Yield: 1 Servings
|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|
|⅓ cup||Orange juice|
|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