Aloha Delight Salad

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Ingredients:

• 1 orange
• 3 firm ripe mangoes
• 3 bananas
• 8 ounces pineapple chunks or one small pineapple
• 1/4 cup unsweetened coconut shredded
• 1/4 cup walnuts chopped
• 1/2 cup dates pieces
• 3 tablespoons honey
• 1/3 cup lemon juice

Steps:

• Peel
• section
• and dice orange
• Peel
• pit
• and slice mangoes
• Peel bananas and slice into 1/4 rounds
• Drain pineapple
• saving the juice
• Put all the fruit in a large bowl
• Add coconut
• walnuts
• and date pieces
• With a fork
• whip honey
• lemon juice
• and 1/4 cup pineapple juice together in a bowl and drizzle over fruit

Apple, Avocado, and Hearts of Palm Salad

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Ingredients:

• 1 cup mayonnaise
• 1/4 cup ketchup
• 1 tablespoon sugar
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon paprika
• 1 pinch ground pepper
• 2 tablespoons fresh chives chopped
• 3 cups watercress chopped
• 2 granny smith apples peeledcoredand sliced thin
• 1 avocado peeled and chopped
• 1 cup sliced hearts of palm
• 1/2 cup chopped walnuts

Steps:

• In a small bowl whisk the mayonnaise ketchup sugar lemon juice paprika and pepper together; then stir in the chopped fresh chives
• Arrange 3 cups chopped watercress on 6 individual serving plates
• Evenly top each with the apples avocado hearts of palm and walnuts
• Evenly sprinkle dressing over salads and serve

Apricot and Nectarine Salsa

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Ingredients:

• 1 cup dice apricot
• 1 cup diced nectarine
• 1/2 cup diced red pepper
• 1 jalapeno minced
• 1 clove garlic minced
• 1 tablespoon plump raisins
• 1 1/2 ounces minced onions
• 3 tablespoons fresh cilantro or 3 tablespoons parsley chopped
• 1 teaspoon crushed coriander
• 1 teaspoon dried basil or 3 fresh basil leaves chopped
• 1 lime juice of
• 1/4 teaspoon salt
• 1/8 teaspoon cracked pepper

Steps:

• Mix all ingredients together and chill 1 hour

Basil, Lime and Pumpkin Seed Pesto

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Ingredients:

• 1 cup pumpkin seeds raw
• 1 cup basil packed
• 4 tablespoons lime juice
• 3 garlic cloves
• 2 tablespoons olive oil
• salt to taste
• pepper to taste

Steps:

• Lightly toast pumpkin seeds and grind unil they stick to the walls of the food processor Add the remaining ingredients Add more olive oil or lime juice to thin if necessary

Brandy Berry Fix

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Ingredients:

• 1 teaspoon sugar dissolved in water
• 2 ounces brandy
• 1/4 ounce strawberry liqueur Fragolino di Nemi
• 3/4 ounce fresh lemon juice not the bottled kind

Steps:

• Build fill glass with crushed ice
• Add sugar brandy strawberry liqueur amp; fresh lemon juice
• Pour into a hi-ball glass 9 oz
• Add lemon wedge strawberries

Cashew Milk Raw Foods

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Ingredients:

• 3/4 cup cashews raw
• 2 cups water
• 3 dates

Steps:

• Blend it all in the blender til it looks smooth
• Store in refridgerator Probably should consume within 4 days

Chai Tea Gift Mix

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Ingredients:

• 1/2 cup nonfat dry milk powder
• 1/2 cup powdered vanilla coffee creamer dry
• 3 tablespoons powdered sugar
• 1/4 cup unsweetened instant tea dry
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cloves

Steps:

• Mix all together and place in pretty airtight container and attach these instructions For each serving place 3 to 4 heaping teaspoons mix in a cup
• Fill with 8 ounces very hot water
• For creamier chai use half milk and half water

Chipotle Mayo

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Ingredients:

• 1/2 cup mayonnaise or light
• 1/2 cup sour cream or light
• 1/4 teaspoon dried oregano leaves to taste
• 2 chilies from a tin of Chipotle Chiles in Adobo Sauce

Steps:

• Remove 2 chiles from tin of chipotles in adobo sauce and finely chop; letting some adobo sauce cling to chiles is recommended
• In a bowl whisk together chiles with oregano mayo and sour cream
• Cover and refrigerate until chilled about 1 hour; this lets flavours blend

