From Taste of the Tropics Cookbook
Sponsored by the Florida Tropical Fruit Advisory Council, Florida Department of Agriculture and Consumer Services




Mango and Papaya Salsa
Serves 6


Mango and Papaya Salsa

2 large ripe mangos, peeled and cut from the pit
1 large ripe papaya, peeled and seeded
1 medium red bell pepper, seeded, deribbed and finely diced
1 small red onion, finely diced
1 large jalapeño chili, seeded and minced
3 Tbs. minced fresh cilantro
1 tsp. ground cumin
1 tsp. Kosher salt
3 Tbs. olive oil
juice of 1 lime

To make the salsa: Cut the mangos and papaya into ¼-inch dice. In a large bowl, combine the mangos, papaya, bell
pepper, onion, chili and cilantro. Add the cumin, salt, olive oil, and lime juice and stir to blend. Cover and refrigerate
for at least 1 hour before using


Ginger Grilled Chicken with Green Papaya and Pineapple Chutney
Serves 4

Ginger Grilled Chicken with Green Papaya and Pineapple Chutney

2 inch piece fresh ginger, peeled and
chopped
2 large shallots, peeled and chopped
4 large cloves garlic, peeled
1 tsp. freshly ground white peppercorns
½ bunch cilantro, washed thoroughly,
reserving 4 sprigs with leaves
2 Tbs. soy sauce
1 tsp. salt
2 Tbs. peanut oil
1 3-pound chicken
1 recipe Green Papaya and Pineapple
Chutney

To prepare the chicken marinade: In a food processor, puree together the ginger, shallot, garlic, pepper, cilantro leaves and stems, soy sauce, salt and oil. Place chicken in a shallow dish, rub both sides with the paste, and marinate covered in the refrigerator for 1 hour.

To grill: Heat a charcoal grill until coals are medium hot, or gas grill to medium hot. Grill chicken on both sides, turning frequently for 30 minutes until the thigh juices run clear.

To serve: Cut the chicken into 6 or 8 pieces and serve with Green Papaya and Pineapple Chutney. Garnish with fresh cilantro sprigs.


Green Papaya and Pineapple Chutney
Serves 4

Green Papaya and Pineapple Chutney

1 ½ cups green papaya, diced
1 ½ cups pineapple, diced
1 cup grated coconut
½ cup roasted peanuts
1 Tbs. minced jalapeño
1 tsp. salt
1 tsp. sugar
1 tsp. ground cumin
To prepare the fruit: In a small pan, simmer the papaya
and pineapple with ½ cup of water over medium heat
until tender.

To prepare the chutney: In a medium-sized bowl mix the coconut, peanuts, jalapeño, salt, sugar and cuminadding a little water if necessary. Add the coconut mixture into the papaya and bring to a boil, cooking until thickened, about 20 minutes.


Green Papaya Slaw
Makes 4 cups

Green Papaya Slaw

1 large green papaya, peeled and shredded
1 large carrot, peeled and shredded
1 small red onion, thinly sliced
2 Tbs. fresh mint, roughly chopped
2 Tbs. fresh basil, roughly chopped
3 Tbs. fresh cilantro, roughly chopped
1 tsp. minced garlic
1 tsp. minced jalapeño
¼ cup lime juice
2 Tbs. sugar
¼ cup fish sauce

To prepare the slaw: In a large bowl, combine the papaya, carrot and onion. Toss together with the fresh mint, basil
and cilantro. In a small bowl, combine the garlic, jalapeño, lime juice, sugar and fish sauce. Mix until sugar is dissolved.
Pour the lime mixture into the slaw and toss together, coating well. Cover and refrigerate for about one hour.



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Papaya Page



Bibliography

Susser, Allen. "Mango and Papaya Salsa, Ginger Grilled Chicken with Green Papaya and Pineapple Chutney, Green Papaya and Pineapple Chutney, Green Papaya Slaw." freshfromflorida.com. Taste of the Tropics Cookbook. c. 2002. Florida Tropical Fruit Advisory Council, Florida Department of Agriculture and Consumer Services. Web. 1 July 2017.

Photographs

Maguire, Ian. Mango and Papaya Salsa, Ginger Grilled Chicken with Green Papaya and Pineapple Chutney, Green Papaya and Pineapple Chutney, Green Papaya Slaw. N.d. trec.ifas.ufl.edu. Web. 1 July 2017.

Published 1 July 2017 LR
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