Best Tequila Soaked Fruit Recipes
TEQUILA-SOAKED WATERMELON WEDGES
This grown-up fruit dessert borrows flavors from margaritas. Tequila and Triple Sec infuse the watermelon slices, which also get a spray of lime juice and a sprinkling of coarse salt. The longer the watermelon soaks, the more flavorful it becomes -- one more reason to save any leftover slices.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Arrange watermelon in a single layer in two 9-by-13-inch baking dishes. Bring sugar, water, tequila, and Triple Sec to a boil in a small saucepan. Cook, stirring, until sugar dissolves, about 1 minute. Let cool slightly. Pour syrup over watermelon wedges, and refrigerate for at least 45 minutes.
- Remove watermelon from syrup, and arrange on a platter. Squeeze limes over melon, and season with salt.
BOOZY MELON THREE WAYS
For the ultimate easy, boozy summer dessert, pair different melons with different liquors and top with fresh herbs. We like watermelon with tequila and mint, honeydew with gin and tarragon, and cantaloupe with vodka and basil. Sprinkle each with lime juice and flaky sea salt. Make one or make all three!
Provided by Riley Wofford
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Time 35m
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Tequila-Soaked Watermelon: Place sugar, tequila, orange liqueur, and 1/2 cup water in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Let cool slightly. Arrange watermelon in a single layer in a 9-by-13-inch baking dish. Pour syrup over fruit. Cover and refrigerate at least 6 hours and up to 1 day. Serve with mint and a drizzle of syrup; sprinkle with flaky salt and squeeze with lime juice.
- Gin-Soaked Honeydew: Place sugar, gin, orange liqueur, and 1/2 cup water in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Let cool slightly. Arrange honeydew in a single layer in a 9-by-13-inch baking dish. Pour syrup over fruit. Cover and refrigerate at least 6 hours and up to 1 day. Serve with tarragon and a drizzle of syrup; sprinkle with flaky salt and squeeze with lime juice.
- Vodka-Soaked Cantaloupe: Place sugar, vodka, orange liqueur, and 1/2 cup water in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Let cool slightly. Arrange cantaloupe in a single layer in a 9-by-13-inch baking dish. Pour syrup over fruit. Cover and refrigerate at least 6 hours and up to 1 day. Serve with basil and a drizzle of syrup; sprinkle with flaky salt and squeeze with lime juice.
TIPSY FRUIT
While this fruit salad won't get you tipsy, it is so delicious you might not stop eating it! Variety of fruit in a light margarita-inspired dressing. Will keep chilled for a couple of days. Mango or jicama can be added if you don't feel stuck to the original recipe.
Provided by beccwarnacutt
Categories Salad Fruit Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Mix watermelon, pineapple, and strawberries in a serving bowl.
- Whisk tequila, agave nectar, lime zest, and lime juice together in a bowl; pour dressing over fruit. Toss to coat.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 26.3 g, Fat 0.3 g, Fiber 3.1 g, Protein 1.1 g, Sodium 2.2 mg, Sugar 19.6 g
TEQUILA AND LIME BAKED PINEAPPLE
Categories Tequila Dessert Bake Low Fat Quick & Easy Lime Pineapple Summer Vegan Gourmet Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Stir together tequila, lime juice, and sugar until sugar is dissolved.
- Peel pineapple with a large sharp knife, keeping crown of leaves attached. Trim bottom.
- Remove eyes from pineapple in spiral channels with a sharp paring knife: Cut along each side of diagonal row of eyes that spirals down pineapple, forming a V-shaped channel. Cut out channel and eyes and repeat procedure with remaining rows of eyes.
- Preheat oven to 425°F.
- Lay pineapple on its side, then, beginning at base and moving upward, carefully cut pineapple lengthwise in half through leaves, keeping leaves attached. Cut out core from each half and pull out some of long innermost leaves so no leaves are longer than about 7 inches.
- Arrange pineapple halves, flat sides down, in a glass or ceramic 13- by 9-inch baking dish, then pierce all over and all the way through with a skewer.
- Stir tequila mixture and spoon over pineapple. Lay a sheet of wax paper over pineapple and bake in middle of oven, basting with juices every 10 minutes, until pineapple is tender and slightly caramelized, about 50 minutes. Halve pineapple halves lengthwise and serve with any juices remaining in baking dish.
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