Copycat Trader Vic's Mai Tai

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Ingredients:

• 2 ounces of 17 year old j wray nephew rum
• 1 lime juice of
• 1/2 ounce holland dekuyper orange Curacao
• 1/4 ounce trader vic rock candy syrup
• 1/2 ounce french garier orgeat syrup

Steps:

• Pour all ingredients over shaved ice in a cocktail shaker
• Shake vigorously and pour into a collins glass
• Add a sprig of fresh mint

Craig Claiborne's Vinaigrette

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Ingredients:

• 2 teaspoons Dijon mustard
• salt to taste
• pepper to taste
• 1 tablespoon red wine vinegar
• 1/3 cup corn oil or 1/3 cup olive oil
• 1 tablespoon shallot chopped fine

Steps:

• In a bowl add mustard salt pepper and vinegar
• Stir well; to make smooth whisk while adding the oil slowly
• You want to get it thick like mayonnaise
• Add the shallots and mix well

Crunchy Chocolate Truffle Pie Vegan-Friendly

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Ingredients:

• 1 cup vegan semi-sweet chocolate chips
• 12 ounces firm silken tofu
• 1/2 cup pure maple syrup
• 1 cup creamy peanut butter
• 9 inches graham cracker pie crust
• 1/2 cup chopped chocolate-covered pretzels

Steps:

• Place chocolate chips in a microwave-safe bowl and microwave 30 seconds Stir and heat 30 seconds more Repeat stirring and heating until chocolate is just melted Set aside
• Combine tofu and maple syrup in food processor Blend 3 minutes or until smooth
• Add peanut butter and process until smooth
• Add melted chocolate and process until smooth
• Pour mixture into prepared pie crust smoothing top; refrigerate 20 minutes
• Sprinkle chopped pretzels on top and serve or refrigerate until ready to serve

Cucumber-Only Salad

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Ingredients:

• 1 cucumber
• 4 tablespoons fat-free Italian salad dressing

Steps:

• Peel cucumber and slice
• De-gut center of cucumber to take away seeds and mushy part
• Put cucumber slices in bowl and pour fat free italian dressing on top
• Best if chilled overnight
• but can be eaten right away

Curried Lentil Cabbage Salad

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Ingredients:

• 8 cups green cabbage chopped
• 4 cups lentils soaked for 8 hoursdrainedand sprouted
• 1 sweet onion chopped
• 1 yellow bell pepper
• 1 red bell pepper
• 8 cloves garlic
• 1/2 cup fresh lemon juice
• 3 tablespoons curry powder
• 1 1/4 cups cold pressed olive oil
• 3 teaspoons celtic sea salt

Steps:

• Mix cabbage lentils onion and peppers in a serving bowl
• Blend garlic lemon juice curry olive oil and salt for dressing
• Stir the dressing in with the chopped vegetables

Daifuku Cake

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Ingredients:

• 1 cup azuki beans
• 10 cups water
• 1/3 cup sugar
• 1 cup rice flour
• 1/4 cup sugar
• 1 1/4 cups water

Steps:

• For The Anko Filling
• Place 4 cups of water in a pan and add the azuki beans to the water
• Place on high heat and bring to a boil
• Remove from stove when mixture starts boiling and drain the water
• Place 6 cups of water in the pan with the azuki beans
• Place on low heat and simmer for about an hours until the azuki beans are softened
• Remove excess water and add sugar
• Stir on low heat for a few minutes just until it thickens
• Remove from heat and set aside
• For The Dough
• Place rice flour sugar and water in a pan
• Place on low heat and stir constantly until dough thickensPlace the dough on a floured surface and divide into 12 pieces
• Press the pieces into rounds
• Place a TBSP of anko in the center of each dough round and stretch the dough to enclose the anko
• Shape into a ball

Ensalata Campesina Chilean Country Salad

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Ingredients:

• 2 cups canned garbanzo beans drained and rinsed chickpeas
• 8 ounces cream cheese diced
• 2 onions thinly sliced
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 teaspoon salt or to taste
• 1/2 teaspoon ground coriander NOT cilantro
• lettuce for serving
• 3 hardboiled egg peeled and quartered for garnish

