Title: Asian fruit salad with papaya-mint sauce
 Categories: None
      Yield: 6 Servings
 
    1/2 lg Pineapple; peeled, cored
           -(about 2 cups) 1/2" pieces
      1 md Papaya; peeled, seeded
           -(about 1 cup), 1/2" pieces
    1/2 lg Cantaloupe; peeled, seeded
           -(about 2 cups) 1/2" pieces
     11 oz Peeled whole lychees in
           -heavy syrup; drained,
           -halved lengthwise
    1/2 c  Seedless red grapes; halved
    1/2 c  Seedless green grapes;
           -halved

---------------------PAPAYA-MINT SAUCE--------------------------
      1 lg Papaya; peeled, seeded
           -(about 1 1/2 cups) coarsely
           -chopped
      5 tb Sugar
      3 tb Fresh lime juice
  1 1/2 tb Fresh mint; coarsely chopped
 
  Mix first 6 ingredients in large bowl. (can be made 4 hours ahead.
  Cover; chill.) Spoon fruit into 6 small bowls or goblets. Drizzle
  Papaya-Mint Sauce over fruit. Sprinkle with coconut. Garnish with
  mint.
  
  Payapa-Mint Sauce: Puree all ingredients in processor until smooth.
  Transfer to bowl. Cover and refrigerate until ready to use. (Can be
  prepared 1 day ahead. Keep refrigerated.)
  
  This sauce is also nice over vanilla frozen yogurt.
  
  Per Serving (with sauce): Calories 208; total fat 2 g; saturated fat
  1 g; cholesterol 0
  
  Sauce per 2 1/2 tablespoons serving: Calories 73; total fat 0;
  saturated fat 0; cholesterol 0