| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | 1 | servings | |
INGREDIENTS
| 1 | md | Papaya |
| 1 | md | Mango |
| 1/2 | Pineapple | |
| 1 | md | Jalapeño pepper; seeded, ribs |
| Removed; and minced | ||
| 1 | sm | Red onion; diced |
| 1 | tb | Chopped cilantro |
| 1 | tb | Grated lime zest |
| 1 | tb | Fresh lime juice |
| Coarse salt; to taste |
INSTRUCTIONS
Cut papaya, mango and pineapple into 1/2-inch dice. In a medium bowl, combine all of the ingredients. This is best served immediately, although it may be made up to 1 hour ahead, without adding the papaya, and refrigerated. Add the papaya just before serving. Makes 5 cups. Cuisine: "Mexican" Source: ""Martha Stewart's Hors d'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson N. Potter - $35" Yield: "5 cups" Per serving: 438 Calories (kcal); 2g Total Fat; (4% calories from fat); 6g Protein; 110g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 6 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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