1 Seedless English cucumber
3 medium Tomatoes -- cored
3/4 cup Cilantro
1/2 Pineapple -- peeled
1/2 Honeydew melon -- peeled and
Seeded
1/2 Papaya, peeled, seeded and
Cubed
1 Red onion -- diced
1 Jalapeno chile -- minced
1 tbsp Vegetable oil
2 tbsp White wine vinegar
1/8 tsp Salt
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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 1/2-inch-thick slices. Cut each cored tomato into pieces about 1/2-inch square. Reserve 6 sprigs of cilantro for garnish, and mince the rest. Cut pineapple and honeydew melon into 1-1/2-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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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