1 ripe medium pawpaw, peeled, seeded and cut into chunks
¾ cup mango nectar
2 tbsp. rice-wine vinegar
2 tsp. minced fresh ginger
1 tbsp. sugar
⅓ cup olive oil
Assorted fresh fruit, sliced

1 bunch mint, chopped fine (reserve some whole leaves for garnish)
In a blender combine ½ pawpaw, nectar, vinegar, ginger and sugar, and blend until smooth. With motor running, pour in olive oil in a slow, steady stream until incorporated. Pour into a bowl, stir in mint and refrigerate, covered, until ready to use. Pour over remaining pawpaw combined with other fresh fruit and garnish with mint leaves.