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Cantaloupe Mango Passion Fruit Fizz Recipe
|Cantaloupe||2 Pound (1 Large)|
|Ripe mango||3⁄4 Pound (1 Medium Size)|
|Passion fruit/1 can, 4 1/2 ounce passion fruit pulp||6 (Shells Look Shriveled)|
|Frozen tangerine juice concentrate||6 Ounce (1 Can)|
|Gewiirztraminer/1 bottle chilled gingerale||750 Milliliter, chilled|
|Chilled ginger ale/1 bottle chilled gingerale||1 Quart (1 Bottle)|
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
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.