Steps:

• Combine beans cream cheese and onions in a bowl
• Mix oil lemon juice salt and coriander
• Pour over bean mixture
• Toss lightly and chill
• Serve on lettuce leaves and garnish with egg quarters

Freezer Espresso Mascarpone Cake

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Ingredients:

• 3 cups heavy cream divided
• 9 tablespoons sugar divided
• 1/2 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 9 ounces mascarpone cheese
• 1 9 ounce box chocolate wafers
• 1 tablespoon instant espresso powder
• nonstick cooking spray for pan
• chocolate for garnish
• plain espresso beans for garnish
• fresh mint sprig for garnish

Steps:

• Beat 2 cups heavy cream with 6 tbsp sugar with a mixer 4 minutes
• Reduce speed to medium and add mascarpone extracts mix until well blended
• Spray a 9-inch springform pan with cooking spray
• Layer 1 1/4 c mascarpone mix on bottom of pan
• Spread a layer of chocolate biscuits about 14 over
• Repeat layer of mascarpone and wafers finish with a layer of mascarpone
• Cover with foil and freeze for 1 hour
• Transfer to refrigerator and chill for 8 hrs or overnight
• Pulse remaining wafers in a processor until finely ground
• Beat remaining 1 cup cream with espresso powder and 3 tbsp sugar until whipped to stiff peaks 3 minutes or so
• Remove foil and pan from cake
• Frost all over with espresso cream
• Sprinkle edges with wafer crumbs
• Serve cold
• Garnish with mint leaves and espresso beans optional

Fresh Pineapple Fruit Salad

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Ingredients:

• 1 whole pineapple
• 1 papaya peeled seeded and cut in chunks
• 1/4 lb seedless grapes
• 1 apple peeled cored and cut into chunks
• 1/4 cup pecans
• 1 banana sliced
• 1/4 cup lime juice
• 1 lime quartered as garnish

Steps:

• Cut pineapple lengthwise into quarters
• Cut away and discard core
• Remove pineapple flesh by carefully cutting between it and the outer skin of pineapple to use the shell for a salad bowl
• Cut pineapple into chunks and combine with remaining ingredients except lime wedges in a bowl
• Gently toss and chill if desired
• Serve fruit salad in a pineapple shell topped with lime garnish

Fruity Smoothie

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Ingredients:

• 1 cup frozen fruit slightly thawed
• 1/4 cup Greek yogurt
• 1/4 cup orange juice
• 3 berries

Steps:

• Combine all ingredients in blender and puree until smooth
• Pour into glass and garnish with straw and berries optional

Greek-Style Chickpea Salad

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Ingredients:

• 2 15 1/2 ounce cans chickpeas drained and rinsed
• 1/2 small red onion minced
• 3/4 cup cucumber peeled and chopped about 1/2 large cucumber
• 1/4 cup fresh mint leaves minced
• 2 ounces feta cheese crumbled about 1/2 cup
• 1 tablespoon fresh parsley minced
• 3 tablespoons lemon juice
• 2 tablespoons kalamata olives pitted and minced
• 1 tablespoon Dijon mustard use any variation
• 1 tablespoon olive oil
• 1 garlic clove minced
• salt and pepper to taste

Steps:

• In a large bowl toss together chickpeas onion cucumber mint feta and parsley
• In a small bowl whisk together lemon juice olives mustard oil and garlic
• Pour dressing into the large bowl with chickpeas and vegetables until combined
• Season with salt and pepper to taste

Green Salad With Spinach, Artichokes and Avocado

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Ingredients:

• 1 head boston lettuce
• 1/4 lb baby spinach leaves
• 1 large avocado halved pitted peeled thinly sliced
• 1 14 ounce can artichokes drained
• 1/3 cup olive oil
• 2 tablespoons lemon juice
• 1 small garlic clove finely chopped
• salt
• fresh ground black pepper
• 1/4 teaspoon dried oregano
• 2 tablespoons parsley finely chopped

Steps:

• Wash and dry all the greens and place in a bowl
• Combine all dressing ingredients in a bowl that will fit the avocado slices and artichokes and mix with a whisk to emulsify
• Toss the avocado and artichoke hearts in the dressing to coat adjust seasoning if needed and leave to marinate for about 30 minutes
• To serve add the avocado artichokes and dressing to the lettuce and spinach leaves and lightly toss
• Serve at once

