Name: Tropical Fruit with Serrano-Mint Syrup
Ingredients: 1/2 c Water; 1/3 c Sugar; 1/4 c Unsweetened orange juice; 2 tb Fresh lime juice; 2 Serrano chiles, seeded and cut into julienne strips; 3 tb Julienne-cut fresh mint leaves, divided; 1 tb Grated orange rind; 1 ts Grated lime rind; 2 c Cubed fresh pineapple; 1 1/2 c Cubed peeled ripe mango; 1 1/4 c Cubed cantaloupe; 3/4 c Fresh orange sections, (2 oranges)

The principle "that every effect must have a cause is a self-evident truth, not only for those who have been trained in logic, but for thinking people everywhere." Cause and effect, "which is universally accepted and followed in every field of science, relates every phenomenon as an effect to a cause. No effect is ever quantitatively ';great' nor qualitatively ';superior' to its cause. An effect can be lower than its cause but never higher." In stark contrast, the competing theory of evolution attempts to make effects such as organized complexity, life, and personality greater than their causes-disorder, nonlife, and impersonal forces. As has been well said, "design requires a designer, and that is precisely what is lacking in non-theistic [materialistic] evolution."

Hank Hanegraaff

CATEGORY	CUISINE	TAG	YIELD
Grains		Desserts	5	Servings

INGREDIENTS

1/2	c	Water
1/3	c	Sugar
1/4	c	Unsweetened orange juice
2	tb	Fresh lime juice
2		Serrano chiles, seeded and cut into julienne strips
3	tb	Julienne-cut fresh mint leaves, divided
1	tb	Grated orange rind
1	ts	Grated lime rind
2	c	Cubed fresh pineapple
1 1/2	c	Cubed peeled ripe mango
1 1/4	c	Cubed cantaloupe
3/4	c	Fresh orange sections, (2 oranges)

INSTRUCTIONS

Combine first 5 ingredients in a small saucepan; stir well. Bring to a boil
over medium heat, stirring often until sugar melts. Remove from heat; stir
in 2 tablespoons mint leaves, orange rind, and lime rind.
Combine pineapple cubes and next 3 ingredients in a large bowl. Pour sugar
mixture over fruit; toss gently. Cover and chill 1 hour. Sprinkle with
remaining tablespoon mint leaves. Yield: 5 servings (serving size: 1 cup).
Per serving: 120 Calories; 0g Fat (3% calories from fat); 1g Protein; 31g
Carbohydrate; 0mg Cholesterol; 5mg Sodium
Recipe by: Cooking Light, October 1994, page 76
Posted to MC-Recipe Digest V1 #402 by [email protected] on Jan 28, 1997.

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