Three-quarters cup of strawberries, halved
One-quarter cup of clear rum
Half cup of mint leaves
One cup of freshly squeezed tangerine juice
One tablespoon of cornstarch (maisena)
One medium-sized tangerine, separated into gomos and seeds, plus 2 bananas-prata, sliced into rings, and 2 kiwis, cut in half lengthwise and then into wedges, and 2 slices of pineapple, cut into 8 triangles each
Three-quarters cup of strawberries, halved
One-quarter cup of clear rum
Half cup of mint leaves
One cup of freshly squeezed tangerine juice
One tablespoon of cornstarch (maisena)
One medium-sized tangerine, separated into gomos and seeds, plus 2 bananas-prata, sliced into rings, and 2 kiwis, cut in half lengthwise and then into wedges, and 2 slices of pineapple, cut into 8 triangles each
Gather eight skewers made of wood or bamboo, alternating fruit pieces
Arrange them side by side in a medium-sized baking dish
Mix the tangerine juice with the rum and brush the skewers
Cover with a proper lid or plastic wrap, leaving a small gap, and microwave at maximum power for 2 minutes or until the fruits are slightly tender
Reserve the sauce that will form and place the skewers in another baking dish
Refrigerate them
In a smaller bowl, combine the reserved sauce with the cornstarch and whisk well
Microwave without covering, at high power for 4 minutes or until it thickens slightly
Whisk every minute
Let it cool down
Add the mint leaves and refrigerate for at least an hour
Arrange one skewer per plate, brush with sauce, and serve.
