Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c honey -- plus
1 TB honey
1/4 c water
4 c ruby-red grapefruit juice --
: strained
1 ripe papaya
1/4 ts minced chili pepper
: serrana or jalapeno
1 TB chopped mint
1 TB lime juice

For dessert, top a scoop of grapefruit ice with a spicy fruit salsa.
1. ICE: Combine 1/4 cup honey and the water in a large saucepan.
Bring to a boil over medium heat, stirring occasionally. Remove from
heat. Cool. 2. Whisk in juice and transfer to a shallow 1 1/2-qt.
freezer proof container. Freeze at least 8 hrs. 3. FIRE (salsa): Peel
papaya, halve and scrape out seeds. Cut flesh into l/2-in. chunks to
make 1 1/2 cups. 4. Combine half of papaya, minced chili, mint and
lime juice in a medium bowl. Drizzle with 1 tbsp. honey and toss.
Refrigerate 30 min., mixing occasionally. 5. To serve, add remaining
papaya to salsa. Remove ice from freezer and chop into fine chunks
using a sturdy fork. Place a scoop of grapefruit ice in a bowl or
stemware glass and top with salsa. [Serves 8. 100 cals, 0 g fat, Pat
H. McRecipe 1996 Part of a Thanksgiving menu.] Recipe By
: Bobby Flay and Holly McCord, Nov 1996

Date: Wed, 23 Oct 1996 20:30:02
~0700 (

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