Caribbean Breeze Brisas del Caribe

• 1 (2 1/2-pound) pineapple, peeled
• 1 small (about 7 3/4-pound) seedless watermelon, cut into quarters, rind removed, flesh cut into 1-inch cubes (about 16 cups)
• 1/2 honeydew melon (about 2 1/2-pounds), peeled, seeded and cut into 1-inch cubes (about 4 cups)
• 6 cups hulled and quartered strawberries
• 1 lime, juiced

1. On a cutting board, cut the tops off the pineapples and discard.
2. Cut a thin slice off the bottom of the pineapple so it will stand steadily on the cutting board.
3. With a large knife, cut off the rind from the pineapples with as little pineapple attached as possible.
4. Cut the pineapple in quarters lengthwise, then into 1-inch cubes.
5. Pass the pineapple and melon chunks through a juicer into a large measuring cup.
6. Pass the juice through a fine strainer to remove any froth.
7. Stir in the lime juice.
8. Chill thoroughly before serving.
9. The juice will keep 1 or 2 days in the refrigerator.
10. Tip: Most supermarkets now sell pineapple and melon that have been peeled and cut into cubes.

pineapple, watermelon, honeydew, strawberries, lime

Taken from www.foodnetwork.com/recipes/daisy-martinez/caribbean-breeze-brisas-del-caribe-recipe.html (may not work)