SPICED FRUIT

1/2 cup white wine vinegar
1/2 cup rum
2 tablespoons lime juice
1 cup sugar
2 tablespoons julienne ginger
1 teaspoon grated lime peel
1 cinnamon stick (about 3 inches)
3 whole cloves
1/4 teaspoon salt
2 cups seedless grapes
1 mango, peeled, cut into 1-inch cubes
1 papaya, peeled, seeded, cut into 1-inch cubes
1 cup fresh or canned pineapple chunks

Combine vinegar, rum, lime juice, sugar, ginger, lime peel, cinnamon, cloves and salt in small saucepan; mix well. Bring mixture to a boil, then pour mixture over grapes in medium bowl.

Let mixture cool at room temperature. Add remaining fruit and refrigerate at least 1 hour or until thoroughly chilled.

To serve, remove cinnamon stick and cloves, then spoon into individual bowls.

Makes 6 servings
Source: California Table Grapes Commission