Pineapple and Papaya with Tequila Syrup

Large Mexican-style papaya, Meridol, is often sold as cut pieces. If a peeled, cored pineapple isn't available, buy and trim a 3 1/2- to 3 3/4-pound fruit. For garnish, cut long thin shreds of lime peel, green part only.

Yield:

Makes 4 servings

Recipe from

Nutritional Information

Calories 177
Caloriesfromfat 4.6 %
Protein 1.1 g
Fat 0.9 g
Satfat 0.1 g
Carbohydrate 42 g
Fiber 2.6 g
Sodium 24 mg
Cholesterol 0.0 mg

Ingredients

1 peeled and cored pineapple (about 1 2/3 lb.)
1 piece Meridol papaya (about 1/2 lb.), peeled
1 lime
3 tablespoons corn syrup
3 tablespoons lime juice
1/8 teaspoon cayenne
2 tablespoons tequila

Preparation

1. Cut pineapple crosswise into 8 to 12 slices. Cut papaya crosswise into thin slices. Cut lime crosswise into paper-thin slices, discarding ends. Arrange fruit on plates.

2. In a 1- to 2-quart pan over high heat, stir corn syrup, lime juice, and cayenne until boiling, 1 to 2 minutes. Add tequila and immediately ignite (not near a vent, fan, or inflammables). Shake pan until flames die down. Spoon syrup over fruit.

Note:

July 1998