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Grilled Strawberry Papaya with Vinaigrette

in Diana's Recipe Book

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Servings: 4-8
Strawberry papaya is known for its reddish-orange or succulent pink flesh and its distinguishing flavor and sweetness. If you can't find strawberry papaya, choose the best ripe papaya from your supermarket's produce section. Fully ripe papayas are three-quarters to totally yellow or yellow-orange; they will give slightly when pressed gently between your palms, but should not be soft and mushy at the stem end. The skin should be smooth, unbruised, and unshriveled, but light, superficial blemishes may be disregarded. Uncut papayas have no aroma; cut papayas should smell fragrant and sweet, not harsh or fermented. Place your fully ripe papayas into a plastic bag and store in the refrigerator. They will keep for up to a week, but the delicate flavor fades, so use them within a day or two, if possible.

2 large (1 to 1/4 pounds each) red, strawberry or watermelon papayas

Papaya Seed Vinaigrette:
1/2 cup fresh papaya seeds
1 cup papaya nectar (papaya nectar can be found in your supermarket's juice section)
1 cup rice wine vinegar
1/4 cup Dijon Mustard
1/8 cup fresh lime juice
3 tbsp. roughly chopped shallots
1 tsp. Creole Seasoning
1/2 tsp. salt
3 ounces extra virgin olive oil

Garnish: (optional)
Coarsely chopped cashew nuts

Place all ingredients for vinaigrette in an electric blender or food processor and blend until pureed well. Pour vinaigrette into an airtight container and refrigerate until ready to use.

Peel the papayas, cut into halves and scoop out the seeds (reserve the seeds for the Papaya Seed Vinaigrette), then pare the papaya with a paring knife or vegetable peeler and cut the flesh into wedges.

Lightly brush papaya wedges with cooking oil. Grill wedges over medium-high heat for 5 minutes, turning once.

Place grilled papaya wedges on a large serving platter and drizzle with chilled vinaigrette. If desired, top wedges with chopped cashews.

Makes 4-8 servings (depending on how many people are being served).

Source: DianasDesserts.com
Date: August 10, 2006


Reviewer: Bonnie
The cold dressing on grilled papaya and honeydew was a wonderful combination.


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