Escamocha Camacho

         Yield: 4 servings

1 Banana; sliced 6 Strawberries 1 Thick slice fresh pineapple; -cut in chunks 1/2 c Cantaloupe; cut in chunks 1/2 c Seedless watermelon; cut in -chunks 1/2 Green pear; seeded and -sliced 1/2 Firm apple; seeded and -sliced 1/2 c Mexican papaya; seeded and -sliced 1/2 Mango; sliced 2 Kiwi fruits; peeled and -sliced 1 Orange; juice of 1 c Sweetened condensed milk 1 c Loose oat granola 1 c Shredded coconut 1/2 c Slivered almonds Makes 4 escamochas Place banana, strawberries, pineapple, cantaloupe, watermelon, pear, apple, papaya, mango and kiwi on a cutting board. Chop to 1/4-inch dice, being careful not to smash fruit, or pulse in food processor until diced, but not liquid. Transfer chopped fruit to a medium bowl and squeeze orange juice over fruit, gently mixing. Divide fruit mixture into 4 equal portions. Take tall serving glasses (about 12 ounces) and drizzle inside of each with 1 tablespoon or so of condensed milk. Sprinkle as much granola as needed over milk, so it sticks to sides of glass. Fill each glass with 2/3-portion of fruit mixture. Sprinkle on a thin layer of coconut, granola and about 1 tablespoon of condensed milk. Fill glass with remaining third of fruit; top off with a tablespoon of slivered almonds, another layer of coconut, to taste, and another tablespoon of condensed milk. Repeat for the other three glasses and serve immediately. Published in San Diego Union-Tribune, 19-Aug-1998. Recipe by: Alfonso Camacho, owner Fruitlandia, San Diego Converted by MM_Buster v2.0l.