| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Desserts |
5 |
Servings |
INGREDIENTS
| 1/2 |
c |
Water |
| 1/3 |
c |
Sugar |
| 1/4 |
c |
Unsweetened orange juice |
| 2 |
tb |
Fresh lime juice |
| 2 |
|
Serrano chiles, seeded and cut into julienne strips |
| 3 |
tb |
Julienne-cut fresh mint leaves, divided |
| 1 |
tb |
Grated orange rind |
| 1 |
ts |
Grated lime rind |
| 2 |
c |
Cubed fresh pineapple |
| 1 1/2 |
c |
Cubed peeled ripe mango |
| 1 1/4 |
c |
Cubed cantaloupe |
| 3/4 |
c |
Fresh orange sections, (2 oranges) |
INSTRUCTIONS
Combine first 5 ingredients in a small saucepan; stir well. Bring to a boil
over medium heat, stirring often until sugar melts. Remove from heat; stir
in 2 tablespoons mint leaves, orange rind, and lime rind.
Combine pineapple cubes and next 3 ingredients in a large bowl. Pour sugar
mixture over fruit; toss gently. Cover and chill 1 hour. Sprinkle with
remaining tablespoon mint leaves. Yield: 5 servings (serving size: 1 cup).
Per serving: 120 Calories; 0g Fat (3% calories from fat); 1g Protein; 31g
Carbohydrate; 0mg Cholesterol; 5mg Sodium
Recipe by: Cooking Light, October 1994, page 76
Posted to MC-Recipe Digest V1 #402 by igor@digex.net on Jan 28, 1997.
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