Categories: Pickles 
      Yield: 4 servings 
  
      1 c  White Vinegar                     1/2 c  Ginger, Cut In Strips 
  1 3/4 c  Brown Sugar, Packed               1/2 c  Whole Blanched Almonds 
      1 md Onion, Chopped                    1/4 ts Red Pepper Flakes 
      2    Limes Or lemons, Sliced         1 1/2 ts Salt 
      1    Garlic Clove, Crushed               1 c  Dry White Wine 
      1 c  Golden Raisins                      3    Very Firm Papayas * 
      2 lg Tomatoes, Peel & Chopped            2 c  Chopped Fresh Pineapple 
      1    Green Bell Pepper, Chopped      
  
  * Papayas should be peeled, seeded and cut up. 
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  Combine vinegar, brown sugar, onion, limes, garlic, raisins, tomatoes, bell 
  pepper, ginger, almonds, red pepper, salt and white wine in large heavy 
  kettle. Cook gently 1 hour, stirring frequently, until liquid is clear and 
  syrupy. Add more wine or water, if needed, to prevent sticking. Add papayas 
  and pineapple. Continue cooking about 15 minutes or until fruit is tender. 
  Cool and refrigerate or fill hot sterilized jars, leaving 1/2-inch head 
  space. Seal. 
   
  Makes about 4 pints 
   
  (C) 1992 The Los Angeles Times