| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | 6 | Servings | |
INGREDIENTS
| 1/2 | lg | Pineapple; peeled, cored (about 2 cups) 1/2" pieces |
| 1 | md | Papaya; peeled, seeded (about 1 cup), 1/2" pieces |
| 1/2 | lg | Cantaloupe; peeled, seeded (about 2 cups) 1/2" pieces |
| 11 | oz | Peeled whole lychees in heavy syrup; drained, halved lengthwise |
| 1/2 | c | Seedless red grapes; halved |
| 1/2 | c | Seedless green grapes; halved |
| 1 | lg | Papaya; peeled, seeded (about 1 1/2 cups) coarsely chopped |
| 5 | tb | Sugar |
| 3 | tb | Fresh lime juice |
| 1 1/2 | tb | Fresh mint; coarsely chopped |
INSTRUCTIONS
PAPAYA-MINT SAUCE Mix first 6 ingredients in large bowl. (can be made 4 hours ahead. Cover; chill.) Spoon fruit into 6 small bowls or goblets. Drizzle Papaya-Mint Sauce over fruit. Sprinkle with coconut. Garnish with mint. Payapa-Mint Sauce: Puree all ingredients in processor until smooth. Transfer to bowl. Cover and refrigerate until ready to use. (Can be prepared 1 day ahead. Keep refrigerated.) This sauce is also nice over vanilla frozen yogurt. Per Serving (with sauce): Calories 208; total fat 2 g; saturated fat 1 g; cholesterol 0 Sauce per 2 1/2 tablespoons serving: Calories 73; total fat 0; saturated fat 0; cholesterol 0 Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com Recipe by: Sally Anne smith and Ron Lento Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 4, 1998
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