I was looking for Tiko yesterday to go for a walk, when I saw him outside the gate, surrounded by a group of people who announced he’d just been on a walk with them! Wow. So anyway, turns out that half of them had just bought the property for sale above me, woohoo! Because they’re SO nice. I walked them around and showed them the papaya tree, full of green papayas! The women told me about a wonderful way to use the green papayas – as a vegetable, before the fruit turns yellow! They make a really great Thai salad with it, usually with fish sauce and shrimp. But I left out those and it turned out great! Turns out green papayas are super good for you, as they retain more of their natural enzymes than the ripened fruit! Everyone took home a papaya and it was cute to see them all walking down the road with a big papaya, like a baby in their arms.
- 5 T. fresh lime juice
- 3 T. coconut sugar or panela
- 4 garlic cloves, minced
- 15 green beans
- 1 1 1/2- to 1 3/4-pound green papaya, peeled, halved, seeded
- 10 large cherry tomatoes, halved
- 1 c. chopped fresh cilantro
- 2 green onions, very thinly sliced
- 1 fresh red Thai chile with seeds, thinly sliced
- 2 T. coarsely chopped salted peanuts
Dressing: Whisk first 5 ingredients in medium bowl.
Rinse the beans and cut into 2-inch pieces.Then peel enough papaya to measure 6 cups. Place in large bowl. Add tomatoes, cilantro, green onions, chile, and green beans. Pour dressing over; toss. Sprinkle peanuts over and serve.
Word of the Day – cortar – to cut
Tip of the Day –New foods are all around us. Why is it a new salad is so exciting! Make this and make it again tomorrow, with shredded papaya!
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