How to make Tropical Fruit Fizz -

Fresh papaya and pineapple chunks, blended with ginger, tropical juice and soda.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tropical juice (ट्रॉपिकल जूस),

Cuisine : Fusion

Course : Beverages

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Tropical Fruit Fizz

Tropical Fruit Fizz Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 16-20 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Tropical Fruit Fizz Recipe

  • Tropical juice packaged 2 1/2 cups

  • Papaya cubed ripe 1 cup

  • Fresh pineapple cubed 1 cup

  • Ginger chopped 2 inch piece

  • Bottled soda 1/2 litre

Method

Step 1

Place papaya, pineapple and ginger in a blender. Add one cup of tropical juice. Blend till smooth and pass through a sieve. Mix the fruit puree with the remaining tropical juice. Chill thoroughly. Chill soda thoroughly.

Step 2

To serve, divide chilled juice into four portions and pour each into a tall glass. Top with chilled soda and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.