Steps
- Set aside 4 cups of finely chopped pineapple and 3840ml of water. Blend three-quarters of the pineapple with 480ml of the water and 1 cup of packed brown sugar for 1-2 minutes.
- Pour into a large pitcher. Add 2 cups of finely chopped fresh mamey, 400g of frozen whole jocotes, pitted and finely chopped, and 225g of marañón, tops removed and finely chopped.
- Add 1 medium cored finely chopped Pink Lady apple, 1 large peeled pitted finely chopped ripe mango, the remaining pineapple, and the remaining water.
- Stir in 3 thinly sliced romaine lettuce leaves. Refrigerate for 10 minutes. Spoon fruit into glasses, top with the liquid, and garnish with watercress.