Yield: 9 Servings
| Measure | Ingredient |
|---|---|
| 1 | Ripe Mango, peeled, seeded |
| .and diced | |
| 5 | Strawberries, sliced and |
| .quartered | |
| 3 | Kiwi fruits, peeled, sliced |
| .and quartered | |
| ⅓ cup | Fresh blueberries |
| 2½ teaspoon | Sugar or to taste |
| 2 teaspoons | Champagne |
| ¼ teaspoon | Freshly grated ginger root |
| 7 | Medium-size mint leaves plus |
| .fresh mint sprigs for | |
| .garnish |
This recipe won two awards in the 1997 Medallion Salsa Challenge for Amy Chaisson Selig of Your Personal Chef ~ first place for professional chefs and a tie for most colorful. This recipe makes the most of flavorful summer fruit. Freshly grated ginger root gives it a slightly piquant flavor. By using ripe seasonal fruit, you can avoid adding a lot of sugar. Delicious over pancakes or French toast dusted with powdered sugar. Place mango in a large bowl; add strawberries, kiwi, blueberries, sugar, champagne, ginger root and chopped mint. Taste and adjust sugar and ginger to taste. Garnish with fresh mint sprig and serve. Makes 9 (2-tablespoon) servings. ** Houston Chronicle - 6/18/97 **