Papaya Mint Sauce Recipes

Steps:

• In a small bowl, combine the papaya, onion, mint, chipotle pepper, 1 tablespoon oil and honey. Cover and refrigerate until serving., In a large skillet, cook halibut in remaining oil for 4-6 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

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.

Steps:

• For the vinaigrette: In a large bowl, whisk together the vinegar, lime juice, fish sauce, soy sauce, peanut oil, and sesame oil. Add the papaya and onions and mix well. Add the cucumber, mint, basil, sugar, and white pepper and refrigerate covered in a non-reactive bowl for 2 hours to let the flavors marry. Will keep 24 hours covered, refrigerated.
• For the tuna: Preheat a grill to high heat. Drizzle the tuna with oil and season with salt and pepper. Place the tuna on the grill and sear on each side for 30 seconds to 1 minute. The inside should be raw. Remove the tuna from the grill. Slice the tuna into 1/4-inch thick slices.
• Serve the tuna with the vinaigrette.
• Preheat a grill.
• Peel and halve the papaya. Scoop out seeds, season with salt and chile oil. Grill for 2 minutes, or until grill marks appear and papaya softens. Dice when cool.

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.

Steps:

• Whisk first 5 ingredients in bowl. (Peanut sauce can be made 3 days ahead. Cover and chill. Rewhisk before serving.)
• Fill large bowl with warm water. Working in batches, soak 3 rice paper rounds in water until softened, about 2 minutes. Remove rounds from water and arrange in single layer on work surface. Place 1 basil leaf in center of each round. Place 2 mint leaves atop each basil leaf. Place 2 papaya strips, then 2 cucumber strips atop mint. Arrange 2 cilantro sprigs atop cucumber. Fold 1 edge of each round over filling. Fold in ends. Roll up rice paper rounds tightly, enclosing filling. Transfer to platter. Repeat with remaining rice paper rounds. Cover with moist paper towel, then plastic wrap; chill. (Can be made 8 hours ahead. Keep chilled.) Serve rolls with peanut sauce.
• *Available at Asian markets and in the Asian foods section of many supermarkets.
• **Thin Thai or Vietnamese wrappers made from rice flour and known as banh trang. Available at Asian markets and in the Asian foods section of some supermarkets.

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.

Steps:

• In a large salad bowl or plate, combine papaya, dragon fruit and mint leaves.
• In a medium bowl, place vinaigrette and whisk in the pulp from passion fruits until thoroughly combined.
• Pour vinaigrette over salad, distributing evenly. Sprinkle with lime juice and peanuts.
• *If dragon fruit is not available in your area, replace with prickly pear or kiwi fruit.

Steps:

• Puree all ingredients in processor until smooth. Transfer to bowl. Cover and refrigerate until ready to use. (Can be prepared 1 day ahead. Keep refrigerated.)