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Mango-Papaya Vinegar

Yield 1 cup.
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

  1. Combine first 5 ingredients in a widemouthed jar; cover and let stand 2 weeks in a cool, dark place, gently shaking jar occasionally.

  2. 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.