Fun ways to keep drinking and stay hydrated in the heat

1 cup seeded, peeled, medium-diced papaya
1 cup peeled, medium-diced mango
1 cup seeded, peeled, medium-diced honeydew melon
1 cup medium-diced strawberries
1 tablespoon chopped fresh mint leaves
2 cups 100% orange juice from concentrate
1/4 cup amaretto almond-flavored liqueur
1 2/3 cups sugar, divided
2 cups milk
1/2 teaspoon vanilla extract
8 egg whites

Make fruit salsa: Combine papaya, mango, melon, strawberries and mint in mixing bowl; set aside.

Combine orange juice, amaretto, and 2/3 cup sugar in medium saucepan. Cook on medium, stirring constantly, about 15-20 minutes, until reduced by half to syrupy consistency of maple syrup. Pour into separate bowl; place bowl in larger bowl or pan of ice. Cool, stirring frequently, 3-5 minutes. Add to fruit mixture and chill 1 hour.

Make meringues: Cut 2 pieces of parchment paper to fit sauté pan (approximately 10-inch circles). Spray each lightly with cooking spray; set side. Heat milk and vanilla in sauté pan to 160 degrees on medium-low; keep warm.

Whip egg whites with electric mixer until soft peaks form; gradually add remaining 1 cup sugar, continuing to whip until medium-stiff peaks form. Place by large spoonfuls onto the two parchment-paper circles, forming 4-6 meringues total. Carefully invert one parchment circle with meringues over milk in pan; peel off paper, leaving meringues in warm milk. Poach 2 minutes. Carefully turn each meringue over with spoon; poach 2 minutes, or until firm to the touch. Transfer to clean parchment paper or baking sheet. Repeat with remaining meringues.

Spoon salsa into dessert dishes and top each with a meringue.

Recipe courtesy of Wegmans Food Markets.