Rum Cocktail with Tropical Fruits
Remove the stalk from the pineapple. Peel thoroughly, quarter lengthwise, and remove the stalk. You should have 500g (approximately 18 ounces) of pulp remaining. Cut the pulp into pieces. Peel and slice the kiwis. Remove the lychee from the shell. Peel, and cut the melon into bite-sized pieces. Peel the mango, and slice the fruit away from the stone.
Mix the fruit with the sugar and let rest for 2-3 hours. Place the fruit-sugar mixture into a 4-5 liter (approximately 4-5 quart) earthenware, porcelain, or glass bowl. Add the rum, making sure that the fruit is well covered. Cover the bowl, and leave for 4 weeks in a cool, dark place.