| 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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