Drinks and Desserts from SOUTH AMERICA?

Question

What are some popular non-alcoholic beverages from south american countries, and what are some really good desserts? also what kind of fruit and fruit dishes are common there? thanks

Answer 1

I had something called "chia fresca" at a festival a few weeks ago. it was really good. Chia seeds are supposed to be really healthy so it was really interesting to see how people actually use them.

It's basically lemonaide/tamrind drink with chia seeds floatig in it.

To 1 glass of commercial lemonade, add a teaspoon of chia seed. Shake or stir to separate the seeds. Let sit 10 minutes until the seeds swell.

It looks kinda like frog eggs though, lol.

Answer 2

http://laylita.com/recipes/category/all/...

QUAKER

Ingredients:

The skins and core of 1 pineapple, organic if possible and well washed

½ to ¾ lb of panela or brown sugar, whole or in chunks – more or less to taste

Assorted spices: cinnamon sticks, all spice peppers, cloves, anise, etc

10-12 cups of water

Preparation:

Combine all of the ingredients in large saucepan or pot

Bring to a boil and simmer partially covered for at about an hour, stirring occasionally.

Let cool down, unless you are drinking it warm or hot, you can drink it immediately or let it rest refrigerated to allow the spices and pineapple flavor to concentrate.

            HONEYDEW MELON BELLINI

Ingredients:

5 cups of diced honeydew melon, about ½ of a large melon

2 tbs lime juice

Sugar to taste based on the sweetness of the melon

1 bottle of chilled prosecco, champagne, cava or other sparkling wine

Ingredients:

5 cups of diced honeydew melon, about ½ of a large melon

2 tbs lime juice

Sugar to taste based on the sweetness of the melon

1 bottle of chilled prosecco, champagne, cava or other sparkling wine

Preparation:

Combine the diced honeydew melon with the lime juice and sugar in a blender and blend until you obtain a smooth puree.

Strain the puree, chill for at least 30 minutes or until ready to use.

Pour the honeydew melon puree into champagne flutes, no more than half full.

Add the prosecco or other sparkling wine, pouring it gently to avoid making a bubbly mess.

Stir lightly and serve immediately.

Ensalada de mango, aguacate y rúcula or mango, avocado and arugula salad”

Ingredients:

6 cups arugula leaves

1 mango, peeled and cut into long slices

1 avocado, peeled and sliced

½ red onion, sliced

1 tbs lime juice

Spicy orange vinaigrette

1 tbs champagne vinegar

4 tbs orange juice, about ½ orange

2 tbs lime juice, about ½ lime

4 tbs olive oil

½ tsp cumin

2 tbs finely chopped cilantro

1 red chili or hot pepper, sliced

Salt and pepper

Preparation:

Combine all the ingredients for the salad dressing in a jar, close it tight and shake until the ingredients are well mixed.

Soak the onion slices in warm water with a dash of salt and 1 tbs lime juice for about 10 minutes.

Rinse and drain the onions slices.

Toss the arugula leaves with half of the vinaigrette.

Add the avocado slices, mango slices and onion slices to the arugula mix, drizzle the remaining vinaigrette on top.

Serve immediately.