| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruit, Dessert | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Honey; plus |
| 1 | tb | Honey |
| 1/4 | c | Water |
| 4 | c | Ruby-red grapefruit juice; strained |
| 1 | Ripe papaya | |
| 1/4 | ts | Minced chili pepper |
| Serrana or jalapeno | ||
| 1 | tb | Chopped mint |
| 1 | tb | Lime juice |
INSTRUCTIONS
For dessert, top a scoop of grapefruit ice with a spicy fruit salsa. 1. ICE: Combine 1/4 cup honey and the water in a large saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Cool. 2. Whisk in juice and transfer to a shallow 1 1/2-qt. freezer proof container. Freeze at least 8 hrs. 3. FIRE (salsa): Peel papaya, halve and scrape out seeds. Cut flesh into l/2-in. chunks to make 1 1/2 cups. 4. Combine half of papaya, minced chili, mint and lime juice in a medium bowl. Drizzle with 1 tbsp. honey and toss. Refrigerate 30 min., mixing occasionally. 5. To serve, add remaining papaya to salsa. Remove ice from freezer and chop into fine chunks using a sturdy fork. Place a scoop of grapefruit ice in a bowl or stemware glass and top with salsa. [Serves 8. 100 cals, 0 g fat, Pat H. McRecipe 1996 Part of a Thanksgiving menu.] Recipe By : Bobby Flay and Holly McCord, Nov 1996 Posted to CHILE-HEADS DIGEST V3 #140 Date: Fri, 25 Oct 1996 10:30:03 -0400 From: [email protected] (The Meades)
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