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.
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.
Seriously. If this doesn’t make you want to grab a spoon… I don’t know what will!
Makes more than a gallon
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
First, wash, peel, and chop the fruit. Add it to a large punch bowl.
Splash on the orange juice… preferably high quality. Pulp is a plus.
Add a touch of grenadine… which will give the tizana a pinkish hue.
Stir to combine and ladle into glasses.
Sit back, relaxed.
Welcome to Venezuela!
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.