Mint Papaya Sorbet Food

PAPAYA SORBET

Steps:

• Bring sugar and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, until sugar has dissolved and mixture is syrupy, about 4 minutes. Let cool completely.
• Puree papayas, lime juice, and honey in a food processor. Transfer to a medium bowl. Stir in sugar syrup.
• Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 2 1/2 hours (up to 1 week). Serve garnished with lime slices.

FRESH MANGO AND PAPAYA SORBET PARFAIT

Steps:

• In 2 separate non-reactive saucepans, place the mango in 1 and the papaya in the other. Add 1 cup of sugar and 2 1/2 cups of water to each pan. Place over medium heat and bring to a boil. Cook for 2 minutes. Remove from the heat and cool completely.
• In a blender, puree the mango mixture until smooth. Remove and strain through a fine mesh strainer. Set aside. Wash out the cup of the blender and puree the papaya mixture until smooth. Remove and strain through a fine mesh sieve. In an ice cream maker, process each mixture, separately, according to manufacturer's directions.
• Slice the strawberries and place in a mixing bowl. Add the remaining 1/2 cup of sugar and a splash orange liqueur, if using, and mix well. Cover and refrigerate for at least 30 minutes. To serve, lay some of the cubed angel food cake over the bottom each balloon wine glass or serving bowls. Place 2 small scoops of the mango sorbet over the cake. Spoon some of the berries over the top. Repeat with the remaining cake, papaya sorbet and berries. Garnish with a sprig of fresh mint.

PAPAYA MINT DRESSING OVER FRUIT SALAD

Steps:

• In a blender, combine papaya, nectar, vinegar, ginger and sugar, and blend until smooth. With motor running, pour in olive oil in slow, steady stream until incorporated. Pour into a bowl, stir in mint and refrigerate, covered until ready to use. Pour over fresh fruit and garnish with mint leaves.

MINT SORBET

Steps:

• Stir sugar, water and mint together in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent in a high-power oven for 3 minutes. Stir thoroughly, making sure there are no grains on the bottom of the dish. Cover with a lid or microwave plastic wrap. Cook for 6 minutes. Prick plastic, if used, to release steam.
• Remove from oven and uncover. Let cool. Strain through a fine sieve. Refrigerate until cold, several hours or overnight.
• Whisk lemon juice into syrup. Place in an ice-cream machine and freeze according to manufacturer's instructions.

MINTY PAPAYA SALAD WITH PASSION FRUIT BALSAMIC VINAIGRETTE DRESSING

Steps:

• In a large salad bowl or plate, combine papaya, dragon fruit and mint leaves.
• In a medium bowl, place vinaigrette and whisk in the pulp from passion fruits until thoroughly combined.
• Pour vinaigrette over salad, distributing evenly. Sprinkle with lime juice and peanuts.
• *If dragon fruit is not available in your area, replace with prickly pear or kiwi fruit.