I made a green pawpaw salad for tea tonight and it was OK.
You know how it is with pawpaws: Ripe or are there? Harvest early to avoid black spot. Fall from tree and still green. Too many?
Anyway Wendi Phan got me thinking: Using Papaya in Salad..
So I started reviewing the recipe options.
But first what's in a name:
Two kinds of papayas are commonly grown. One has sweet, red or orange flesh, and the other has yellow flesh; in Australia, these are called "red papaya" and "yellow papaw", respectively. Either kind, picked green, is called a "green papaya". --LINK
So that's what I'm talking about. In the past I've cut up the green pawpaws (as in 'chop')and was never that impressed with the salad offering.
It was during my Thai period...
But here is a generic recipe:
The trick is to grate the pawpaw -- like in a Mandolin.But a box grater will do -- with long strands. That way the flesh real takes up the dressing.
One site says: "This recipe will be good to eat for up to two weeks, if you freeze it in the refrigerator. Feel free to stock up on green papaya and eat this delicious and healthy recipe!" (LINK)
Another thing that I just haven't got around to doing yet. It's on my list.