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RECIPE OF THE WEEK #411

Hawaiian Fruit Salad

preserved ginger in syrup
1/2 cup lime juice
1/4 cup honey
1/4 teaspoon salt
4 medium papayas
4 medium bananas
1/4 cup shredded coconut

Mince enough drained, preserved ginger to make 1/4 cup set aside.

In a small bowl, combine lime juice, honey, salt and 1/4 cup syrup
from preserved ginger set aside.

With sharp knife, cut papayas lengthwise in half and scoop out seeds.

Slice off thin piece from rounded side of each papaya half, so that each will stand evenly. With paring knife, score flesh.

With small sharp knife, slice bananas crosswise arrange on papaya halves. Spoon syrup mixture over bananas and papayas, then sprinkle with shredded coconut top mixture with the drained minced preserved ginger.