Macedoine De Frutas Exoticas Tropical Fruits In Liqueur Recipes

SPANISH MACEDONIA TROPICAL FRUIT SALAD

Steps:

• Gather the ingredients.
• Peel the papaya, pineapple, chirimoya, and mango. Be sure to cut off the "eyes" of the pineapple and seed the chirimoya.
• Cut the papaya, pineapple, and mango into bite-size pieces and place in a ceramic mixing bowl.
• Rinse the strawberries and remove the leaves (hull), then cut each into 4 pieces and place in the same bowl with the other fruit.
• Juice the orange and lemon and pour over fruit. Drizzle honey over fruit and mix thoroughly. Place in refrigerator for at least 1 hour, or until you are ready to serve.

MACEDOINE DE FRUTAS EXOTICAS (TROPICAL FRUITS IN LIQUEUR)

Steps:

• In a bowl combine brandy and liqueur; add fruit and nuts then mix lightly.
• Add sugar to taste, chill until serving.

MACEDOINE DE FRUIT-CHILLED MIXED FRUIT LACED W/LIQUEURS

Steps:

• Cut fruits in a suitable variety of shapes, such as dice, wedges, balls, disks, or whatever. Gently combine in a mixing bowl. Sprinkle with powdered sugar and again combine gently. Chill thoroughly. Just before serving fruit, mix liquers and pout over the melange. ( Serves 6 to 10 ) One combination we love is peaches, rasberries, and blueberries, served in deep blue goblets. Nanc and D Recipe By : NancItaly/CookinKid File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

HOMEMADE FRUIT LIQUERS

Steps:

• Rinse the fruit or berries, Fruit must be cut into small pieces.
• Place berries or fruit in a container, add vodka.
• Cap and store in a cool, dark place, stir once a week for 2 - 4 weeks.
• Strain through metal colander. Transfer the unsweetened liqueur to an aging container (glass bottle or container with tight cap). To 3 cups (710) ml unsweetened liqueur add 1 1/4 cup (300 ml) granulated sugar. Let age for at least three months.
• Pour carefully the clear liqueur to a new bottle. Add more sugar if necessary.
• The flavor of almost all liqueurs improves during storage. Fruit and berry liqueurs should be stored for at least 6 months for maximum taste. Some lemon liqueurs (e.g. Limoncello) should not be stored for a long time.

AGUAS FRESCAS (MEXICAN FRUIT COOLERS)

Steps:

• Stir the sugar and water together in a large pitcher until the sugar dissolves. Measure out 1 cup. Puree the fruit and the 1 cup sugar water in a blender. Pour the mixture through a fine-mesh strainer back into the pitcher with the sugar water, mashing with a whisk or wooden spoon to eliminate any pulp.
• Taste and add more sugar, if desired. Serve over ice, with a lemon or lime wedge, if desired.

TROPICAL FRUIT DRINK

Steps:

• In a blender, combine the first five ingredients; cover and process until smooth. Add ice cubes; cover and process until blended. Stir in soda. Pour into chilled tall glasses; serve immediately.

MEXICAN STRAWBERRY WATER (AGUA DE FRESA)

Steps:

• In a medium bowl, mix together sliced strawberries, sugar, and 1 cup of water. Cover the bowl with plastic wrap and place in the refrigerator for 4 hours.
• Remove the strawberry mixture from the refrigerator and pour into a blender. Blend on high until smooth. Pour the blended berry mixture through a wire mesh strainer set over a large mixing bowl; discard the pulp and seeds.
• Add the remaining 7 cups cold water to the pureed strawberries and mix well. Place the Aqua de Fresa in the refrigerator to chill for several hours or pour over ice and serve immediately. Garnish with lime slices or mint leaves.