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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 4.6%
  • Protein: 1.1g
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Carbohydrate: 42g
  • Fiber: 2.6g
  • Sodium: 24mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 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.
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