| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiments, Vinegars, Gifts, Cooking lig | 16 | Servings | ||
INGREDIENTS
| 1 | c | Rice vinegar |
| 1/2 | c | Mint sprigs; crushed |
| 1 | ts | Minced peeled fresh ginger |
| 6 | Peeled mango wedges; 1/2-inch thick | |
| 6 | Peeled papaya slices; 1/2-inch thick | |
| 1 | tb | Sugar |
| 4 | Mint sprigs |
INSTRUCTIONS
1. Combine first 5 ingredients in a widemouthed jar; cover and let stand 2 weeks in a cool, dark place, gently shaking jar occasionally. 2. Strain the vinegar mixture through a cheesecloth-lined sieve into a glass measure or medium bowl, and discard solids. Combine vinegar mixture and sugar in a small nonaluminum saucepan, and cook over low heat 5 minutes or until sugar dissolves. Cool. Pour into a decorative bottle; add mint sprigs. Seal with a cork or other airtight lid, and store in a cool, dark place. Yield: 1 cup. ~(Edited by Pat Hanneman 10/01/98)- Notes: The flavor of the tropical fruit bands perfectly with the mint and spicy ginger. Serve over fruit or pasta salad. Recipe from "Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars. Recipe by: Cooking Light Sep98 Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 01, 1998, converted by MM_Buster v2.0l.
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