Procedure:

In a blender, puree the IQF mangoes, peaches, and juices.  Set aside.

In a large bowl mix together all the vegetables, fruit, juice puree, and shrimp.

Adjust seasoning with salt and lime juice.  Store.

Procedure:

Toss the chicken breast with the oil and season with salt.  Using a hot grill,

put grill marks on both sides of the chicken breasts without cooking the chicken

through.  Set aside.  In a crock pot, add the  chicken, vegetables, spices, and

broth.  Season with a little salt, then cover crock pot, and cook on med low setting

for 4 hours.   Using forks, pull apart chicken.  Add the lime juice and cilantro.

Season with salt to taste and serve out of crock pot.         

Ingredient

Amount

Cantaloupe, peeled, deseeded, large dice

1

 ea

Honeydew, peeled, deseeded, large diced

1

 ea

Strawberries, topped, sliced in half

1

 pint

Grapes, picked

1

 bunch

Agave nectar

As needed

Mint, picked, finely sliced

Procedure:   Using wooden skewers; skewer the cantaloupe, then the honeydew. 

Repeat one more time.  Leave room on the end of the skewer to skewer a strawberry.

Do this procedure for the rest of the fruit.  Place grape in a bowl. 

Arrange the skewers on a platter with the bowl of grapes on the end.

Place whole platter in the freezer overnight. 

When ready to serve, drizzle agave nectar over fruit, and sprinkle mint on top.

Procedure:

Place all ingredients into your crock pot and cover.  Cook on medium low

for 4 hours.  Pull apart chicken in pot with forks.  Fold in the lime juice and

Cilantro.  Season chicken with salt and serve.