Mango-Papaya Vinaigrette

From my favorite vegan cookbook. I've used this recipe as a base for other fruit vinaigrette. Peaches work well!

1 large ripe mango, peeled, pitted, and diced

1 large papaya, peeled, seeded, and diced

1/3 c. canola oil

1/4 c. apple cider vinegar

1 T. honey

1/2 tsp. white pepper (I use black pepper)

1/4 tsp. salt

Place all ingredients in a food processor or blender and process until smooth, 5-10 seconds. Drizzle over salad. (I usually store homemade dressings in glass jars I've saved so I can shake before serving.)