A passion for papayas - recipes

Sunset, May, 1999 by Linda Lau Anusasananan

MAKES: 6 servings

3 cups diced (about 3/4 in.) peeled, seeded firm-ripe papayas (about 1 lb. total)

5 cups (about 1/2 lb.) watercress sprigs, rinsed and crisped

1/2 cup thinly sliced sweet onion such as Maui, Walla Walla, or Vidalia

1/4 cup white or red balsamic vinegar

1 tablespoon honey

1 tablespoon poppy seed or papaya seeds

2 tablespoons minced fresh mint leaves

1/2 teaspoon ground coriander

Salt

1. In the center of a wide, shallow bowl, mound papayas, surround with watercress, and arrange onion slices on top.

2. In a small bowl, mix vinegar, honey, poppy seed, mint, and coriander; pour over papaya salad. To serve, mix gently and add salt to taste.

Per serving: 60 cal., 12% (7.2 cal.) from fat; 1.9 g protein; 0.8 g fat (0.1 g sat.); 13 g carbo (2 g fiber); 21 mg sodium; 0 mg chol.

Green Papaya and Carrot Slaw

PREP TIME: About 20 minutes

NOTES: Use the shredding blade of a food processor or a hand-shredder to cut papayas for this traditional Southeast Asian salad.

MAKES: 4 servings

1/4 cup rice vinegar 1 tablespoon thin slivers fresh ginger 1 teaspoon sugar 2 cups shredded peeled, seeded green papayas (about 3/4 lb. total) 1 cup shredded carrots 1/4 cup thinly sliced green onions, including tops Asian fish sauce (nuoc mam or nam pla) or salt

1. In a large bowl, mix vinegar, ginger, and sugar.

2. Add papayas, carrots, and onions; mix to blend. Add fish sauce to taste.

Per serving: 52 cal., 3.5% (1.8 cal.) from fat; 0.9 g protein; 0.2 g fat (0 g sat.); 13 g carbo (1.8 g fiber); 13 mg sodium; 0 mg chol.

Papaya Pie

PREP AND COOK TIME: About 11/2 hours, plus 1 hour to cool

NOTES: Serve pie plain or with vanilla ice cream.

MAKES: 8 servings

About 3 pounds firm-ripe papayas

3/4 cup sugar

1/4 cup cornstarch

1 teaspoon ground coriander

1/2 teaspoon ground cardamom

1/4 teaspoon ground nutmeg

2 teaspoons grated lemon peel

3 tablespoons lemon juice

1 package (15 oz.) refrigerated pastry for double-crust 9-inch pie, at room temperature

All-purpose flour

1. Peel papayas, cut in half lengthwise, and discard seeds. Cut papayas lengthwise into 2- to 3-inch-wide slices, then cut crosswise into 1/4-inch-thick strips. Measure 8 cups of fruit; reserve extra for other uses.

2. In a large bowl, mix sugar, cornstarch, coriander, cardamom, nutmeg, and lemon peel. Add papayas and lemon juice, and mix.

3. Unfold 1 pastry round and ease into a 9-inch pie pan. Fill pastry with fruit mixture.

4. Unfold remaining pastry on a lightly floured board and roll into a 13-inch-wide round.

5. Center round over fruit. Pinch pastry at rim to seal, then fold edge under itself flush with pan rim, and pinch to flute. Slash pastry top decoratively. Set pie on a foil-lined baking sheet.

6. Bake on the bottom rack of a 375 [degrees] oven until juices bubble near center, 1 hour and 10 minutes to 1 hour and 20 minutes (55 to 65 minutes in a convection oven). If pastry edges get too dark, cover loosely with foil. Cool at least 1 hour. Cut into wedges.

Per serving: 375 cal., 36% (135 cal.) from fat; 2.7 g protein; 15 g fat (6 g sat.); 58 g carbo (1.1 g fiber); 272 mg sodium; 14 mg chol.