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Tizana
Tizana: tiny cubes of tropical fruit steeped in orange juice and grenadine, sipped and spooned from a tall glass
On Sunday afternoons in Caracas, juice stands along the boulevards of Sabana Grande and the Plaza Altamira, and street carts outside beaches and parks, sell tizana in tall plastic cups with a straw and a long spoon. It is half drink, half fruit salad: papaya, pineapple, melon, watermelon, apple, mango and banana cut into tiny dice and soaked in orange juice tinted ruby with grenadine. At home it is made by the jug for birthday parties and hot holidays. It tastes juicy, sweet and bright, and every sip brings a different fruit up the straw. The common mistake is adding the banana and apple with everything else an hour early: they turn brown and mushy and cloud the juice. Cut them last and stir them in just before serving. The tizana is ready when the fruit has soaked for about 30 minutes in the fridge, the juice has turned a clear coral-pink and the pieces are cold right through. Make the dice no bigger than 1 cm so they pass up a wide straw. Grenadine here means pomegranate syrup; a red fruit syrup works too. Chef's tip: squeeze a little lime over the cut apple and banana to keep them pale and add a tang that lifts the whole jug.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the fruit
- 7 oz ripe papayapeeled and seeded
- 7 oz fresh pineapplepeeled and cored
- 7 oz cantaloupe melonpeeled; any sweet melon works
- 7 oz watermelonseeds removed
- 1 bananajust ripe
- 1 tbsp lime juice
For the juice
- 4 ¼ cups freshly squeezed orange juice
- 2 tbsp white sugar (optional)only if the fruit is tart
To serve
- 10 ½ oz crushed ice (optional)
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Method
0/5 doneStep 1: Cut 7 oz ripe papaya, 7 oz fresh pineapple, 7 oz cantaloupe melon and 7 oz watermelon into 1 cm dice and put them in a large jug or bowl.
10 minStep 2: Peel 1 ripe mango and cut the flesh from the stone into 1 cm dice; add it to the jug.
4 minStep 3: Pour over 4 ¼ cups freshly squeezed orange juice and 4 tbsp grenadine (pomegranate syrup), add 2 tbsp white sugar if using, stir and chill for 30 minutes, until the juice is coral-pink and the fruit is cold.
2 minStep 4: Just before serving, dice 1 red apple (skin on) and 1 banana, toss them with 1 tbsp lime juice and stir them into the jug.
5 minStep 5: Half-fill tall glasses with 10 ½ oz crushed ice, ladle in plenty of fruit with the juice and serve with wide straws and long spoons.
2 min
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 2 g
- Carbs
- 41 g
- Fat
- 1 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tizana take?
- About 25 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ripe mango?
- Tinned mango pulp, same weight.
- What can I use instead of red apple?
- Pears, same amount.
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