Guacamole

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Ingredients:

• 1 large very ripe avocado
• 1 tablespoon fresh lemon juice
• 2 tablespoons scallions minced
• 2 tablespoons fresh coriander leaves chopped
• salt
• pepper

Steps:

• Halve pit and peel the avocado reserving the pit
• In a ceramic or glass bowl with a fork mash the avocado with the lemon juice
• Stir in scallion coriander salt and pepper
• Add the reserved pit
• Chill the guacamole covered for 1 hour
• Serve with salso sour creamamp; chips
• Add to your favorite mexican dish

Herb Salt

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Ingredients:

• 1/2 teaspoon basil
• 1/4 teaspoon thyme
• 1/4 teaspoon dill weed
• 1/4 teaspoon celery seed
• 1/4 teaspoon salt
• 1/4 teaspoon dried parsley

Steps:

• Combine all ingredients and grind with a mortar and pestle
• Store in a small herb jar

Ice Cream Crumble

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Ingredients:

• 8 Oreo cookies crumbled not crushed
• 1/4 cup chocolate chips
• 1/2 cup blanched almond rough chop
• 1 cup whipping cream very cold
• 1 teaspoon Amaretto or rum extract
• 1/4 cup fresh orange juice
• 1 quart rum-raisin ice cream softened
• 2 tablespoons blanched almonds finely grated

Steps:

• Lightly toast almonds and allow to cool
• Place crumbled cookies into bowl along with chips and almonds Toss with 3 tbls orange juice Reserve rest of juice
• Whip cream using very cold bowl and beaters to soft peaks Add Amaretto and rest of orange juice and beat just until firm peaks start to form
• Scrape all the cream over the cookies and set aside Put ice cream in the same bowl cream was in and beat by hand until soft
• Fold in cookies and cream Place in serving dish or individual cups and dust with grated almonds Freeze and serve

Layered Ice Cream Candy Cake

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Ingredients:

• 24 ice cream sandwiches
• 8 ounces Cool Whip
• 1 11 3/4 ounce chocolate syrup
• 1 11 3/4 ounce butterscotch syrup or 1 11 3/4 ounce caramel syrup
• 4 Snickers candy bars or your favorite candy bar
• 1/2 cup peanuts

Steps:

• Layer 12 ice cream sandwiches in a 9x13 pan
• Spread half of the Cool Whip on top then 1/2 of the caramel and chocolate toppings and sprinkle with half of the candy and half of the peanuts
• Repeat then freeze

Leaf Salad

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Ingredients:

• 3 cups iceberg lettuce
• 2 cups green cabbage
• 2 cups red cabbage
• 2 cups spinach
• 1 cup mayonnaise or 1 cup Miracle Whip
• 1/2 cup honey
• 1/4 teaspoon fresh pepper
• 1/4 teaspoon salt I use sea salt
• i use a small can of drained mandarin oranges to the dressing also great are using nuts such as almonds real or walnuts we also like bacon bits real

Steps:

• Wash and tear up lettuce into bite size and put in large bowl
• Wash and chop into bite size both red and green cabbage and add to lettuce
• Wash and tear spinach into bite size chunks and add to lettuce cabbage mixture
• Toss and refrigerate until ready to serve
• Dressing
• Mix in a bowl mayo and honey
• Add salt and pepper
• When ready add dressing to salad and serve

Mango Strawberry Snow Cones

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Ingredients:

• 2 mangoes peeled and chopped
• 1 pint strawberry hulled and sliced
• 1 lime juice of plus
• lime wedge for garnish
• 8 cups ice
• mint leaf for garnish

Steps:

• Put the mangoes and strawberries into a blender or food processor Squeeze in the lime juice and puree
• Crush ice in a food processor or blender until it is very fine
• like snow Pile the crushed ice into dessert dishes; pour the fruit puree over until you cant see any more white
• Alternatively
• you can just blend everything up at the same time
• Garnish with lime wedges and mint; serve immediately

Moroccan Shallot Relish

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Ingredients:

• 1/2 cup finely chopped shallot
• 1/2 cup finely chopped flat leaf parsley
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice to taste
• 1/2 teaspoon salt to taste
• 1/2 teaspoon pepper to taste

Steps:

