Recipe courtesy of Aaron Sanchez
20 min
10 min
2 servings


  • 10 strawberries, stems removed and cut into 1/4-inch pieces
  • 1 cherimoya, peeled, seeded and diced in 1/4-inch pieces
  • 1 teaspoon chopped mint
  • 1/2 cup orange juice
  • 2 tablespoons lime juice
  • 2 tablespoons butter
  • 1 tablespoon grated panela or piloncillo (if not available, use brown sugar)
  • 3 bananas, peeled and cut in 1/2-inch rings
  • 1/4 cup spiced rum


In a bowl, combine the strawberries, cherimoyas, mint, orange juice, and lime juice. Mix well and set aside.

In a medium non-stick pan, heat over medium heat. Add the butter. When the butter has melted, add the panela and cook for 3 minutes. Cook until the panela has dissolved completely to the butter then add the bananas. Cook for 3 minutes longer then add the rum away from the heat. Cook for 2 minutes. Coat the bananas well with the rum butter sauce. Transfer the bananas and sauce to a plate and top with strawberry and cherimoya salsa.


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