Rum Pot with Tropical Fruits
Rum pot with tropical fruits is a recipe featuring fresh ingredients from the tropical fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 pineapple
- 200 g kiwi
- 200 g lychee
- 300 g honeydew melon
- 400 g mango
- 1 kg sugar
- 1.5 l white rum
Instructions
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1.
Trim the leaves and root end of the pineapple. Thoroughly peel the pineapple, quarter it lengthwise, remove the core, and cut the fruit flesh (weigh 500 g) into pieces. Peel the kiwis and slice them. Remove the shells from the lychees. Peel, seed, and cut the honeydew melon into bite‑size chunks. Peel the mango, cut the flesh down to the pit, and slice it into strips.
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2.
Mix all fruits with the sugar and let sit for 2–3 hours. Transfer the fruit‑sugar mixture (with the released liquid) into a large pot of stoneware, porcelain or glass that holds 4–5 liters, pour in the rum so the fruits are well covered. Skim any floating fruit on top. Cover the vessel and let steep for at least 4 weeks in a cool, dark place.
