1 Papaya — peeled, seeded,– and cut into chunks
3/4 cup Canned papaya nectar
2 tablespoons Rice wine vinegar
2 teaspoons Minced fresh ginger
1 tablespoon Sugar
1/3 cup Olive oil
Assorted fresh fruit — sliced
1 bunch Mint — chopped fine
(reserve some whole leaves for garnish)

In a blender, combine papaya, nectar, vinegar, ginger and sugar, and
blend until smooth. With motor running, pour in olive oil in slow,
steady stream until incorporated. Pour into a bowl, stir in mint and
refrigerate, covered until ready to use. Pour over fresh fruit and
garnish with mint leaves.
This recipe yields 2 cups of dressing.