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Title: Asian Fruit Salad with Papaya-Mint Sauce Categories: None Yield: 6 Servings 1/2 lg Pineapple; peeled, cored -(about 2 cups) 1/2" pieces 1 md Papaya; peeled, seeded -(about 1 cup), 1/2" pieces 1/2 lg Cantaloupe; peeled, seeded -(about 2 cups) 1/2" pieces 11 oz Peeled whole lychees in -heavy syrup; drained, -halved lengthwise 1/2 c Seedless red grapes; halved 1/2 c Seedless green grapes; -halved -----------------------------PAPAYA-MINT SAUCE----------------------------- 1 lg Papaya; peeled, seeded -(about 1 1/2 cups) coarsely -chopped 5 tb Sugar 3 tb Fresh lime juice 1 1/2 tb Fresh mint; coarsely chopped Mix first 6 ingredients in large bowl. (can be made 4 hours ahead. Cover; chill.) Spoon fruit into 6 small bowls or goblets. Drizzle Papaya-Mint Sauce over fruit. Sprinkle with coconut. Garnish with mint. Payapa-Mint Sauce: Puree all ingredients in processor until smooth. Transfer to bowl. Cover and refrigerate until ready to use. (Can be prepared 1 day ahead. Keep refrigerated.) This sauce is also nice over vanilla frozen yogurt. Per Serving (with sauce): Calories 208; total fat 2 g; saturated fat 1 g; cholesterol 0 Sauce per 2 1/2 tablespoons serving: Calories 73; total fat 0; saturated fat 0; cholesterol 0 Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com Recipe by: Sally Anne smith and Ron Lento Posted to MC-Recipe Digest by Carriej999 1998 |