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As Karla Tatiana Vasquez chronicles in The SalviSoul Cookbook, a refresco (or fresco for brief) is a refreshing beverage served at celebrations and gatherings throughout El Salvador. The tailored recipe shared right here is in some ways a drinkable fruit salad—a subtly candy and tangy pineapple-based punch that’s as adaptable as it’s quaffable.Â
Most of the fruits featured on this drink are tropical fruits widespread all through Central America, together with marañón (cashew fruit), the creamy tender fruit mamey, and small, barely bitter plums often called jocotes. In case you can’t discover them within the recent or frozen sections of your native grocery retailer, they are often swapped out for no matter fruits are in season, reminiscent of grapes, apples, and peaches. Vasquez cautions that if utilizing canned fruit, you’ll want to select pineapple preserved in its juice fairly than in a sugar syrup. If you could find it, the pineapple essence or extract provides a punch of sweetness to this in any other case delicate drink.
Substances
- 4 cups finely chopped pineapple, divided
- 1 cup firmly packed brown sugar
- 2 cups finely chopped recent mamey or frozen mamey pulp
- One 14-oz. bag frozen complete jocotes, pitted and finely chopped
- 8 oz. marañón, tops eliminated and finely chopped
- 1 medium Pink Woman apple, cored and finely chopped
- 1 giant ripe mango, peeled, pitted and finely chopped
- 1 tsp. pineapple essence or extract (non-obligatory)
- 3 medium romaine lettuce leaves, thinly sliced
- Watercress sprigs, for garnish
Directions
Step 1
To a blender, add 3 cups of the pineapple, the brown sugar, and a couple of cups of water. Mix on excessive velocity till clean, 1–2 minutes.Â
Step 2
Switch to a really giant jug or beverage dispenser. Stir within the mamey, jocotes, marañón, apple, mango, pineapple essence (if desired), the remaining pineapple, and 14 cups of water. Stir within the lettuce, then put aside (within the fridge if potential) for 10 minutes to let the flavors mingle.
Step 3
To serve, fill a couple of third of every glass with fruit, then prime with the liquid. Garnish with watercress and serve with each straws and spoons to scoop out the fruit.
