Ingredients
Method
1.Remove pulp from passionfruit; reserve.
2.Place sugar in a large heavy-based frying pan over medium heat; cook, stirring, until a dark caramel colour (the sugar will start to dissolve, then form clumps; as you continue to stir it will eventually liquefy).
3.Carefully add the water and passionfruit pulp to the sugar (the mixture will spit); when the bubbles subside, stir the mixture until smooth. Pour mixture into a large stainless steel bowl, add pineapple; turn to coat in mixture.
4.Cut 1 orange into slices; juice the remaining oranges. Add orange juice and slices to the bowl with the rum and lemonade; stir to combine.
5.One-third fill a jug with crushed ice. Add rum and fruit mixture; serve immediately.
The caramel will burn if it touches your skin, so be extra careful when adding the liquid to the melted sugar. Add the liquid down the side of the pan, not over the top, keeping your arm well out of the way of the boiling caramel. Underproof rum has a more mellow flavour, which is just like life in Barbados.
Note
