We had the good fortune to spend a week in Mexico City a few years back, and while we ate killer food like madwomen, we were both entirely won over by the fruit waters, or aguas frescas that Mexicans routinely drink. Made daily with puréed fresh, ripe fruit, water and sugar, they are utterly enchanting and perfect for summertime sipping. You won’t miss the alcohol, we promise.
Cook to Cook: Use this recipe as a model only, as any ripe fruit will work — honeydew, muskmelon, pineapple, mango. Also, you will find that as the water sits in the refrigerator, the pulp of the fruit will float to the surface, which is totally normal. Just stir before serving.
1. Combine the watermelon in a blender with 3 cups of water (in batches if necessary), and blend until smooth. Add enough water to make one gallon liquid total. Add the sugar, taste and adjust as desired. Add lime juice and refrigerate. Stir before serving.
From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright © 2012 by American Public Media.
"Vegetables are perishable, so we don't have any indication of what they looked like 500 years ago," says James Nienhuis, a professor in the Department of Horticulture at the University of Wisconsin.