Yield: 9 Servings
Measure | Ingredient |
---|---|
1 \N | Seedless English cucumber |
3 mediums | Tomatoes -- cored |
¾ cup | Cilantro |
½ \N | Pineapple -- peeled |
½ \N | Honeydew melon -- peeled and |
\N \N | Seeded |
½ \N | Papaya, peeled, seeded and |
\N \N | Cubed |
1 \N | Red onion -- diced |
1 \N | Jalapeno chile -- minced |
1 tablespoon | Vegetable oil |
2 tablespoons | White wine vinegar |
⅛ teaspoon | Salt |
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