Papaya With Raspberry Lime Sauce Food

MANGO PAPAYA FRUIT SALAD

Steps:

• Whisk lime juice, honey, lime zest, balsamic vinegar, and brown sugar together in a small bowl.
• Place mangos and papaya in a large bowl. Stir lime dressing again and pour over fruit. Lightly stir fruit and dressing, cover, and refrigerate for 1 hour.

PAPAYA SMOOTHIE (BATIDA DE LECHOSA)

Steps:

• Gather the ingredients.
• Peel the papaya using a knife or vegetable peeler.
• Cut the papaya in half lengthwise and remove the seeds.
• Coarsely chop the flesh.
• Place the papaya chunks, milk, lime juice and zest, sugar, vanilla, and ice into a blender or food processor.
• Mix on high speed for 20 to 30 seconds until the mixture is smooth and thick.
• Pour the smoothie into tall frosted glasses. Garnish with lime wedges and serve at once.

RASPBERRY-LIME GINGER SAUCE

Steps:

• Stir together sugar and lime juice in a small saucepan over medium heat until sugar has dissolved. Let cool slightly. Process raspberries and ginger in a food processor until coarsely chopped. With processor running, add lime syrup in a slow, steady stream, and process until smooth. Pour through a fine sieve into a medium bowl, pressing out any remaining juices; discard seeds. Cover and refrigerate until ready to serve, up to 2 days.

PAPAYA AND FETA SALAD

Steps:

• Place the papaya and mint leaves in a medium bowl.
• In a separate bowl, whisk together the olive oil, lime juice and honey.
• Drizzle the dressing over the papaya, season with salt and pepper and toss to coat.
• Divide the salad among 4 plates, sprinkle with the feta, and serve.

FRESH PAPAYA SEED DRESSING

Steps:

• In a food processor, whir together the papaya seeds and onion until finely chopped.
• Add the vinegar, sugar, salt, and mustard and pulse 3 or 4 times.
• With the processor running, gradually add the oil in a thin stream until dressing emulsifies.
• Use on your favorite salad greens.
• Good with a bit of crumbled feta added, too!
• Source: Cathy Z at Gail's Recipe Swap.

PAPAYA SEED DRESSING

Steps:

• In a blender or food processor blend the sugar, the salt, the mustard, and the vinegar until the mixture is smooth. With the motor running add the oil in a stream and blend the dressing until it is emulsified. Add the onion and the reserved papaya seeds and blend the dressing until the papaya seeds are the consistency of ground pepper. The dressing keeps, covered and chilled, for 2 weeks.

SWEET LIME SAUCE

Steps:

• In a saucepan, add all sauce ingredients except arrowroot powder (or cornstarch). Bring to a boil, then lower the heat to a simmer.
• Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chilli or chilli sauce.
• Add the arrowroot or cornstarch powder dissolved in the water. Stir and continue to simmer until sauce thickens. (If it becomes too thick to your liking, add more lime juice and water.).
• Serve the roasted chicken on a platter, either whole or chopped into pieces. Drizzle some of the sauce overtop, then pour the rest around the outside of chicken, or serve it on the side. Garnish with lime slices or wedges, and fresh sprigs of coriander. Serve with plenty of Thai jasmine-scented rice (or potatoes if you prefer), and enjoy!