Recipe - Asian Fruit Salad With Papaya-Mint Sauce

One half lg Pineapple; peeled, cored
(about 2 cups) 1/2" pieces
1 md Papaya; peeled, seeded
(about 1 cup), 1/2" pieces
One half lg Cantaloupe; peeled, seeded
(about 2 cups) 1/2" pieces
11 ounce Peeled whole lychees in
heavy syrup; drained,
halved lengthwise
One half cup Seedless red grapes; halved
One half cup Seedless green grapes;
halved

PAPAYAMINT SAUCE
1 lg Papaya; peeled, seeded
(about 1 One half cups) coarsely
chopped
5 tablespoon Sugar
3 tablespoon Fresh lime juice
1 One half 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 PapayaMint
Sauce over fruit. Sprinkle with coconut. Garnish with mint.

PayapaMint 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 2 One half tablespoons serving: Calories 73; total fat 0; saturated
fat 0; cholesterol 0

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com

Recipe by: Sally Anne smith and Ron Lento

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 4,
1998