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Asian Fruit Salad with Papaya-Mint Sauce

Fruit Salad:
1/2 large pineapple, peeled, cored, cut into 1/2-inch pieces (about 2 cups)
1 medium papaya, peeled, seeded, cut into 1/2-inch pieces (about 1 cup)
1/2 large cantaloupe, peeled, seeded, cut into 1/2-inch pieces (about 2 cups)
12 ounces of fresh peeled lychees or one 11 ounce can of peeled whole lychees in heavy syrup, drained, halved lengthwise
1/2 cup seedless red grapes, halved
1/2 cup seedless green grapes, halved
1/4 cup sweetened shredded or flaked coconut, toasted
Fresh mint sprigs

Mix first 6 ingredients in large bowl. (Can be made 4 hours ahead. Cover; chill.)

Papaya-Mint Sauce:
1 large papaya, peeled, seeded, coarsely chopped (about 1 1/2 cups)
5 tablespoons sugar
3 tablespoons fresh lime juice
1 1/2 tablespoons coarsely chopped fresh mint

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.)

To Serve: Spoon fruit into 6 small bowls or goblets. Drizzle Papaya-Mint Sauce over fruit. Sprinkle with coconut. Garnish with mint.

Bon App├ętit
April 1998

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