Asian Fruit Salad With Papaya Mint Sauce Recipes

PAPAYA SALAD

Steps:

• Start by making the dressing.
• Add all dressing ingredients in a bowl and mix. Set aside.
• Arrange the salad ingredients.
• Peel, and slice Julienne all the veggies except the mint and cilantro. It's best to leave them whole leaves.
• Arrange all the salad ingredients in a large bowl or on a flat plate (I prefer a flat plate as it's more visually appealing for the salad colors to shine).
• Drizzle the salad dressing over the salad.
• Sprinkle the cashews.
• Toss well.
• Serve and enjoy!

MY GREEN PAPAYA SALAD

Steps:

• MAKE THE DRESSING
• Use a mortar and pestle to pound all the dressing ingredients until smooth, pounding each ingredient thoroughly before adding the next. taste and add more fish sauce, lime juice, chili, and/or palm sugar if you want. The flavor's up to you.
• MAKE THE SALAD
• 1. Heat a grill pan, cast-iron skillet, or grill until very hot. Cut the long beans into a manageable size for your pan, if necessary, then char the beans well on all sides, about 4 minutes total. Transfer them to a bowl, cover it tightly with plastic wrap, and let them steam for about 10 minutes. Cut the beans into 1/2-inch pieces and return them to the bowl.
• 2. Tear the basil and mint leaves. Toss together the long beans with the papaya, cucumber, mango, pineapple, long red chilies, herbs, and the dressing. If you have a large enough mortar or want to work in batches and take the time to make the salad even better, pound the ingredients with the dressing just to bruise them and further infuse the ingredients with the flavor of the dressing. transfer the dressed salad to a serving bowl and sprinkle with the crushed peanuts.

PAPAYA MINT DRESSING OVER FRUIT SALAD

Steps:

• In a blender, combine papaya, nectar, vinegar, ginger and sugar, and blend until smooth. With motor running, pour in olive oil in slow, steady stream until incorporated. Pour into a bowl, stir in mint and refrigerate, covered until ready to use. Pour over fresh fruit and garnish with mint leaves.

SIMPLE ASIAN FRUIT SALAD

Steps:

• In a small saucepan, combine the water, sugar, ginger and peppercorns. Heat until sugar is dissolved. Remove from heat and strain into a small bowl or pitcher. Combine mango and papaya in a serving bowl, pour over the syrup and serve.

GREEN PAPAYA SALAD

Steps:

• To make the dressing, in a small bowl, stir together the lime juice, fish sauce, sugar, garlic, and chiles until the sugar dissolves. Set aside to develop the flavors.
• Peel the papaya with a vegetable peeler and then cut off the stem. Halve the papaya lengthwise and use a spoon to scoop out and discard the seeds. Cut each half lengthwise into quarters, and then use a knife to remove the thin white layer lining the cavity. Using a Japanese Benriner slicer (page 22) or a food processor fitted with the largest shredder blade, shred the papaya pieces. Aim for thin strands about 1/16 inch thick, no more than 3/16 inch wide, and 2 1/2 to 3 inches long (about the size of the shredded mozzarella you put on a pizza.)
• Put the shredded papaya in a colander, add the sugar and 1 1/2 teaspoons of the salt, and use both hands to massage the sugar and salt vigorously into the papaya. After a few minutes, the papaya will be a little slimy and limp yet still firm. At that point, rinse it under lots of cold running water to remove the salt and sugar.
• Working in batches, wring out excess moisture from the papaya in a nonterry dish towel: position a mound of the papaya in the center, roll it up in the towel, and then twist the ends in opposite directions to force out the liquid. Do this 3 or 4 times. You want to extract enough water from the papaya yet not completely crush it. Transfer the papaya to a large bowl and fluff it up to release it from its cramped state.
• Fill a small saucepan half full with water, add the remaining 1 teaspoon salt, and bring to a rolling boil over high heat. Add the shrimp, remove from the heat, and let stand for 3 to 5 minutes, or until the shrimp have curled nicely and are pinkish orange. Lift them out with a slotted spoon and set aside to cool, leaving the water in the pan. When the shrimp are cool enough to handle, shred them with your fingers into 1/4-inch pieces. Let the shrimp pieces continue to cool to room temperature and then add them to the bowl containing the papaya.
• While the shrimp are cooling, trim any excess fat from the pork chop. Return the water in the pan to a rolling boil and drop in the pork. When the water starts bubbling at the edges of the pan, remove the pan from the heat and cover tightly. Let stand for 20 minutes. Th e pork should be firm yet still yield a bit to the touch. Remove the pork from the pan. Reserve the light stock for another use or discard. When the pork is cool enough to handle, cut it into matchsticks. Let the pork continue to cool to room temperature and then add it to the shrimp and papaya.
• Just before serving, add the Vietnamese coriander to the salad and toss to distribute evenly. Pour on the dressing and toss again. (If you don't want to bite into a piece of chile unexpectedly, strain the dressing over the salad.) Taste and adjust the flavors to your liking, balancing the sour, sweet, salty, and spicy. Transfer to a serving plate, leaving any unabsorbed dressing behind, and serve.
• notes
• You may ready the papaya, shrimp, and pork a day in advance. Keep them in separate covered containers in the refrigerator, and return them to room temperature before tossing the salad. The dressing may be prepared several hours in advance.
• When I am including this salad in a meal that contains a pork-based dish, I leave out the shredded pork and add more shrimp (use about 3/4 pound total). If papaya isn't available or if you would like a slightly more assertive flavor, use daikon instead. Select young daikons (which have a milder taste) no more than 1 1/2 inches in diameter.
• To make another Vietnamese favorite, substitute sweet-and-spicy Asian beef jerky for the shrimp and pork. Purchase the thin, dark red sheets of jerky, packed in plastic wrap or in boxes, at a Chinese or Vietnamese market. Using scissors, cut about 3 ounces of the jerky into short strips that match the papaya strips; you will have about 3/4 cup. Combine the papaya, jerky, and 1/4 cup shredded fresh Thai basil leaves. Toss the mixture with the same dressing as for the pork and shrimp version, but use a little less, as you will have a slightly smaller amount of salad.

ASIAN FRUIT SALAD WITH PAPAYA-MINT SAUCE

Steps:

• Mix first 6 ingredients in large bowl. (Can be made 4 hours ahead. Cover; chill.) Spoon fruit into 6 small bowls or goblets. Drizzle Papaya-Mint Sauce over fruit. Sprinkle with coconut. Garnish with mint.