Instructions: If dried papaya is unavailable, substitute dried apricots, and for macadamias, use almonds - no longer a Hawaiian flavour, but still delicious.

Lightly grease 13x9-inch cake pan; line with foil, leaving 2-inch overhang on each long side.

In bowl, beat butter with sugar; beat in vinegar and vanilla. With wooden spoon, gradually stir in flour and salt until in crumbly dough. With fingers, lightly knead portions of dough together; press into prepared pan. Bake in 350F 180C oven for 15-20 minutes or until crust is lightly browned. Let cool on rack for 15 minutes.

Topping:
To make chopping of fruit easier, snip into pieces with kitchen scissors.

In bowl, beat together eggs, sugar and vanilla for about 2 minutes or until smooth; stir in coconut, pineapple, papaya and nuts. Pour over crust, smoothing top; Bake for 30-35 minutes longer or until topping is lightly browned. Let cool completely on rack.

With knife, cut along ends of pan; using foil overhang, loosen from pan. invert onto back of baking sheet; peel off foil. Invert onto board; cut into bars.

[Bars can be covered and stored in refrigerator for up to 5 days or frozen in airtight container for up to 1 month.]

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