Spicy fruit-and-vegetable salad
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Seedless English cucumber | |
| 3 | mediums | Tomatoes -- cored |
| ¾ | cup | Cilantro |
| ½ | Pineapple -- peeled | |
| ½ | Honeydew melon -- peeled and | |
| Seeded | ||
| ½ | Papaya, peeled, seeded and | |
| Cubed | ||
| 1 | Red onion -- diced | |
| 1 | Jalapeno chile -- minced | |
| 1 | tablespoon | Vegetable oil |
| 2 | tablespoons | White wine vinegar |
| ⅛ | teaspoon | Salt |
Directions
1. If using a seedless cucumber, it is not necessary to peel or seed it.
Peel other types of cucumber, remove seeds, and discard peel and seeds. Cut cucumber into ½-inch-thick slices. Cut each cored tomato into pieces about ½-inch square. Reserve 6 sprigs of cilantro for garnish, and mince the rest. Cut pineapple and honeydew melon into 1-½-inch cubes.
2. Place pineapple, papaya, honeydew, red onion, cucumber, tomatoes, jalapeno chile, and minced cilantro in a medium bowl. Toss together with oil, vinegar, and salt. Chill 4 to 8 hours. Remove from refrigerator 30 minutes before serving. Garnish with reserved cilantro sprigs.
Recipe By : the California Culinary Academy File