This is the Runner-Up recipe for 1992 in the San Francisco Chronicle, by Jacqueline Higuera McMahan.
Puree half of the fruit in a blender with 1 cup of the water.
Pour into a clear pitcher.
Add the remaining fruit and water to the blender, along with the sugar and lime juice; puree.
Combine with the juice in the pitcher.
Stir in the reserved seeds.
Refrigerate until chilled.
Serve over ice in clear glasses; garnish with lime.
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