Ingredients
- 1 cup rice vinegar
- 1/2 cup mint sprigs crushed
- 1 teaspoon minced peeled fresh ginger
- 6 peeled mango wedges 1/2-inch thick
- 6 peeled papaya slices 1/2-inch thick
- 1 tablespoon sugar
- 4 mint sprigs
Make it step by step
- 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.
- Yield: 1 cup.
- Notes: The flavor of the tropical fruit bands perfectly with the mint and spicy ginger. Serve over fruit or pasta salad.
- Best 50 Flavored Oils and Vinegars.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.