

> My club is having a Hawaiian party in a couple weeks. I want to bring
> something like fresh fruit on skewers that have been soaked in rum or
> something then stick them pinapple halves so people can pluck a
> skewer out as they want. Can you just soak the fruit in rum or is
> there some special way to do it? How long would you soak it for? Geez
> me and my brilliant ideas...hehe.
Only had limited experience doing this but here are my impressions:
1. If it's a party, go for taste, not buzz. You can do 151 rum, 100 proof
vodka, or even grain alcohol, but it really doesn't taste good and frankly,
can damage some less serious drinkers.
2. Spiced rums work the best for me - Morgan's is the obvious choice. Nice
quality rums like Appleton's and Mt. Gay work well too. Myer's tastes great,
but leaves the fruit looking icky.
3. If you want, you can experiment with different flavors - strawberry
liqueur, chambord, midori and amaretto do well, but depending on the fruit,
can be ugly.
4. Soaking overnight leaves the fruit really, really mushy. Tasty, but mushy.
Probably wouldn't work on the skewer thing.
5. Soak the different fruits in different containers. Even if you just lump
together in the same liquor for a few hours, they all sort of start to taste
the same. Marischino cherry juice just gets all over everything.
6. I am afraid the skewer thing might be difficult. Firmer melon might work
but I have this image of the pineapples, grapes and cherries staying on the
skewer and booze-waterlogged watermelon falling all over the floor. (btw -
prime melon season is in August - the prices are cut to almost nothing for
exotics like mushmelon, casaba, santa claus and other melons)
7. Good luck. Most of my experience is from (a) college days where we just
dumped a bottle of czar joe vodka into a watermelon and ate the stuff outside,
and (b) doing the carved watermelon kitsch and just filling it with fruit
salad and rum.
Just as a last thought, lightly rum-soaked pineapple is great grilled as a
garnish for steaks and kabobs.
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