• Combine all ingredients except salt and pepper in a bowl and toss to mix
• Add salt and pepper and toss again
• Best served within 2 hours of being made

No Fat Carrot Raisin Salad

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Ingredients:

• 1/2 cup nonfat yogurt
• 1 1/2 tablespoons honey
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon
• 2 cups carrots shredded
• 1/2 cup raisins
• 1/4 cup crushed pineapple drained

Steps:

• Combine yogurt honey cinnamon and lemon juice to make dressing
• Add the rest of the ingredients
• Chill at least 15 minutes

Oat Milk

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Ingredients:

• 2 cups oatmeal cooked
• 4 cups water
• 1 banana ripe
• 1 teaspoon vanilla
• 1 pinch salt optional
• artificial sweetener if desired

Steps:

• 1 Place all ingredients in blender and process until smooth about 2-3 minutes
• 2 Chill and shake before using

Pate Reinagel Vegetarian Spread

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Ingredients:

• 4 ounces reduced-fat goat cheese unripened
• 2 ounces black mission figs finely chopped about 6
• 1 tablespoon argan oil
• 2 teaspoons mild honey
• 3/4 teaspoon black pepper coarsely cracked

Steps:

• Combine all ingredients mix until well combined and fluffy Chill Serve with apple slices crackers or flat-bread or Belgian endive leaves Makes about 3/4 cup

Pom Julep

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Ingredients:

• 4 mint leaves
• 1 mint sprig to garnish
• 1 tablespoon honey syrup
• 2 tablespoons 100% pomegranate juice
• 3 tablespoons grapefruit juice
• ice cube

Steps:

• honeysyrup-mix 2 parts honey with 1 part hot water stir to dissolve and cool
• Bruise 4 mint leaves with honey syrup in a bar mixing glass
• Add pomegranate juice grapefruit juice and ice and shake; strain into a chilled cocktail glass or over more ice
• Garnish with mint sprig

Sheila Luskins Summer Succotash Salad

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Ingredients:

• 3 cups cooked baby lima beans
• 3 cups fresh corn kernels blanched
• 1 cup diced peeled and seeded cucumber
• 2 ripe plum tomatoes seeded and dce
• 1/4 cup finely chopped red onion
• 1 scallion with 3-inch of green thinly sliced
• 2 tablespoons cider vinegar
• 1/2 teaspoon Dijon mustard
• 1 garlic clove minced
• 1/2 teaspoon sugar
• 1/8 teaspoon curry powder
• salt to taste
• fresh ground black pepper to taste
• crushed red pepper flakes to taste
• 3 tablespoons olive oil
• 2 tablespoons chopped cilantro

Steps:

• Combine lima beans corn cucumber tomatoes onions and scallions in bowl
• In a separate bowl whisk the vinegar mustard garlic sugar amp; curry powder together
• Season to taste with salt amp; pepper amp; red pepper flakes if using
• Slowly drizzle in the oil whisking constantly
• Pour over the vegetables and toss well with a rubber spatula
• Refrigerate until ready to serve
• Shortly before using toss with cilantro
• Taste and adjust seasoning
• Serve cold

Simple, but wonderful avocado dip

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Ingredients:

• 3 ripe avocados
• 16 ounces sour cream
• hot pepper sauce
• garlic
• cayenne pepper
• salt

Steps:

• Take the avocados and get rid of the skin and the seed
• Mash them up
• you can do it using a simple potato masher or even a fork
• Add garlic and mix well
• Stir in about half of the sour cream
• Add spices and hot sauce and stir well
• Let sit for 5-10 minutes
• Leting it sit lets the hot sauce and garlic to go to work
• Add as much sour cream as you want
• The more you add the more heat you will take away
• Enjoy with veggies or chips

Tamarind Chutney

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Ingredients:

• 2 tablespoons tamarind paste
• 5 tablespoons water
• 1 teaspoon chili powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 teaspoon sugar
• cilantro chopped to garnish

Steps:

• Whisk all of the ingredients together and garnish with as much or as little cilantro as you like
• Cover and refrigerate until ready to serve
• This keep well in the fridge
• Enjoy

Tangy Bang'n Mango Salsa

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Ingredients:

