Tropical Fruit Salad
|Passionfruit||6 , pureed and pulp extracted|
|White rum/Creme de menthe / black rum / gin / a coconut liqueur||1 Fluid Ounce|
Wash the pineapple.
Remove the skin and core, and put both in a pan; cover with water and simmer for 20 minutes.
Strain and cool the liquid.
Cube the pineapple flesh, papaya and mango, mix together and stir in the passionfruit pulp.
Sweeten the liquid from the pineapple skin with a little sugar and add alcohol, or not, according to preference.
Pour the liquid over the fruit.
Serve lightly chilled.
Sliced ripe bananas may be added just before serving.