Spike Your Summer Fruit


Cocktails July 9, 2013 No Comments.

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With all of the amazing fresh fruit available in the summer, it would be a shame not to soak it in liquor – don’t you agree? We’re multi-tasters and spiking fruit is extra special because we get to eat and drink at the same time. It’s a modern day miracle.

 

Watermelon: 2-3 Days

Spiked fruit

One of the most popular spiked fruits is the watermelon. Some people like to cut the top off, scoop some of the guts out and then fill it with alcohol, but we’re more thorough. The key to a great spiked watermelon is time. You gotta let that baby soak (and soak, and soak). Here’s what to do: Cut directly into the middle and cut out a hole that is wide enough to fit the tip of a small funnel. You want to cut down as deep as you can without piercing the other side. Get your favorite clear liquor (we recommend tequila) and pour as much as you can into the watermelon. Depending on how much you fit in there, you should let it sit in the fridge for 2 or 3 days (feel free to pour more booze in during that time as the watermelon starts to soak up the reserve). When you finally slice into it, you’re going to be very happy with the results.

 

Fruit Salad: 2 Hours

spiked fruit

If you have some time, but not 2-3 days worth, consider making a spiked fruit salad. We found a recipe from Eating Well that is crazy good. For fruit, you’re going to need bite-size pieces of pineapple, mango, cantaloupe, and apple, with slices of grapefruit, and orange. Put those in a bowl and then stir in 1/2 cup of dark rum, 2 tbsp. brown sugar, a pinch of cinnamon and a pinch of nutmeg. Mix it all up, then let it sit in the fridge for at least 2 hours. Kick back, eat and enjoy.

 

Grilled Pineapple: 15 Minutes

RumSoakedPineapple

Finally, if you don’t have time for fruit soaking, but you still want to spike it, try some rum-spiked grilled pineapple. Grilling the pineapple caramelizes the sugars and makes it so sweet that it’s like dessert. Just put 1/4 cup packed light brown sugar and 1/4 cup dark spiced rum in a microwave-safe bowl and nuke it on high for a minute and a half. Brush that rum mixture on some pineapple wedges – you want to get a pineapple, peel it, core it, half it lengthwise and then slice it lengthwise into 12 wedges. Heat 1 tbsp. of butter in a grill pan over medium-high heat, add the pineapple and grill for 3 minutes on each side, or until grill marks forms and the pineapple is heated. Some yummy additions include some toasted coconut and/or vanilla ice cream.

 

What are your favorite fruits to spike in the summer?

 

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