Alcohol-soaked fruit, or "drunken fruit," is a creative way to serve up a variety of flavor combinations at an adult party or event. Marinaded fruit does not require much preparation, so you can make this dish quickly. Mix sweet fruits like watermelon with vodka, or soak ripe peaches in a dessert wine. Alcohol-marinaded fruit makes a surprising finish to a holiday dinner or a tasty fruit course on a sophisticated menu.
Pour peeled or cubed fruit into a large glass bowl. You will need 1/2 cup of fruit per serving.
Add the liqueur or wine to the bowl. Choose one type of alcohol; do not mix them. Use the spoon to coat the fruit with the alcohol.
Sprinkle the fruit with the sugar. Use the spoon to mix the sugar in the fruit. Cover the fruit with cling wrap.
Refrigerate the fruit for one hour before serving.
Pierce large pieces of fruit with a fork to allow the marinade to permeate the fruit. Add 1/2 tsp. of seasoning such as cinnamon, all spice or cardamon to the bowl before refrigerating. Zest citrus rind into the bowl before serving.
Do not serve alcohol-soaked fruit to children or pregnant women. Make sure you have a non-alcoholic alternative for your guests.