Sweet and Savory Recipes For Papaya Salad

Papaya Salad Two Ways — Sweet and Savory

September 8, 2010

While on the island of Maui, I took full advantage of the fact that papayas were local and in season. One morning, I enjoyed the melonlike fruit for breakfast in a straightforward tropical medley, with other South Pacific favorites like passionfruit and starfruit; now, I'm longing to dress it up slightly, perhaps with some cacao nibs and hazelnuts for crunch.

The fruit could've just as easily been shaved or shredded into a savory Southeast Asian salad. Much like mangoes, the papaya can be enjoyed unripe, and adds crunch and sweetness in a toss with fish sauce, dried shrimp, and garlic in the Thai salad known as som tam. Get the recipe for either when you read on.

From Chow

Sweet Papaya Salad

Ingredients

1 cup banana, peeled and cut into 1/2-inch slices (from about 1 medium banana)
1 cup kiwi, peeled and cut into medium dice (from about 3 medium kiwis)
1 cup mango, peeled and cut into medium dice (from about 1 medium mango)
1 1/2 cups solo papaya (Hawaiian or sunrise papaya), peeled, seeds removed, and cut into medium dice (from about 1 medium papaya)
1/4 cup hazelnuts, toasted, skins removed, and coarsely chopped
2 tablespoons cacao nibs
2 tablespoons freshly squeezed lime juice
1 tablespoon agave nectar

Directions

Place all ingredients in a large bowl and gently mix to combine. Serve immediately.

Serves 4.

From Gourmet

Savory Papaya Salad

Ingredients

1 tablespoon dried shrimp
6 Thai chiles
4 garlic cloves
1/4 cup fresh lime juice
2 tablespoons asian fish sauce
4 tablespoons palm or brown sugar
1 pound grated green papaya

Directions

Crush the dried shrimp with the chiles and garlic cloves, then whisk in the lime juice, fish sauce and the sugar.
Toss the dressing with the papaya and serve.

Serves 4 to 6.