1 pitcher

Time

15 minutes

Ingredients

1 baby pineapple

1 carambola

10 kumquats

5 cinnamon sticks

Honey

1 bottle of red wine

Ice cubes

Cut off the top and bottom of the baby pineapple and remove the peel, leaving only the fruit flesh. The core of the baby pineapple is also edible. Dice the baby pineapple into small cubes.

Slice the kumquats and carambola into thin slices. Set aside a few slices of starfruit and some pineapple leaves for garnish.

Place the chopped fruit in a large glass pitcher. Add the cinnamon sticks.

Pour in the red wine and add honey to taste to make the sangria sweeter. Stir well and place the pitcher in the refrigerator until ready to serve.

To serve:
Pour the sangria over a few ice cubes into nice glasses and garnish with a slice of starfruit and some pineapple leaves.