Name: Fruit Cake
Prep time: 65 min
Cook time: 5 min
Yield: 12
Cuisine: Mexicana
Ingredients: 2 cups hibiscus flower, cooked, for the chamoy; 1 cup mango, for the chamoy; 2 tablespoons lime juice, for the chamoy; chile powder, for the chamoy; 1 1/2 cups strawberries, in medium cubes; 1 1/2 cups green apple, in medium cubes; 1 1/2 cups cucumber, in medium cubes; 1 1/2 cups cucumber, peeled and in medium cubes; 1 1/2 cups green grapes, in halves; 1 cup Skwinkles® Chunks; cucumber, in crescent shapes, for decoration; strawberries, in cubes, for decoration; Skwinkles® Chunks, for decoration

Preparation

5 mins

Low

For the chamoy: Blend the hibiscus flower, mango, lime juice, and chili powder until you achieve a slightly thick consistency, but if necessary, add a little water. Place the chamoy in a pot, cook for 5 minutes or until it thickens, remove from heat and let cool for 15 minutes. In a bowl, mix the strawberries, apple, cucumber, grapes, and Skwinkles® Chunks until well combined. Pour in the chamoy and stir until all ingredients are coated with chamoy.