| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
servings |
INGREDIENTS
| 1 |
md |
Cantaloupe; peel, seed, & dice |
| 1 |
md |
Honeydew melon; peel, seed, & dice |
| 1 |
md |
Pineapple; peel and dice |
|
|
Juice of 3-4 limes |
| 3 |
|
Yellow wax chiles; finely diced |
| 1 |
tb |
Finely chopped fresh cilantro |
| 1/2 |
ts |
Ground ginger |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Combine all the ingredients and refrigerate at least 3 hours before
serving.
Yield: Approx. 6 cups
SERVING SUGGESTIONS: I like to serve this on a buffet where I have a lot of
cold meat and sliced cheeses. It also goes well with baked or grilled
chicken.
Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom
Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" <cea260@airmail.net>
on Jun 28, 1999, converted by MM_Buster v2.0l.
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