Margarita Fruit Coupe
30 minutes or fewer
Served in a dessert goblet known as a coupe, this winter fruit salad gets extra grown-up flavor from the combination of tequila and lime. If the fruit macerates for longer than 1 hour, the juices will increasingly dilute the liquor. So taste before serving, and add more tequila for more kick and/or more lime juice for tartness.
- 2½ Tbs. silver tequila
- 2½ Tbs. sugar
- 1 Tbs. juice from Mexican or Key limes, plus 1 lime, quartered, for garnish
- 1½ tsp. frozen orange juice concentrate, thawed
- 1 pinch salt
- 1 1-lb. mango, peeled and diced
- 2 Fuyu persimmons, peeled and cut into chunks
- 3 kiwifruit, peeled and diced
- ¼ medium pineapple, peeled and diced, plus 8 thin pineapple slices for garnish, divided
- Kosher salt, for garnish
1. Whisk together tequila, sugar, lime juice, orange juice concentrate, and salt in large, shallow bowl. Add mango, persimmons, kiwifruit, and diced pineapple. Chill at least 30 minutes or up to 1 hour, stirring occasionally.
2. Pour kosher salt onto small plate. Dip 1 coupe or margarita glass into fruit and syrup to moisten rim, then dip rim into salt to coat. Repeat with remaining glasses.
3. Divide fruit and syrup among prepared glasses. Garnish each coupe with 2 pineapple slices and 1 lime wedge.
January/February 2014 p.58