Spicy Agua Fresca

F&W Best New Chef 2017 Val M. Cantu, of San Francisco’s Californios, combines papaya, pineapple and citrus in this insanely refreshing and tangy agua fresca. His special addition is a spicy serrano chile, which adds a small but mighty kick at the end.

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  • Servings: 4
KEY: Drinks

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  • One 4-pound pineapple—peeled, cored and cut into chunks (2 1/4 pounds)

  • One 1-pound papaya—peeled, seeded and cut into chunks (10 ounces)

  • 1 serrano chile, stemmed and quartered

  • 1/2 cup fresh lemon juice

  • 1/2 cup fresh orange juice

  • 1/3 cup fresh lime juice

  • Kosher salt

How to make this recipe

  1. In a food processor, in batches if necessary, puree the pineapple, papaya and serrano until nearly smooth. Transfer to a large bowl and stir in the lemon, orange and lime juices. Strain the mixture through a fine sieve into a pitcher. Stir in a generous pinch of salt and refrigerate until well chilled, about 2 hours.

Serve With

Tequila shots.

Contributed By Photo Abby Hocking / Food & Wine Published July 2017

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