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.