice
3 tablespoons Tequila
3 tablespoons Orange liqueur
3 tablespoons Lime juice
1 cup Coarsely grated fresh coconut (or dried, unsweetened flaked) toasted

Combine fruit, set aside. In small saucepan, cook sugar and orange juice over medium-high heat, stirring, for 3 minutes or until sugar dissolves.

Stir in tequila, liqueur, and lime juice. Let cool to room temperature.

Combine with fruit. Cover and refrigerate for at least two hours or overnight. Just before serving sprinkle with coconut.

I guess if you wanted to make it more Jamaican to go with the jerk and pumpkin soup you could use rum instead of tequila.

Posted to FOODWINE Digest 16 Sep 96 From: Leslie Duncan <duncan@...> Date: Tue, 17 Sep 1996 10:48:08 -0400

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