Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Ripe Mango, peeled, seeded
.and diced
5 Strawberries, sliced and
.quartered
3 Kiwi fruits, peeled, sliced
.and quartered
1/3 c Fresh blueberries
2 1/2 ts Sugar or to taste
2 ts Champagne
1/4 ts Freshly grated ginger root
7 Medium-size mint leaves plus
.fresh mint sprigs for
.garnish

This recipe won two awards in the 1997 Medallion Salsa Challenge for
Amy Chaisson Selig of Your Personal Chef ~ first place for
professional chefs and a tie for most colorful. This recipe makes the
most of flavorful summer fruit. Freshly grated ginger root gives it
a slightly piquant flavor. By using ripe seasonal fruit, you can
avoid adding a lot of sugar. Delicious over pancakes or French toast
dusted with powdered sugar. Place mango in a large bowl; add
strawberries, kiwi, blueberries, sugar, champagne, ginger root and
chopped mint. Taste and adjust sugar and ginger to taste. Garnish
with fresh mint sprig and serve. Makes 9 (2-tablespoon) servings. **
Houston Chronicle - 6/18/97 **

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