Rum Pot with Exotic Fruits

Quarter pineapple, peel, remove hard inner part, cut into bite-sized pieces. Peel the mangos, remove the flesh from the core and cut into small pieces. Peel kiwis, cut into quarters or sixths. Cut oranges with peel into bite-sized pieces. Cut lemons with peel into bite-sized pieces.

Mix all the fruit nicely and fill into large preserving jars (at least 1, 5 l). Add sugar (half the weight of the fruit) and finally fill up to the brim with 54% rum. Close the lid properly with rubber ring and clamp (we don’t want some of the good rum to evaporate!). The whole should be left alone for about 2 months (usually in a cool dark place). To test it, it is best to taste the lemon peel: when it is no longer bitter and almost resembles candied lemon peel, it is ready.

Notes:

– Limes are certainly interesting for the optics, but there are problems with the peel (too hard, unsprayed).

Ultimately, all exotic fruits are suitable, which you also like to eat raw and from which you assume that they do not become mushy or disintegrate.

Use only cherries (from a dealer you trust, i.e.

without meat allowance), a little less sugar, but also with rum and seal in a preserving jar :-))

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