Tropical Fruit Salad

SOUTHEAST ASIAN FEAST
Tropical Fruit Salad Serves 4 With rare exception, baked desserts do not turn up after lunch or dinner in tropical Asia. What is devoured in copious amounts, however, is fruit. Some of the most interesting and sumptuous fruits are grown in this part of the world. This recipe uses fruits that are easy to find in most U.S. supermarkets. If Asian pear is not available, use an apple in its place.


1 mango, halved, peeled, and cut into 1/2-inch cubes 1 papaya, halved, seeded, peeled, and cut into 1/2-inch cubes 1 Asian pear, quartered, cored, peel left on, and cut into 1/2-inch cubes 1 kiwi, quartered and peeled, cut into 1/2-inch cubes 1 teaspoon sugar 1 teaspoon ground cinnamon		1)Combine mango, papaya, Asian pear, and kiwi in a large bowl. Sprinkle with sugar and cinnamon and toss to coat. Let stand at room temperature until picnic time, or refrigerate if salad is being made a day in advance.

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