Ingredients :
- 4 passion fruits, 1 mango, 2 baby (frecinette) bananas, 1 yellow pitaya, 2 sachets de vanilla-flavoured sugar
Preparation :
- Cut the passion fruits in two and scoop up the seeds with a teaspoon.
- Cut the baby (frecinette) bananas into round slices.
- Slice the two cheeks of the mango to separate the nut.
Use a knife to cut a square criss-cross pattern on the inner side of the mango cheek. Press in on the mango skin to make the square chunks stick out. Using a teaspoon, remove the mango cubes that have been formed in this way.
- Remove the pitaya skin as if it was a banana. Cut into round slices (for decoration) and small cubes. Add the vanilla-flavoured sugar and mix it all up well.
Suggested wine : Coteaux du Layon (a sweet white wine from Anjou)
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