CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiments, Cooking lig, Gifts, Vinegars |
16 |
Servings |
INGREDIENTS
1 |
c |
Rice vinegar |
1/2 |
c |
Mint sprigs, crushed |
1 |
t |
Minced peeled fresh ginger |
6 |
|
Peeled mango wedges |
|
|
1/2-inch thick |
6 |
|
Peeled papaya slices |
|
|
1/2-inch thick |
1 |
T |
Sugar |
4 |
|
Mint sprigs |
INSTRUCTIONS
Combine first 5 ingredients in a widemouthed jar; cover and let stand
2 weeks in a cool, dark place, gently shaking jar occasionally. 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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