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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | Cantaloupe and honeydew melon, cut in chunks or balls |
| 2 | Oranges and grapefruit, peeled & sectioned |
| 1 | Mango peeled, diced |
| 2 Tasse | strawberries halved |
| 1/2 Tasse | sugar |
| 1/3 Tasse | orange juice |
| 3 Esslöffel | Tequila |
| 3 Esslöffel | orange liqueur |
| 3 Esslöffel | lime juice |
| 1 Tasse | Coarsely grated fresh coconut (or dried, unsweetened flaked) toasted |
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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.
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