Recipe ideas

Exotic Papaya SaladEXOTIC PAPAYA SALAD

Serves 4

Ingredients

  • 2 small or 1 large Reblo Red Flesh papaya
  • 2 passionfruit
  • 4 thin slices fresh pineapple
  • 1 lime, cut into wedges

Method:

  • Peel, seed and slice Reblo papaya into long thin slices.
  • Use a spoon to scoop the pulp from passionfruit into a small bowl.
  • Cut pineapple slices in half.
  • To serve, arrange Reblo papaya and pineapple on 4 plates, spoon passionfruit over top and squeeze with a wedge of lime.
  • Serve with extra lime wedges.

Green Reblo Papaya SaladGREEN REBLO PAPAYA SALAD

Serves 4

Ingredients

  • 1 Lebanese cucumber• 1 large green Reblo papaya, finely julienned
  • 1 cups bean shoots ,washed and dried
  • 2 shallots, thinly sliced
  • 1/3 cup thai basil leaves
  • 1/4 cup mint leaves
  • 1/4 cup coriander leaves
  • 1 long red chilli, thinly sliced
  • 1/4 cup roasted peanuts, roughly chopped
  • Dressing:
    • 1 tablespoons fish sauce
    • 3 tablespoons grated palm sugar
    • 1 teaspoon sea salt
    • 2 tablespoons lime juice
    • 1 garlic clove, crushed
    • 3 coriander roots, washed/scraped and crushed

Method:

  • Slice cucumber lengthways, use a spoon to deseed, slice thinly.
  • Toss all salad ingredients together in a large bowl.
  • To make dressing, place all ingredients in a screw top jar and shake until salt and sugar have dissolved.
  • To serve, drizzle dressing over salad, toss through and serve with grilled meat, prawns or fried fish.

Note: This salad makes a great entrée. Add 1 cup of shredded chicken to make a light meal.

Papaya SaladPAPAYA SALAD

Serves: 2

Ingredients

  • 1 whole Reblo Red Flesh Papaya sliced into wedges, deseeded and peeled
  • 1/2 cup water
  • 1/3 cup caster sugar
  • 1 tablespoon fresh lime juice
  • 1/4 cup flaked almonds
  • 1/2 cup shredded coconut

      Method

      • In a small saucepan over a low heat stir the water and sugar until the sugar melts. Remove from heat and stir through lime juice.
      • Lightly toast the almonds and coconut on a baking tray under the grill on a low temperature.
      • To serve, arrange the sliced Reblo papaya on 2 plates, sprinkle with almonds and coconut and drizzle with lime syrup.

      Note: as a variation this tastes great with a dollop of vanilla yoghurt.

    • Recipe development and photographs funded by the HAL Papaya Industry marketing campaign