• 1 mango peeled with pitt removed chopped
• 4 roma tomatoes chopped
• 1 jalapeno pepper with or without seeds membrane
• 1/2 red onion chopped
• 1/2 cup spinach leaves chopped
• 1/4 cup cilantro minced feel free to cut down I just love cilantro
• 1 -4 garlic clove minced
• 2 teaspoons lemon juice
• 2 teaspoons vinegar
• salt

Steps:

• Add ingredients together and mix Let sit in the refrigerator for at least an hour before serving
• For an eaiser version I put the onion spinach jalapeno cilantro and garlic in the food processor and buzz a few times instead of hand chopping but alway hand chop the tomato and mango since they are the stars

The Best Tortillas You Will Ever Have

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Ingredients:

• 4 tablespoons peanut butter
• 4 tablespoons honey
• 4 flour tortillas
• 4 bananas
• 100 g chocolate chips

Steps:

• Spread 1 tbsp peanut butter over 1 wrap
• Add chopped banana all over the place
• Sprinkle with 1 tbsp honey
• Sprinkle with a handful of chocolate chips
• Roll it up
• Place toothpicks in to keep in place
• Cut up if desired
• Best made just before eating but can sprinkle lemon or lime over if you need to keep

The Mint Divine a Mocktail

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Ingredients:

• 4 mint leaves
• 1/4 ounce lime cordial
• ice cube
• soda water

Steps:

• Tear mint leavesamp; place in a highball glass
• Add lime cordial stir to mixamp; add ice cubes
• Top with soda wateramp; garnish with a lime wheel

Tiger Candy

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Ingredients:

• 1/2 cup peanut butter
• 1/4 cup instant milk
• 1 tablespoon honey
• shredded coconut or chopped nuts

Steps:

• Mix the peanut butter dry milk and honey together
• Roll it into small balls It is it too dry to roll add a little more honey up to 2 tablespoons
• Roll the balls in the shredded coconut or chopped nuts

Troppo Ice Blocks

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Ingredients:

• pineapple
• banana
• jackfruit
• soursop
• mango
• rambutans
• lychee
• pommelo
• star fruit
• passion fruit
• guava
• papaya
• oranges or orange juice

Steps:

• Peel and core the fruits over a bowl to catch the juice
• Cut the fruit into bite-size pieces and place in the bowl
• Stir the fruit together and spoon the mixture into plastic cups until 2/3 full
• Squeeze enough oranges for the juice to cover the fruit
• Insert a wooden stick into the centre
• Freeze overnight in the freezer

Very Raspberry Frappes

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Ingredients:

• 1 1/2 cups frozen raspberries or 1 1/2 cups fresh raspberries
• 3 tablespoons raspberry liqueur framboise or 3 tablespoons milk
• 1 tablespoon seedless raspberry jam
• 2 cups other berry gelato or 2 cups ice cream
• 1/4 cup milk
• 1/3 cup crushed shortbread cookies or 1/3 cup chopped chocolate wafer cookie
• shortbread cookies or chocolate wafer cookie

Steps:

• Thaw raspberries if frozen; place 1 cup berries in blender or food processor
• Cover and blend or process until smooth; press pured berries through fine-mesh sieve into bowl Discard seeds
• Add liqueur and jam to pureed berries; whisk until smooth
• FOR FRAPPE
• iin blender or processor combine berry mixture gelato and milk
• Cover and blend or process just until combined stopping blender to scrape down sides as needed
• Stir in chopped chocolate or crushed cookies
• Divide remaining berries and frapp between two chilled glasses
• Top with chocolate or cookies
• Serve with long-handled spoons

Watermelon Cosmicpolitan

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Ingredients:

• 4 pieces watermelon cubes 1 inch by 1 inch
• 4 cups ice
• 1/4 cup premium vodka
• 3 tablespoons premium vodka
• 1/4 cup Cointreau liqueur
• 3 tablespoons Cointreau liqueur
• 1/4 cup grenadine
• 4 cups watermelon pureed
• 4 skewers
• 4 pieces watermelon small cubes
• 4 small pineapple chunks
• 4 small strawberries or 4 small raspberries

Steps:

• Place the frozen watermelon cube in the bottom of a chilled martini glass
• Place the ice vodka Cointreau grenadine and watermelon puree in a shaker and shake for 30 seconds
• Strain into the glass and garnish with a skewer of watermelon pineapple and strawberry