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

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