Recipe: Venezuelan Fruit Punch | Tizana

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Crack open just about any Venezuelan fridge and you just might find a pitcher of tizana. Tizana is as much a drink as it is a fruit salad. The fruity concoction keeps for nearly a week, which makes it perfect for impromptu scooping.

Though perhaps not traditional, I’m guilty of digging into the pitcher at breakfast time, dessert time, and, of course, at midnight.

I can see how having tizana in the fridge would be a great way to get my daily allotment of fruit, especially when in a hurry.

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So how is it made? For starters, you’ll need about… an entire orchard. Chopped. The kinds of fruit varies, but most recipes seemed to include one or more kinds of melon, pineapple, grapes, bananas, and apples. More exotic fruit like papaya, passion fruit, persimmons, guava, and mango appear once in a while, too.

The whole mixture is thinned with good ol’ fashioned OJ and a splash of grenadine. Some people like to add club soda or regular soda to the mix, too.

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Seriously. If this doesn’t make you want to grab a spoon… I don’t know what will!

 

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Makes more than a gallon

Ingredients

3 cups pineapple pieces
3 cups diced watermelon
2 cups diced cantaloupe
2 dozen grapes, halved
2 bananas, sliced
1 large apple, diced
5-6 cups OJ
1/2 cup grenadine

Method:

First, wash, peel, and chop the fruit. Add it to a large punch bowl.

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Splash on the orange juice… preferably high quality. Pulp is a plus.

 

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Add a touch of grenadine… which will give the tizana a pinkish hue.

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Stir to combine and ladle into glasses.

Sit back, relaxed.

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Ahhhhh…

Welcome to Venezuela!

Sunset in Llanos, Venezuela. Photo by Anagoria.

Sunset in Llanos, Venezuela. Photo by Anagoria.

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Comments

  1. Sounds pretty much like my mother in law’s fruit salad: she adds orange juice to the salad instead of sugar and lemon juice. Except she uses freshly squeezed juice from oranges… which makes sense if you are making fruit salad, doesn’t it?

    • Sasha Martin says:

      Yes! If you have the patience, by all means use fresh squeezed! That makes the recipe even better. Times like these, I wish I had a juicer!

  2. aunty eileen says:

    This looks lovely and delicious and I love this kind of recipe of making once and having it readily available for days. Of course must consider ones own nutrition and diet needs and balance of sugar and carbs and which fruits might be best in such a recipe if consuming frequently.

    • Sasha Martin says:

      Also, seasonal versions of tizana could be fun to play around with. I was excited apples and watermelon were in it, for example, since both are in season here in Oklahoma.

      • aunty eileen says:

        Yes Sasha… I wonder how a few strawberries would hold up for a week in this recipe. I would like to put strawberries for the taste and also for turning the liquid pink? I actually like very much this combination of fruits that you used. And I was wondering when I would see a cantaloupe on this blog. Honeydew melon is nice also.

  3. Oh l like that Grenadine Mixture. I bet that gives this a kick. Definitely club soda is the way to go for this recipe in my opinion. Of course Venezuela has unfair advantage with real fresh fruit.

  4. Hey there girl…Please update PRESS – all those TV and other interviews prior to event at Philbrook Museum….

  5. elisa waller says:

    I wish I had this drink while waiting for my 4 hour delay flight from Tulsa to Houston to Newark. My fellow plane friends would have loved it..since all we could do was eat drink and get to know each other..yay! Delicious!!!!

Trackbacks

  1. [...] toast the 1,700 miles of coastline with a tizana [Recipe], a fruit punch made with tons of cut up fruit. Let’s cheer for the southeastern highlands [...]

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