The flavor of the tropical fruit blends perfectly with the mint and spicy ginger. Serve over fruit or pasta salad.
1 cup rice vinegar
1/2 cup mint sprigs, crushed
1 teaspoon minced peeled fresh ginger
6 (1/2-inch-thick) peeled mango wedges
6 (1/2-inch-thick) peeled papaya slices
1 tablespoon sugar
4 mint sprigs
How to Make It
Combine first 5 ingredients in a widemouthed jar; cover and let stand 2 weeks in a cool, dark place, gently shaking jar occasionally.
Strain the vinegar mixture through a cheesecloth-lined sieve into a glass measure or medium bowl, and discard solids. Combine vinegar mixture and sugar in a small nonaluminum saucepan, and cook over low heat 5 minutes or until sugar dissolves. Cool. Pour into a decorative bottle; add mint sprigs. Seal with a cork or other airtight lid, and store in a cool, dark place.