Spiked Fruit: A Simple Solution for a Labor Day (or Any Day) Party

Categories: How To
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Jamie Peachey
Nothing says Labor Day and the last gasps of summer quite like a good dose of fruit -- and liquor.

In a last-ditch effort to cool off and wholeheartedly prepare for the weekend, we vaguely recalled times spent in the dorms with watermelons, funnels, and spigots ... and decided to smarten up the process (if only a little).

After hours of drilling, pouring, soaking, and tasting, we present a spiked-fruit party recommendation in a three-step, five-item combination that's a guaranteed good time.

Step One: Gathering Materials
First, you need booze. Most fruits (and vegetables) can be successfully paired with cheap vodkas, rums, and tequilas. No sense in splurging on the good stuff -- this alcohol will soak right into the fruit and lose that plastic-bottle flavor in no time.

As vessels for the liquor, we gathered the quintessential fruit: watermelon (seedless works best), cantaloupe, pineapple, banana, rhubarb, and coconut.
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Jamie Peachey
 We also experimented with a few vegetables: bell pepper, jalapeno, and the unidentified fruit/vegetable in the lower right hand corner (above) that we found in the "exotic" section of the grocery store.

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Jamie Peachey
Tools needed:
- a power drill and drill bits
- a funnel
- spigots of various sizes, which can be found at the hardware store. (Note: plus the fruit and the booze, this makes five items.)

Step Two: Drilling the Fruit

Armed with a power drill and a few different-sized drill bits, we took to the fruit ... and other foods.

Keep in mind that the size of the hole needs to be big enough for either a straw, like the one we put in the coconut above, or the spigot, like the one we used in the cantaloupe below.

Not too many essentials here, other than a steady hand.
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Jamie Peachey

Once the fruit is prepped, filled with your choice of booze, and left to soak for a few hours (we let ours sit for about eight) carefully arranged in the refrigerator.

Now, it's time to serve.

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Jamie Peachey
Step Three: Fruit Party
We found the fruit that we fixed with spigots was a little messy, as spiked fruit juice made its way around the metal fixtures (and all over the counter). 

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Jamie Peachey
Some fruits, including the papaya, rhubarb, and cantaloupe, were better chopped and served with toothpicks.

And the fruit, vegetables, and yes, cupcake fixed with straws made for successful, one- or two-person drinks/snacks. 

For more drilling action check out our video below and until next summer -- or next weekend -- cheers!





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Chow Bella Fruit Infusion from Jonathan McNamara on Vimeo.

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10 comments
wherewasi
wherewasi

Actually, I think you're going through an awful lot of work for this one.  Here's a simple, tried and true recipe.

Buy an institutional sized jar of marachino cherries.  Pour a bottle of 151 into a large bowl.  Add cherries to the brim.  Cover and chill for 24 hours.  Eat ... with caution lest you be stumbling down the stairs in an hour.

They are, of course, the renowned "cherry bombs".

Davydross
Davydross

We do that with everclear not 151 for the extra punch and it keeps alot of the cherry flavor

wherewasi
wherewasi

LOL - I haven't enbibed in Cherry Bombs for at least 20 years, but I will keep that in mind if I decide to host a "Remember When" party to celebrate my turning 55 and qualifying for the senior discount at Denny's a few years from now.

Nicki Escudero
Nicki Escudero

That looks amazing but difficult to make. Can we find these at any restaurants?

Amy Silverman
Amy Silverman

We'll get right on that for you Nicki, thanks!

Erica O.
Erica O.

Your exotic fruit is chayote, a Mexican squash thingy that tastes like a super bland pear/cucumber. I'm sure adding booze would greatly improve its edibility.

wherewasi
wherewasi

Yes, my boss, who is a gourmet chef when he's not hard at work in the offices, says this:

"I believe that is known by several names including chayote, vegetable pear or mirliton squash.  I have used it in cooking school and it is worth avoiding, possessing little or no redeeming culinary properties except it can be carved into interesting shapes."

Julie Peterson
Julie Peterson

Chayote squash is only to be avoided if you simply don't like the taste of vegetables. It tastes like summer squash (surprise!) and is terrific stuffed to make a meal of it.

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