Ingredients

• 2 (4-pound) pineapples (preferably labeled "extra sweet"), trimmed, peeled, quartered lengthwise, cored, and cut into 1/2-inch pieces (about 10 cups)
• 1 medium banana, sliced
• 3 cups tangerine juice
• 1/4 cup fresh lime juice
• 1 cup white rum

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Instructions

1. Working in 3 batches, purée pineapples, banana, and juices in a blender until very smooth. Transfer as puréed to a large pitcher. (If pineapple is particularly fibrous, pour through a medium-mesh sieve, pressing hard on and then discarding solids.) Stir in rum. Chill, covered, until cold, about 1 hour. Stir again (or blend for a frothier texture) just before serving.