2 ripe papayas
1 tablespoon lime juice
2 tablespoons dark rum
1/2 cup green pepper jelly
Peel kiwis and slice crosswise into 1/4-inch rounds. Quarter papayas, peel, and remove all seeds, reserving a tablespoon of them; cut lengthwise into 1/2-inch slices.
Barely warm the fruit in a skillet, then arrange papaya slices in a sunburst on a warm serving platter, with the kiwi in the middle.
Heat lime juice, rum and jelly in the skillet until jelly melts. Quickly pour over the fruit and sprinkle with the reserved papaya seeds.
Serves 4 to 6.
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