Ingredients
2 medium beets
½ lb dry jamaica flowers
3 cups sugar, divided
15 guavas
4 apples
45 tejocotes
1 medium jicama
4 oranges
4 mandarin oranges
4 limas
1 lb unsalted peanuts, shelled roasted
Preparation
Peel beets put them in a pot, cover with 4 cups of water, and add 1 cup of sugar. Cook them over medium-high heat for 30 minutes or until they are soft.
In a big pot, cook the jamaica flowers with 4 liters of water and the remaining sugar. Cook over high heat and stir until the sugar is dissolved. Bring to boil and then lower the heat. Let it simmer for 10 minutes.
Allow both the beets and jamaica to cool down. Keep them overnight in the fridge.
The next morning, take the beets out of the water and chop them into small square pieces and put them in a big bowl. Reserve the juice.
Cut guavas in small pieces. Peel and cut in small pieces apples, tejocotes, and jicama.
Peel oranges, mandarin oranges and limas. Remove the membrane and divide each wedge in half and add to the salad bowl.
Strain the beet juice over the fruit and then carefully strain the jamaica water over the top of the fruits as well.
Add the peeled peanuts. Mix everything and let it rest for at least 8 hours before serving.
Serve and enjoy.
