PAPAYA SALAD
from Menus and Memories from Punjab, by Veronica Sidhu
Most Punjabis like to eat ripe papaya for breakfast with a splash of lime. Here I have used it to bring color and flavor in a fruit chaat that will brighten a brunch or bring a light touch to a heavier meal. The enzymes found in papaya help digest protein.
Yield: 8 1-cup servings
3 tablespoons lime or lemon juice
1 clove garlic, minced
1 tablespoon crumbled gurd or brown sugar
2 teaspoons chaat masala
1/2 teaspoon salt
1/4 teaspoon black pepper
5 cups peeled and cubed (1-inch) ripe papaya
1 cup halved red or green grapes
3 cups 1/2-inch cubes green or red apple
1 small to medium red onion, chopped (optional)
1/2 cup sliced cilantro leaves
Mix the lime or lemon juice, garlic, brown sugar, chaat masala, salt and pepper together until smooth.
Combine the fruit and the onion in a large salad bowl. Pour the dressing over the salad and toss carefully. Refrigerate until serving time and then add the cilantro just before serving.
Menus and Memories from Punjab, by Veronica Sidhu will be available in September 2009.
