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
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).
Date: August 10, 2006