Mango Papaya Vinegar

Photo: flickr user norwichnuts

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

Preparation

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.

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