Cantaloupe Mango Passion Fruit Fizz Recipe

Summary

Dish

Ingredients

 Cantaloupe2 Pound (1 Large)
 Ripe mango3⁄4 Pound (1 Medium Size)
 Passion fruit/1 can, 4 1/2 ounce passion fruit pulp6 (Shells Look Shriveled)
 Frozen tangerine juice concentrate6 Ounce (1 Can)
 Gewiirztraminer/1 bottle chilled gingerale750 Milliliter, chilled
 Chilled ginger ale/1 bottle chilled gingerale1 Quart (1 Bottle)
 Mint sprig2

Nutrition Facts

Serving size: Complete recipe

Calories 2054 Calories from Fat 56

% Daily Value*

Total Fat 7 g10.3%

Saturated Fat 1 g5.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 406.5 mg16.9%

Total Carbohydrates 381 g127.1%

Dietary Fiber 69.9 g279.4%

Sugars 287.1 g

Protein 22 g45%

Vitamin A 812.1% Vitamin C 1065.9%

Calcium 31.5% Iron 83.7%

*Based on a 2000 Calorie diet

Directions

Cut cantaloupe in half.
Scoop out and discard seeds; cut off and discard rind.
Cut melon into chunks and set aside.
Peel, pit, and cut mango into chunks; set aside.
Cut passion fruit in half.
Scoop out pulp and seeds with a spoon.
To get rid of seeds, pour pulp (fresh or canned) into a fine strainer and rub through strainer into a bowl; discard seeds.
In a blender or food processor, combine passion fruit pulp, mango, and cantaloupe with tangerine concentrate; whirl until smoothly pureed.
Pour puree into a 4- to 5-quart pitcher.
Gently stir in wine and ginger ale.
Pour into tall, slender glasses or wine flutes; garnish each with a sprig of mint.
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