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Ingredients:
SALAD
1 Fuji persimmon (peeled and diced)
1 cup diced pineapple
1 cup diced mango
½ cup white sapote (diced)
1 sliced carambola
1 nashi (diced)
1 tamarillo (skinned and diced)
¼ cup red onion (diced small)
1 stalk celery cut in fine slices

DRESSING
2 Tbl fresh lime juice
1 Tbl honey
½ cup water
1 Tbl chopped coriander
2 Tbl Thai fish sauce
½ Tbl sweet chilli sauce

Method:
Place the salad ingredients in salad bowl.

Mix the dressing ingredients and pour over fruit salad.

Cover bowl and refrigerate until needed.

DATE: March 1996

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