Salpicón de Baudilia (Baudilia's Fruit Salad)
Difficulty
Medium
Ingredients
500
gr blackberries
250
gr soursop pulp
4
piece(s) large lulos
water as needed
250
gr sugar
1
cup(s) common orange juice
shaved ice or finely crushed in blender
2
piece(s) common oranges, quartered
Directions
- Crush the blackberries with a spoon or fork –watch out!, don't blend them– and then freeze them.
- Remove the seeds from the soursop pulp and reserve.
- Cut the lulos in half, extract their pulp with a spoon, and also reserve.
- In a large container, put the shaved ice.
- Crush the frozen blackberries and add to the ice.
- Manually break up the lulo pulp and mix with the blackberries and ice.
- Add sugar to taste and orange juice.
- The mixture should be very thick and only add water if really necessary.
- To serve the salpicón, put 4 bits of soursop at the bottom of each glass, and accompany with a quarter of orange so the diner can squeeze its juice when consuming the salpicón.