Four fresh fruits bring a sunny taste of the tropics to your table. If you want to make this a virgin drink, simply omit the rum and add an extra cup of tangerine juice.
Cooks' note:
Batido can be made 1 day ahead and chilled, covered.
Recipe information
Total Time
1 1/4 hr (includes chilling)
Yield
Makes about 12 cups
Ingredients
2 (4-pound) pineapples (preferably labeled "extra sweet"), trimmed, peeled, quartered lengthwise, cored, and cut into 1/2-inch pieces (about 10 cups)
1 medium banana, sliced
3 cups tangerine juice
1/4 cup fresh lime juice
1 cup white rum
Preparation
Working in 3 batches, purée pineapples, banana, and juices in a blender until very smooth. Transfer as puréed to a large pitcher. (If pineapple is particularly fibrous, pour through a medium-mesh sieve, pressing hard on and then discarding solids.) Stir in rum. Chill, covered, until cold, about 1 hour. Stir again (or blend for a frothier texture) just before serving.
