I told 2 persons that I had promised the restaurant that I got the recipe from, not to share with others, but one of the Salvadorian women that I see often when I ride the bus to work also shared this recipe with me. Neither of them gave me the measurements, so actually this is my own recipe. The best compliment to me was when someone said to me: help yourself to that fruit punch it is highly recommended.
You all have to thank Pat, who suggested me to make the drink when I asked her advice what I should bring.
Salvadorian fruit drink
1 can of 12 oz frozen orange juice
1 bottle of concentrated mango juice--from Shopper's Food Ware House, or Grand Mart, or anywhere they sell Latino ingredients, or 1 can of 12 oz frozen mango juice
1 bottle of concentrated cashew fruit (called Maranon in Spanish)--also from the same store as above
1 fresh pineapple: peeled, cut all the 'eyes' out, rub salt all over it, rinse it again: 1/2 of it juiced in a mixer or food processor; 1/2 of the fresh pineapple chopped or cut into small pieces
1 small fresh cantaloup, get rid of the seeds: cut into small pieces or make balls of them
2 fresh champagne mangoes, peeled and cut into small pieces
2 fresh seedless large navel oranges, peeled and cut into small pieces
2 Granny Smith apples, cored and cut into small pieces (I did not peel them)
I did not use them this time, but sometimes I add pomegranate seeds
sugar
water
I mixed all the fruits together so the apples get mixed with the pineapple chunks and they do not get brown.
Mix all the juices together
If I had a big enough container, I would put them all together and add water, ice, and sugar to taste, so all the different flavors get mixed, but since I do not have a big enough container, I separated the fruits from the juices, and then combine them, adding the sugar and ice as needed.
