Recipe - Margarita Fruit Salad

1 Cantaloupe and honeydew
melon, cut in chunks or
balls
2 Oranges and grapefruit,
peeled & sectioned
1 Mango, peeled and minced
2 cup Strawberries, halved
One half cup Sugar
1/3 cup Orange juice
3 tablespoon Tequila
3 tablespoon Orange liqueur
3 tablespoon Lime juice
1 cup Coarsely grated fresh
coconut (or dried,
unsweetened flaked) toasted

Combine fruit, set aside. In small saucepan, cook sugar and orange juice
over mediumhigh heat, stirring, for 3 minutes or until sugar dissolves.
Stir in tequila, liqueur, and lime juice. Let cool to room temperature.
Combine with fruit. Cover and refrigerate for at least two hours or
overnight. Just before serving sprinkle with coconut.

I guess if you wanted to make it more Jamaican to go with the jerk and
pumpkin soup you could use rum instead of tequila.

Posted to FOODWINE Digest 16 Sep 96

From: Leslie Duncan duncan@VIANET.ON.CA

Date: Tue, 17 Sep 1996 10:48:08 0400