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Suggest a better descriptionFor 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 Posted to CHILE-HEADS DIGEST V3 #140 Date: Fri, 25 Oct 1996 10:30:03 -0400 From: kmeade@ids2.idsonline.com (The Meades)
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Serving Size: 1 Serving (7g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 4 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 2.9mg | 0 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.2g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4
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