MEXICO ~ Avocado & Papaya Salad ~ Ensalada de Aguacate y Papaya
There are two types of PAPAYAS, Hawaiian and Mexican. The Hawaiian varieties are the ones commonly found in supermarkets. These pear-shaped fruit generally weigh about 1 pound and have yellow skin when ripe. The flesh is bright orange or pinkish, depending on variety with small black seeds clustered in the center. Hawaiian papayas are easier to harvest because the plants seldom grow taller than 8 feet. Mexican papayas are much larger, may weigh up to 10 pounds and be more than 15 inches long. The flesh may be yellow, orange or pink. The flavor is less intense than that of the Hawaiian papaya but it still is delicious. A properly ripened papaya is juicy, sweetish and somewhat like a cantaloupe in flavor, although musky in some types. The fruit (and leaves) contain papain which helps digestion and is also used to tenderize meat. The edible seeds have a spicy flavor somewhat reminiscent of black pepper.
MEXICAN AVOCADO & PAPAYA SALAD
Ensalada de Aguacate y Papaya
Serves 4
2-3 avocados, stoned and sliced
1 ripe papaya, peeled, seeded and sliced
1 small lettuce
DRESSING
1/3 cup {80ml/2.5 fl oz} fresh lime juice
1/3 cup {80ml/2.5 fl oz} olive oil
Dressing: Combine lime juice and olive oil. Season to taste with freshly ground black pepper and whisk well. Arrange avocado, papaya and lettuce leaves on four individual serving plates. Pour over dressing and serve immediately.
Source: "TAPAS - Mexican and Spanish Starters, Soups and Snacks" by Angus & Robertson