RAMBUTAN AND POTATO SALAD

Ingredients:
required amount of potatoes
12 rambutans peeled and flesh sliced from seed
1 large carambola (five corner fruit), diced
2 eschallots, finely chopped;
½ a red capsicum, finely chopped
salt and pepper
1 Tbl finely chopped mint
2 Tbl mayonmaise
3 Tbl avocado relish

Method:
Boil, peel and slice potatoes. Mix all well and chill.

Joan Crees,
Mossman Newsletter

DATE: November 1990

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