Well since several have requested the recipe I put it here for everyone. I know you can use different fruit if desired but this recipe came out of my Guat. Book. The punch we had did not have rum in it and I don't think coconut. But this sounds just as good as what we had. I am sure the Guatemalan families adjust it to their likings. Enjoy!
Hot Fruit Punch
This fruity Christmas punch is served hot with lots of fruit in the cup. In the Christmas Posada tradition the host household prepares ponche for the group seeking shelter as did Mary and Joseph the night Jesus was born.
1 small pineapple or half of a large one
1 small coconut, about 2 3/4 cups grated meat
1 small papaya, about 3 1/2 cups cubed fruit
3 quarts water
1 stick cinnamon
1/4 cups raisins
sugar to taste depending on ripeness of fruit, begin with 1/4 cup rum (optional)
Remove the top and scrub the pineapple to clean it well. Remove the outer peel of the pineapple reserving it. Chop the pineapple into very small quarter inch pieces, reserving all the juice and place in pot with the peels. Grate the coconut meat and add to pot. Peel and seed the papaya and apples and chop into ½ inch pieces and add to pot. Add water, cinnamon and cloves and bring to boil. Simmer for ¾ hour, then add the raisins and prunes. Taste and add sugar. Cook another 15 minutes. Squeeze the pineapple peel to remove any juice and discard peels.
Fill cups with hot punch and fruit and pour in a shot of rum if desired. Have spoons handy to eat the fruit.
Leftovers are good cold too.