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Mango-papaya Vinegar

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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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