These are the fresh fruit drinks of Mexico that you find at markets everywhere served from large ribbed glass jars. Vendors at Mexican markets will offer licuados of all flavors made from local fruit, sugar, and water in a kaleidoscope of colors—hot pinks and greens from melons, yellow from pineapple, purple from hibiscus blossoms, orange from tangerines. No two licuado stands are alike, and this drink represents, for me, the infinite variety and vitality of Mexican cuisine. If you go to Mexico, be sure to try the local licuado, since each region and locality has its own special tropical fruits and ingredients. I prefer to use cane sugar for licuados as it produces a noticeably brighter fruit flavor. For a more natural sugar, substitute a light agave syrup, using about one-fourth less than for cane sugar. If you have a juicer that both squeezes the fruit and strains the pulp, it will produce a fantastic licuado base with the purest fruit flavor. With really ripe, sweet fruit, decrease the amount of sugar in the recipe.
Ingredients
Pineapple Licuado
Tangerine Licuado
Preparation
Pineapple Licuado
Step 1
In the jar of a blender, add all the ingredients and pulse briefly until the pineapple chunks are finely chopped (but not a puree). You will have to add the ingredients in 2 batches. Strain through a medium-mesh strainer. Chill well in the refrigerator. Serve over ice with a garnish of fresh pineapple.
Tangerine Licuado
Step 2
Combine all ingredients in a large bowl and whisk to blend. No need to strain. Chill well in the refrigerator. Serve over ice with a tangerine wheel for garnish.
