Mexican Fruit Salad
1/2 cup granulated sugar
1/2 cup water
2 Frieda’s Cinnamon Sticks, broken
3 ripe Frieda’s Manzano Bananas, peeled and cut into ½-inch slices
1 tablespoon lime juice
2 Frieda’s Blood Oranges, or navel oranges, peeled
1 cup pineapple chunks
1 medium Hawaiian Papaya or Golden Sunrise Papaya, peeled, seeded and cut into 1-inch chunks
Combine the sugar, water and broken cinnamon sticks in a small heavy saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Reduce heat to low and simmer for 5 minutes. Cool in the refrigerator for about 15 to 20 minutes or until mixture is close to room temperature.
Combine the banana slices and lime juice in a large bowl and mix well. Cut the oranges into ¼-inch-thick slices, then cut the slices into halves. Add the oranges, pineapple and papaya to the bowl. Pour the sugar syrup over the fruit and toss gently.
Chill, covered, in the refrigerator for at least 30 minutes to 1 hour before serving to allow flavors to blend. You may leave cinnamon sticks in mixture if desired for garnish only (do not eat). Makes 4 servings.