Combine the rice vinegar and sugar in a small glass or ceramic saucepan, and heat the mixture slowly, stirring to dissolve the sugar. Pour it into a heat-proof pint-size glass or ceramic container and set aside to cool to room temperature.
Peel the radish and save the peels for making the sauté, if you wish, or discard. Cut the radish into
Pour the radish and sauce into a large glass bowl. Peel and seed the apple, then cut it into
Pick all the grapes from their branches and discard any bruised fruit. Trim off the slightly discolored end that was attached to the branch and cut each grape in half, lengthwise. Toss these into the bowl and mix well. Chill the fruit and vegetables for at least 10 minutes and up to 2 hours.
Drain the fruit and vegetables of excess liquid just before serving. Garnish with sprigs of fresh mint, if you like.
© 1985 Elizabeth Andoh. All rights reserved.