Recipe By Chef Jim Coleman

This is an exotic mixture of fruit that works as a dessert or brunch dish, but don't overlook the sauces. You can also make them and use them on grilled fish, melon slices, or to dress up a simple angel food cake.

Serves 6 divided into 6 serving sprigs

Ingredients

• 1 cup water
• ½ cup fresh mint leaves
• 1/3 cup sugar substitute (1/3 cup)
• Juice of ½ of a lime
• 2 cups of sliced papaya
• 2 cups of sliced mango
• ½ cup of sliced kiwi, (all about 1 inch thick)
• 6 mint sprigs as garnish
• Mango, papaya, & kiwi sauce (for drizzling over) – recipes follow below

Directions

1. In a medium saucepan over high heat, add water, mint sugar, and bring to boil. Reduce heat to medium (simmer) and cover and cook for about 12 minutes.

2. Remove from heat, strain mixture through fine mesh strainer. Toss mint away. Stir in lime juice. Place fruit into large serving bowl and pour lime mixture over fruit.

3. Cover and chill for 6-8 hours. When ready to serve toss again to get everything coated. Drizzle Mango, Papaya and Kiwi sauces over.

Mango Sauce Recipe

Ingredients

• ½ cup mango
• ¼ cup light olive oil
• Up to 1/3 cup water (depending on how thick)
• 1 tablespoon honey
• ½ tablespoon fresh lime juice

Directions

1. Combine ingredients in a food processor and set aside.

Papaya Sauce Recipe

Ingredients

• ½ cup papaya
• ¼ cup light olive oil
• Up to 1/3 cup water (depending on how thick)
• 1 table honey
• ½ table fresh lime juice

Directions

1. Combine ingredients in a food processor and set aside.

Kiwi Sauce Recipe

Ingredients

• ½ cup kiwi
• ¼ cup light olive oil
• Up to 1/3 cup water (depending on how thick)
• 1 tablespoon honey
• ½ tablespoon fresh lime juice

Directions

1. Combine ingredients in a food processor and set aside.