Recipe courtesy of Daisy Martinez
"Caribbean Breeze" Brisas del Caribe
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- 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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- Level: Easy
- Total: 1 hr 20 min
- Prep: 20 min
- Inactive: 1 hr
- Yield: 3 quarts (can be easily cut in half)
Ingredients
Directions
- 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.
- 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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