Escamocha camacho

4 servings

Ingredients

Quantity Ingredient
1 Banana; sliced
6 Strawberries
1 Thick slice fresh pineapple; cut in chunks
½ cup Cantaloupe; cut in chunks
½ cup Seedless watermelon; cut in chunks
½ Green pear; seeded and sliced
½ Firm apple; seeded and sliced
½ cup Mexican papaya; seeded and sliced
½ Mango; sliced
2 Kiwi fruits; peeled and sliced
1 Orange; juice of
1 cup Sweetened condensed milk
1 cup Loose oat granola
1 cup Shredded coconut
½ cup Slivered almonds

Directions

Makes 4 escamochas

Place banana, strawberries, pineapple, cantaloupe, watermelon, pear, apple, papaya, mango and kiwi on a cutting board. Chop to ¼-inch dice, being careful not to smash fruit, or pulse in food processor until diced, but not liquid. Transfer chopped fruit to a medium bowl and squeeze orange juice over fruit, gently mixing. Divide fruit mixture into 4 equal portions.

Take tall serving glasses (about 12 ounces) and drizzle inside of each with 1 tablespoon or so of condensed milk. Sprinkle as much granola as needed over milk, so it sticks to sides of glass.

Fill each glass with ⅔-portion of fruit mixture. Sprinkle on a thin layer of coconut, granola and about 1 tablespoon of condensed milk. Fill glass with remaining third of fruit; top off with a tablespoon of slivered almonds, another layer of coconut, to taste, and another tablespoon of condensed milk. Repeat for the other three glasses and serve immediately.

Published in San Diego Union-Tribune, 19-Aug-1998.

Recipe by: Alfonso Camacho, owner Fruitlandia, San Diego Converted by MM_Buster v2.0l.

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