Sunday, September 26, 2010

Please pass the papaya ...

Before now, the only time I had eaten papaya was during a vacation in Jamaica. I loved it, but never thought of finding recipes to prepare a dish at home. Since my loving husband brought two papaya home this week, I hit the internet to find a yummy solution to this fruit dilemma.

Locally-grown, Central Texas papaya

I found a great papaya recipe that combines a true favorite of mine, pineapple, in a zesty slaw.

According to Taste of Home, "This is no ordinary, boring slaw! Bursting with flavor from fresh fruit, cilantro and red bell pepper, guests will rave over this slaw for days!"

Well, let's test it out, shall we?

Pineapple-Papaya Slaw from 'Taste of Home'


1/2 cup unsweetened pineapple juice
1/4 cup olive oil
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon salt
6 cups shredded cabbage
1-1/2 cups cubed fresh pineapple
1-1/2 cups chopped peeled papaya
1 small sweet red pepper, chopped

In a jar with a tight-fitting lid, combine the pineapple juice, oil, lime juice, cilantro, cumin and salt; shake well. In a large bowl, combine the cabbage, pineapple, papaya and pepper. Drizzle with dressing and toss to coat. Cover and refrigerate for at least two hours. Stir just before serving. Yield: 8 servings.

Since the hubby and I are hosting an 'End of Summer' Sunset Soiree this weekend, our guests will be enjoying the Pineapple-Papaya Slaw along with the seafood menu.  Photos to come next week!

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