Refreshing Summer Salad Recipes

• 8
  cups
  water
• 1/2
  pineapple, chopped
• 2
  marañones, chopped
• 1
  pinch
  salt
• 1–2
  cups
  sugar, to taste
• 2
  cups
  pineapple juice
• 2
  cups
  passionfruit juice
• 1
  mango, peeled and finely chopped
• 1
  red apple, finely chopped (Gala or Honeycrisp)
• 1
  Granny Smith apple, finely chopped

Optional

• Finely chopped romaine lettuce (optional)

• Prepare the fruit: chop half of the pineapple into chunks for blending and reserve the remaining pineapple, chopped, for the final mix. Peel and finely chop the mango and both apples. If using romaine, rinse and finely chop it as well.
• In a blender, combine the chopped pineapple (the half reserved for blending), the chopped marañones, 8 cups of water, the pinch of salt, and 1 cup of sugar to start. Blend on high until the mixture is completely smooth and no large pieces remain. Taste and add up to 1 more cup of sugar if you prefer a sweeter base—adjust to the sweetness of your fruit and juices.
• Pour the blended pineapple and marañón base into a large glass pitcher. If you prefer a very smooth beverage, you can strain this mixture through a fine-mesh sieve into the pitcher, pressing to extract as much liquid as possible. Straining is optional; leaving the pulp adds body and flavor.
• Add the pineapple juice and passionfruit juice to the pitcher and stir gently to combine. Then fold in the remaining chopped pineapple, chopped mango, red apple, and Granny Smith apple. If using, add the finely chopped romaine lettuce now for a subtle crunch and extra color.
• Cover and chill the refresco in the refrigerator for at least 30 minutes to let the flavors meld. For best results, chill 1–2 hours. Stir well before serving to evenly distribute the fruit pieces and juices.
• Serve cold in tall glasses. Provide a spoon so guests can enjoy the fruit pieces. Optionally, serve over ice or add crushed ice to glasses for an extra-cold presentation.

• Sweetness: Juice brands and fresh fruit vary in sweetness. Taste the blended base before adding all the sugar. Start with 1 cup, then add gradually until the balance suits your palate.
• Texture: Leaving some pulp from the blended pineapple creates a thicker, more satisfying refresco. If you prefer a smoother, more drinkable texture, strain the blended mixture before combining with the juices and chopped fruit.
• Make-ahead: The refresco keeps well refrigerated for up to 2 days. Stir before serving; the fruit will continue to release flavor into the liquid. For the freshest texture, add delicate fruit (like chopped mango) shortly before serving.
• Serving for a crowd: To serve a larger gathering, double or triple the recipe and present it in a large drink dispenser. Keep extra ice on the side so fruit pieces don’t dilute the flavor too quickly.
• Variations: Swap mango for papaya, add sliced grapes, or include other seasonal fruit. If you don’t have marañón, a touch of cashew or a small amount of ripe banana can add creaminess, but the distinct flavor of marañón is traditional.
• Chill and garnish: Serve very cold. Garnish individual glasses with a small pineapple wedge or a thin apple slice for a pretty presentation.
• Equipment tip: Use a sturdy blender for the smoothest base and a large pitcher so there’s room to stir without spilling.