| 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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