| 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
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