| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
md |
Unpeeled nectarines, finely diced |
| 1 |
|
Mango, peeled and diced |
| 1/2 |
c |
Fresh raspberries |
| 3 |
tb |
Red onion, diced |
| 1 |
|
Fresh jalapenos, seeded and finely minced (up to 2) |
| 1 |
tb |
Lime juice |
| 1 |
tb |
Raspberry vinegar |
| 1 |
tb |
Raspberry liqueur |
| 2 |
ts |
Olive oil |
|
|
Salt and white pepper to taste |
| 3 |
tb |
Chopped cilantro |
INSTRUCTIONS
From this past Thursday's Food section in the Miami Herald to serve with
grilled foods.
Cook's note: If red onion is strong, place diced onion in a colander in
sink and pour 1 cup of boiling water over it. Immediately run cold water on
onion to refresh it; pat dry.
In a nonreactive, medium bowl combine nectarines, mango, raspberries, onion
and jalapenos. In a separate bowl, whisk lime juice, vinegar and liqueur.
Whisk in olive oil and season to taste with salt and pepper. Gently toss
dressing with fruit mixture. Allow to rest for 30 minutes, but not more
than 3 hours. Toss in cilantro and serve. Makes 6 half-cup servings.
Per serving:
101 calories, 0.8 grams protein, 14.5 grams carbohydrate, 4.8 grams fat,
40% calories as fat, 2.1 grams fiber, 0 mg cholesterol, 1.8 mg sodium
Posted to EAT-L Digest by "Pamela F. Wagner" <FanofPern@AOL.COM> on Jul 5,
1997
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