Did you know that Christopher Columbus called papayas the “fruit of the angels?” True enough!!! And it’s no wonder, because papayas are at the same time both deliciously sweet and musky.
I’ve been told that this spherical or pear-shaped fruit can grow as long as 20 inches (imagine that!), but the ones most commonly found in the local markets and in the street vendor carts in my neighborhood average a good 7 inches!
Their flesh is most decidedly orange, and its inner cavity contains its black, round seeds encased in a gelatinous-like substance. (For your Halloween folders? A good color combo.) I understand that the papaya’s seeds are edible, but somewhat peppery and bitter. As I write this, I realize that I’ve not tried the seeds. Not terribly adventurous of me. Maybe next time?
I have, however, made and eaten (with great enthusiasm) a papaya-avocado salad that I am happy to share with you today.
I call it …
Pow Papaya-Avocado Salad
… because it delivers Super Duper Pow energy!
4 ripe papayas, small to medium
1 large, ripe avocado, skinned, pitted and diced
1/4 cup raw cashews, chopped
1/4 cup cilantro, chopped
lemon, juice from one fresh squeezed lemon
2 tablespoons shallot, finely chopped
1 cup baby arugula, chopped (Younger leaves, known as baby arugula, are more tender and less pungent than the more mature greens.)
Halve 2 papayas, scoop out the seeds (and toss them or try them, if you like – let me know how it goes J )
Set papaya halves aside.
Halve the remaining papayas, de-seed, peel and then dice its ‘meat.’
Place in large mixing bowl.
Add the rest of the ingredients with the exception of the arugula.
Toss to combine. And then fold the arugula in.
Fill papaya halves with equal portions of the salad and serve!
(based on a recipe from VegetarianTimes.com)
Spread the word … NOT the icing!
wise * fun * utterly useful
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