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1
servingEasy
Published 1992
At the Instituto Familiar y Social I was taught this basic formula for fruit preparados. You can substitute any other fruit you have available; vary the amount of sugar according to how sweet the fruit is. It’s so simple that you hardly even need a recipe once you’ve tried one example; I suggest you explore the frozen tropical fruit pulps in Latin American markets and come up with your own favorite preparados or aguas frescas.
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