INGREDIENTS

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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