I love fresh tropical fruit, like mango and pineapple. Refrigerate 2-3 hours or until chilled. But, they’re some of the most cumbersome fruits to chop up. Serve. You say Sangria! Tropical Sangria – A simple sangria recipe made in minutes with coconut rum, pineapple juice, white wine, and mixed tropical fruit. https://www.heb.com/recipe/recipe-item/tropical-sangria/1398392773903 Makes 8 servings. Combine the sauvignon blanc, rum, nectar, Lemongrass Simple Syrup, lemons, oranges, mint and passion fruit if desired in a pitcher. https://www.rachaelraymag.com/recipe/tropical-white-sangria Tropical Sangria- A refreshing blend of pineapple, papaya, guava juice, and fruits, infused with Moscato and rum. I say crowd-pleaser, versatile, fresh-tasting, crazy good flavors, vibrantly colored, and tons of other adjectives that would take up this whole page. Add a variety of tropical sliced fruits. Cover and refrigerate for at least 2 hours and up to 24 hours. In large pitcher, combine first 3 ingredients; stir. I took a major shortcut by using precut fruit in this tropical sangria recipe.