Asian fruit salad with papaya-mint sauce

Yield: 6 Servings

Measure Ingredient
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
5 tablespoons Sugar
3 tablespoons Fresh lime juice
1½ tablespoon Fresh mint; coarsely chopped

PAPAYA-MINT SAUCE

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

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