12 cups fresh summer fruits-use a variety of colors,
shapes, and sizes such as melon balls, strawberries,
blueberries, and pineapple wedges or banana rounds
1/4 cup cactus honey or strong-flavored blossom honey
1/4 cup freshly squeezed lime juice
Directions
Heat the oil to 375F
in an electric deep-fat fiyer or in
a deep heavy pot, using a thermometer to maintain the
correct temperature.
Fry the tortillas, using the compuesta ("little basket")
technique
The simplest way is to use a tostada frying
basket
To fry, place the tortilla in the basket on top of
the hot oil
The edges of the tortilla will flute up around
the edges of the basket
Drain the fried tostada shells on
absorbent paper towels.
Prepare the fruit and place all together in a large bowl
Combine the honey and lime juice
Pour over the fruit
and carefully stir to coat the fruit; do not bruise it
Chill
until just ready to serve
You can let it marinate up to 2
hours, but not more than that as the fruits will start to
droop.
Warm the tostada baskets in a 250F
oven for 10 to 15
minutes, or until warm and crisp
To serve, place the
marinated fruits in the tostada baskets
Try to spoon
the fruits in carefully, and artistically arrange the top of
each basket
