• 2 cups chopped strawberries
• 2 seeded and chopped papayas
• 2 cups plain yogurt
• 2 tsp Watkins Mango extract
• 1 Splenda

In a mixing bowl add the yogurt, extract and Splenda and mix thoroughly with a whisk to incorporate completely. Let stand while you chop your favorite fruit. Toss to coat well and serve cold with a sprig of mint.

• 1 lb halibut fillet
• 1 lime
• cayenne pepper
• salt and freshly ground pepper to taste

Salsa:

• 2 papayas, seeded and cubed
• 1/2 cup coarsely chopped cilantro
• 1/2 red onion chopped
• red and green bell peppers, chopped small dice
• 1 tbsp cider vinegar
• 1 lime, juiced
• 1 clove chopped garlic
• 1 tbsp vegetable oil
• 3 tbsp chopped jalapeno rings

Seed the papaya, and make slices vertically and horizontally in the flesh without going through the peel. Scoop out the papaya and place in a medium bowl. Add the remaining ingredients and let sit in the refrigerator for at least half an hour. In the meantime you can start the rice and clean the fish.

Put the grill on at high heat for at least 5 minutes. Grate the zest of the lime and set aside. Rinse the halibut and pat dry. On a platter squeeze the juice of the lime over the fish. Sprinkle the lime zest, cayenne pepper and salt and pepper on top.

Place the fish on a aluminum foil with enough to fold over and seal into a pouch to cook. Place on the grill for 7 minutes on medium heat. Remove from the grill or when the fish appears flaky when pressed. Top with the papaya salsa and serve with steamed rice that had 1/2 tsp of turmeric put in the boiling water prior.

• 2 1/2 lbs Granny Smith apples
• 3 fresh jalapeno chilies
• 1 cup apple cider vinegar
• 2 cups brown sugar
• 1 1/2 cups raisins
• 1 onion, chopped
• 1/3 cup fresh ground ginger
• 2 cloves crushed garlic
• 1 tbsp curry powder
• 1 tbsp mustard seeds

Peel, core and slice apples about 1/4″ thick. This should come to about 8 cups total. Trim and discard the stems of the jalapenos and chop fine. I usually wear gloves with these as once I rubbed my eyes and that was a HUGE mistake. The oil from the peppers is a tough one on the eyes.

In a 8 qt sauce pan add the apples, peppers, vinegar, sugar, raisins, onion, ginger, garlic, curry powder and mustard seeds. Bring to a boil over high heat. Reduce heat to simmer, stirring the mixture occasionally for 1 1/2 hours until syrupy. Serve this warm or cool completely and store in an airtight container (I like glass) in the refrigerator.

• 1 large papaya, seeded and cubed
• 5 tomatillos, chopped
• 1/4 red onion, chopped
• 1 crushed garlic clove
• 2 tbsp jalapeno rings, chopped
• 1/4 cup lime juice
• 1 tsp sugar
• 1/4 cup cilantro, chopped
• salt and freshly ground black pepper

Combine all the ingredients in a bowl and mix thoroughly to incorporate completely. Season to taste and refrigerate at least 12 hours or overnight to let the flavors meld.

• 2 cups cubed, seeded watermelon
• 1 cup of Sprite or any lemon/lime soda
• 2 tbsp fresh lime juice
• 1 cup ice cubes

Place the watermelon in the freezer about an hour until firm. Remove from freezer and place in a blender along with the soda and lime juice. Blend until smooth, add the ice cubes and pulse until chopped and mixed thoroughly.

• 2 ripe papayas
• 2 cups flaked cooked crab meat
• 2 tbsp finely chopped green onion tops or chives
• 1/2 tsp curry powder
• 1/2 lemon, juiced
• 2 tbsp toasted sunflower seeds
• mint for garnish

Cut the papayas in half lengthwise and carefully remove all seeds. Use a melon baller and scoop out the papaya pulp. Be careful not rip the skin which will be the shell for the meal.

In a frying pan toast the sunflower seeds lightly and let cool. In a mixing bowl lightly toss the toasted seeds, crab meat, chives, lemon juice and curry powder with the papaya balls and mix well. Divide the mixture evenly between the 4 papaya shells and garnish with the mint sprig. Serve as a side dish or light salad with dinner or lunch.