What You’ll Need
- 1 papaya (these grow in the Spanish Canary Islands)
- mango (these grow in Malaga, Spain)
- 1/2 pineapple (very popular in Spain, many grow in the Canary Islands or are imported
- 1 pint strawberries (these grow in Southern Spain and flourish in February)
- 1 chirimoya (custard apple) (if in season. These grow in Southern Spain but are native to Asia.)
- 1 orange
- 1 lemon
- 1-2 tbsp. honey (Cane Honey/Molasses if available)
- Optional: Rum, sparkling wine or Licor 43 liqueur
- Optional: homemade whipped cream
How to Make It
- Peel the papaya, pineapple, and mango. Be sure to cut off the “eyes” of the pineapple.
- 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 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.
Drunken Fruit Salad Option: If you like, splash a bit of rum, Spanish cava (sparkling wine) or Liquor 43 (a Spanish liqueur) over the salad before refrigerating.
Whipped Cream Option: Whip heavy whipping cream just before serving and add a dollop of it on top of each individual serving.
