GREEN PAPAYA SALAD WITH LIME AND PEPITAS
Steps:
- For the lime vinaigrette: In a medium bowl, whisk the olive oil, mirin, fish sauce, rice vinegar, soy sauce, sugar, lime zest and juice, and salt and pepper to taste.
- For the salad: Add the rice to a dry cast-iron skillet set over medium heat and toast, stirring frequently, until nutty and fragrant, 10 to 12 minutes. Transfer to a bowl to cool. Place the rice in a spice grinder and pulse until finely ground (the size of kosher salt). Set aside.
- Heat the sesame oil in a saute pan over high heat. Add the green beans and cook until well charred on the outside, about 2 minutes. Transfer to a plate and set aside. (The beans should still be almost raw in the middle so they remain crunchy.) Place the cherry tomatoes in the same pan and lightly char; transfer to the plate with the beans and let cool. Cut the tomatoes in half (it's okay if they get a little smashed), and cut the beans into 2-inch-long pieces.
- In a large bowl, combine the green beans, tomatoes, mung beans, red onions, scallions, papayas, Thai bird chiles, red peppers, cucumbers, basil, mint, pepitas, 1/2 teaspoon salt and pinch of pepper. Drizzle with the lime vinaigrette and mix well. Transfer the salad to a large serving platter and garnish with the toasted ground rice (for fragrance and a crunchy texture).
PAPAYA WITH RASPBERRIES
Provided by Nigella Lawson : Food Network
Categories dessert
Time 5m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Place papaya half on a plate. Fill the papaya half with raspberries. Squeeze a half of a lime on top. Serve immediately.
RASPBERRY-LIME GINGER SAUCE
Serve with our Watermelon Basket. This sauce is also great with other summer fruits like peaches or nectarines.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 4
Steps:
- Stir together sugar and lime juice in a small saucepan over medium heat until sugar has dissolved. Let cool slightly. Process raspberries and ginger in a food processor until coarsely chopped. With processor running, add lime syrup in a slow, steady stream, and process until smooth. Pour through a fine sieve into a medium bowl, pressing out any remaining juices; discard seeds. Cover and refrigerate until ready to serve, up to 2 days.
PAPAYA-MINT SAUCE
Categories Sauce Citrus Fruit Low Sodium Papaya Mint Summer Bon Appétit
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Puree all ingredients in processor until smooth. Transfer to bowl. Cover and refrigerate until ready to use. (Can be prepared 1 day ahead. Keep refrigerated.)
PAPAYA-LIME SORBET
Cutting up a papaya can be a rather messy affair, with the dark, slippery seeds spilling all over the place. I always eat a few of them, which I call the caviar of the fruit world. Try a few; you'll find they're quite spicy and peppery. If possible, choose a brilliant orange variety of papaya. I find Latin American markets usually have the widest selection, with the best coming from Central America or Hawaii. Sometimes you'll find giant papayas cut into small pieces, which gives you a good chance to check out the color of the flesh beforehand.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 5
Steps:
- Cut the papayas in half and remove the seeds with a spoon. Peel the papayas and cut them into chunks. Put the papaya pieces in a blender along with the sugar, water, lime juice, and salt, and purée the mixture until completely smooth.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
- Add lots of shavings of Lime Granita (page 153) to a dish of Papaya-Lime Sorbet, drizzle with a bit of dark rum, and top with shaved Pineapple Granita (page 153).
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