1 ½ c. diced cantaloupe
1 c. diced pineapple
1 diced papaya
½ c. diced cucumber
½ c. chopped green onions
½ c. coarsely chopped cilantro
¼ c. rice vinegar
¼ c. sugar
1-2 minced cloves of garlic
1 T. salt
juice of one lime
Mix all ingredients and refrigerate 1-2 hours prior to serving. Good with marinated/barbequed teriyaki chicken (I use Yoshidas) and rice, grilled fish, or just with chips.
NOTE
OK—this is one of my mom’s staples, and it has become one of mine as well. I’m sure it came from one of the amazing cooks from the neighborhood I grew up in. It seems like there is a statistically impossible percentage of gourmet cooks there, but I just steal all their recipes and claim them as my own in California.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment