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Tropical Frappei n g r e d i e n t s
6 fluid ounces passion fruit juice
2 tablespoons cream of coconut
1 cup pineapple chunks
1 ripe banana
6 large ice cubes
h o w t o m i x
Combine all ingredients in a blender.
Blend until the ice is crushed and the mixture is thick. Serve in tall glasses with
a straw. Sprinkle ground nutmeg or cinammon on top and garnish with fresh
fruit. Makes a delicious, refreshing drink.
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Passion Fruit
from epicurious.com food dictionary
Though native to Brazil, passion fruit (also
called granadilla ) is now also grown in Australia, California, Florida,
Hawaii (where it's called lilikoi ) and New Zealand. The most common variety
marketed in the United States is egg-shaped and about 3 inches long. When ripe, it has a
dimpled, deep-purple skin and a soft, golden flesh generously punctuated with tiny, edible
black seeds. The flavor is seductively sweet-tart and the fragrance tropical and perfumy.
Fresh passion fruit is available from March through September in Latin markets and some
supermarkets. Choose large, heavy, firm fruit with a deep-purple color. Canned
passion-fruit nectar is available in many supermarkets. |
