Ingredients
Papaya 25 gr. Pineapple 25 gr.
Cantaloupe 25 gr.
Watermelon 25 gr.
Grapefruit 15 gr.
Pitajaya (DragonFruit) 10 gr
Agave Syrup 5 ml.
Beets 10 gr.
Plain Yogurt 30ml.
Coconut Milk 10 ml.
Coconut Cream 10 ml.
Coconut Water 10 ml.
1/2 Cinnamon Stick
Water 3/4 l.
Sugar 200 gr.

Directions
Grapefruit confit – Peel grapefruit and cut into small segments. In a small saucepan over medium-low heat, simmer grapefruit,sugar and water until reduced by about 20%.

Coconut Foam
Heat coconut cream, coconut milk and coconut water with the cinnamon stick until it becomes light and airy.Pour into a siphon and allow to cool.

Beet Yogurt
In a blender, blend beet with yogurt and agave syrup. Slice papaya, pineapple, cantaloupe and water melon into large, equal-size flat squares and stack to form a 2 tower on one end of plate. Cube pitajaya (dragonfruit) into 1 cm cubes. Place small spoonfuls of grapefruit confit in a line next to the tower of fruit. Place a cube of pitajaya on top of each spoonful of confit. Drizzle grapefruit confit over fruit tower and use to decorate plate. Pour beet yogurt mixture into parfait, cocktail or champagne glass and top with coconut foam.

Enjoy! For more information visit- Dinning in Puerto Vallarta.