Tropical Sangria- A refreshing blend of pineapple, papaya, guava juice and fruits , infused with moscato and rum.
You say Sangria.
I say crowd pleaser, versatile, fresh tasting, crazy good flavors, vibrantly colored and tons of other adjectives that would take up this whole page.
This tropical sangria is deserving of all these appealing adjectives, because it is simply a really good fruity drink and is also great for non-alcoholics too- without the alcohol.
They say this tropical sangria is best during summer, they (popular belief) might be right, but it tastes darn good too, during this festive season. Why not make it when you have all these tropical fruits available and if you don’t. No worries, use the fruits you have available.
My favorite fruits are, pineapple, papaya and mango- these are the fruits I grew up eating during my formative years. They have remained on my go-to list of fruits.
The other fruits, which I like but are not available all the time, are guava and passion fruit. I found some fresh-looking guava at my local Indian market and I jumped at the chance of including it in this tropical blend and it fit right in.
This tropical-inspired sangria is quite sweet. The guava, pineapple and passion fruit sweetens the sangria up, so no additional sugar is really needed. You may use any combination of fruit juice and wine. Adding rum to this fruit blend gives it a nice zing.
However, it is your creation do with it as you wish. It really has no recipe, just guidelines. Switch it up and make it your signature drink.
Tips: Make sure your fruits are firm , not mushy and it tastes a million times better the following day- so make it a day in advance if you can.
- 1 750 milliliter bottle white wine (I used moscato)
- ½ cup white rum
- 1- pound or more tropical fruit mango, pineapple, papaya, guava, cut up in large chunks.
- 1-2 cups guava juice
- 1-2 cups passion fruit juice
- 1-2 cups pineapple juice
Combine all ingredients in a large pitcher pour the rum over it. Then add, juice and wine
Let it sit in the fridge overnight because it taste better that way or if press for time cut the resting time in half.