Green Papaya Tossed in Apple-Mint Sauce
by Domnick Mason
Even though a fruit, the unripe papaya serves more as a vegetable side dish and is pacifying to all the doshas. The sauce adds dramatic flavor with its blend of lemon and spices to aid digestion and mint, apple and coriander to create a decidedly cooling effect. The perfect addition to a summer meal.
- 1 green papaya (unripe papaya is white with a slightly green tint inside)
- 1 steamed apple, peeled and deseeded
- 1 handful of fresh mint leaves
- 2 tablespoons of olive oil
- Fresh-squeezed juice of ½ lemon or lime
- ½ teaspoon ground coriander seed
- ½ teaspoon roasted cumin seed
- ½ teaspoon salt
- ¼ teaspoon turmeric
- ¼ teaspoon freshly-ground black peppercorn
- 1-2 teaspoons of agave syrup (sweeten to taste)
- Peel the green papaya and remove the seeds and discard them. Cut the papaya into bite-size pieces. Steam until soft. When cooked properly, the green papaya should melt in your mouth like butter.
- To make the sauce, blend the apple, mint, coriander, cumin, salt, turmeric, peppercorn and agave syrup in a blender.
- Toss the steamed papaya pieces in the sauce to create a delicious, refreshing summer dish.