Recipe courtesy of Daisy Martinez

"Caribbean Breeze" Brisas del Caribe

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Yield: 3 quarts (can be easily cut in half)
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Ingredients

1 (2 1/2-pound) pineapple, peeled

1 small (about 7 3/4-pound) seedless watermelon, cut into quarters, rind removed, flesh cut into 1-inch cubes (about 16 cups)

1/2 honeydew melon (about 2 1/2-pounds), peeled, seeded and cut into 1-inch cubes (about 4 cups)

6 cups hulled and quartered strawberries

1 lime, juiced

Directions

  1. On a cutting board, cut the tops off the pineapples and discard. Cut a thin slice off the bottom of the pineapple so it will stand steadily on the cutting board. With a large knife, cut off the rind from the pineapples with as little pineapple attached as possible. Cut the pineapple in quarters lengthwise, then into 1-inch cubes.
  2. Pass the pineapple and melon chunks through a juicer into a large measuring cup. Pass the juice through a fine strainer to remove any froth. Stir in the lime juice. Chill thoroughly before serving. The juice will keep 1 or 2 days in the refrigerator.

Cook’s Note

Most supermarkets now sell pineapple and melon that have been peeled and cut into cubes.

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