Spanish-Caribbean Fruit Cocktail

6-8 tall glasses

Fruit juice
2 cups freshly squeezed tangerine juice
2 cups fresh papaya, small dice
1 cup fresh pineapple, small dice
½ cup Bacardi dark rum (optional)
Sugar

Fruit bits
1 cup papaya, very small dice
1 cup pineapple, very small dice
1 cup kiwi, very small dice

Syrup
1 lb. blackberries
½ cup lime juice
Sugar
Mint sprigs, blueberries, edible flowers, and strawberries for garnish

To make fruit juice, squeeze tangerines and set juice aside.  Place fresh papaya, pineapple and sugar to taste in blender and process to a thick puree.  Add the tangerine juice to this puree and process again.  Strain juice and transfer to a pitcher.  Chill until needed.

Mix fruit bits in medium bowl and chill until needed.

To make syrup, combine blackberries, lime and sugar to taste in blender and puree.  Strain puree and refrigerate until needed.

Serve in chilled glasses half-filled with fruit bits.  Mix rum (if using) and juice.  Pour into glasses with fruit. Tilt glasses somewhat and pour syrup slowly in a fine stream until it reaches glass bottom, about two tablespoons per glass.  Garnish.