| 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: kmeade@ids2.idsonline.com (The Meades)
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”