ACEROLA CHERRIES: Rinse with diluted salt water. Be gentle to avoid bruising. Use a toothpick to remove the pits.

After removing the pits, place the acerola cherries in a separate bowl.

PINEAPPLE: Buy pre-peeled, rinse with water, and drain. Cut the pineapple in half and then into bite-sized pieces. PLUMS: Rinse, drain, cut in half, remove the pits, and slice into small pieces.

APPLE: Rinse and drain. Cut the apple in half, remove the core with a knife, and slice into small pieces as shown.

Turn on the stove and place a pot on it. Add 1 liter of water and 400 g of rock sugar to the pot. Cover and bring to a boil over high heat to dissolve the sugar. Once boiling, add the sliced apples first and cook for 3 minutes.

Next, add the sliced pineapple to the pot. Stir gently to cook the fruit. Cook the pineapple for another 4 minutes. At this point, the fruit in the pot should start to smell fragrant.

Continue by adding the sliced plums. Stir gently and cook for another 3 minutes.

Finally, add the acerola cherries and cook for another 3 minutes. Check if the sweetness of the fruit juice is to your liking. Turn off the heat and let it cool. Store in the refrigerator and consume within 1 week.

Good luck to everyone!