| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits, Dairy | Mexican | Veg01 | 4 | servings |
INGREDIENTS
| 1 | Banana; sliced | |
| 6 | Strawberries | |
| 1 | Thick slice fresh pineapple; cut in chunks | |
| 1/2 | c | Cantaloupe; cut in chunks |
| 1/2 | c | Seedless watermelon; cut in chunks |
| 1/2 | Green pear; seeded and sliced | |
| 1/2 | Firm apple; seeded and sliced | |
| 1/2 | c | Mexican papaya; seeded and sliced |
| 1/2 | Mango; sliced | |
| 2 | Kiwi fruits; peeled and sliced | |
| 1 | Orange; juice of | |
| 1 | c | Sweetened condensed milk |
| 1 | c | Loose oat granola |
| 1 | c | Shredded coconut |
| 1/2 | c | Slivered almonds |
INSTRUCTIONS
Makes 4 escamochas Place banana, strawberries, pineapple, cantaloupe, watermelon, pear, apple, papaya, mango and kiwi on a cutting board. Chop to 1/4-inch dice, being careful not to smash fruit, or pulse in food processor until diced, but not liquid. Transfer chopped fruit to a medium bowl and squeeze orange juice over fruit, gently mixing. Divide fruit mixture into 4 equal portions. Take tall serving glasses (about 12 ounces) and drizzle inside of each with 1 tablespoon or so of condensed milk. Sprinkle as much granola as needed over milk, so it sticks to sides of glass. Fill each glass with 2/3-portion of fruit mixture. Sprinkle on a thin layer of coconut, granola and about 1 tablespoon of condensed milk. Fill glass with remaining third of fruit; top off with a tablespoon of slivered almonds, another layer of coconut, to taste, and another tablespoon of condensed milk. Repeat for the other three glasses and serve immediately. Published in San Diego Union-Tribune, 19-Aug-1998. Recipe by: Alfonso Camacho, owner Fruitlandia, San Diego Converted by MM_Buster v2.0l.
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