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
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