Yield: 6 Servings
|½ large||Pineapple; peeled, cored (about 2 cups) 1/2" pieces|
|1 medium||Papaya; peeled, seeded (about 1 cup), 1/2" pieces|
|½ large||Cantaloupe; peeled, seeded (about 2 cups) 1/2" pieces|
|11 ounces||Peeled whole lychees in heavy syrup; drained, halved lengthwise|
|½ cup||Seedless red grapes; halved|
|½ cup||Seedless green grapes; halved|
|1 large||Papaya; peeled, seeded (about 1 1/2 cups) coarsely chopped|
|3 tablespoons||Fresh lime juice|
|1½ tablespoon||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 2½ tablespoons serving: Calories 73; total fat 0; saturated fat 0; cholesterol 0
Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@...
Recipe by: Sally Anne smith and Ron Lento Posted to MC-Recipe Digest by Carriej999 <Carriej999@...> on Apr 4, 1998