- 1 cup rice (2 cups cooked rice)
- 1 large sapodilla
- 1 tbsp crystallized lemon peel
- 1 tbsp chopped crystallized ginger
Peel and seed sapodilla, chopping the fruit into 1/2 to 1-inch pieces.
Cook 1 cup of rice (yield 2 cups) according to the package directions.
Stir sapodilla, lemon peel, and ginger into hot cooked rice.
Substitute fresh lemon and ginger for a sugar-free version with more zing.
Courtesy of the Miami Herald, pre-1976.