Spicy Tropical Fruit Salad by Yvan LeMoine
Serves 6-8


       2 RIPE mangoes (peeled and sliced thinly, about 2 cups)

       1/2 RIPE Papaya (peeled and cut in small chunks about 2 cups)

       1/2 Asian pear (sliced thinly)

       1/8 cup fresh cilantro (only the fronds, washed in cold water and dried)

       1/2 tsp jalapeno or serrano pepper (chopped finely, seeds and all)

       2 limes (2-3 tbs of juice + the zest)

       1 cup watercress (washed in cold water, stems removed)

       salt and freshly ground black pepper to taste

       Peel and chop the fruits and greens. Combine the sliced mango, papaya, lime juice, zest, hot peppers, salt and pepper in a bowl, toss together, cover and refrigerate for 1 hour. When ready to serve, add the watercress and Asian pear.  Check the seasoning. Garnish with quarters of lime, cilantro fronds and a little more fresh lime zest.

Insatiable, The Book, Bby Gael Greene





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