Papaya & Pineapple Salsa in Cucumber Cups

4 large, straight cucumbers

1 ripe papaya, finely chopped

1 pineapple, finely chopped

1/3 cup bacon, finely chopped

1 tbsp capers

1 tsp freshly ground black pepper

Using a zester, remove the cucumber skins in different patterns.

Cut off each cucumber end and then in half. Next cut each half once, which makes 4 cups per cucumber. Using a small, sharp knife, cut a cone into a cup, remembering not to reach the bottom. Then even the sides to create room for the filling. (If you choose to make smaller cucumber cups, I would recommend scooping them with a melon baller rather than attempting to hollow the centers with a knife. Also, if the bottom of a cup is accidentally cut away, it can be plugged with a cucumber strip and still hold filling.)

Combine the rest of the ingredients in a bowl and toss gently. Fill each cup and use the cucumber skins for decoration if desired.

Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/

URL to recipe: http://brielegrandfromage.blogspot.com/2009/07/happy-feasting-on-4th-of-july.html