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recipe of the month

Chef's Fruit Cocktail

4-5 cups assorted summer Melons, cleaned and cut in half-inch cubes
1 cup Cucumber, diced
1/2 cup Red Onion, diced
1/2 cup Jicama, diced
8 ounces Rice Wine Vinegar
2-3 Tablespoons Sugar
1 teaspoon Chile Paste
2 ounces Red Wine Vinegar

Combine all the diced vegetables and fruit in a bowl and mix. In a separate bowl combine and mix the rice wine vinegar, red wine vinegar, sugar, and chile paste. Pour the mixture over the fruit and toss.

Let rest 10 minutes. Toss gently once again and serve.

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