Step-by-step cooking directions Prepare the papaya: Peel the green papaya and cut it in half. Scoop out the seeds. Use a julienne peeler or a sharp knife to shred the papaya into thin strips ...

Peel and cut the papaya flesh into small chunks and toss them in the lime juice. 2. Place the papaya chunks in a large glass bowl with the watermelon, pineapple and coconut. 3. In another bowl mix ...

2. Bring to a boil, cool and strain. 3. Skin, de-seed and cut the papayas and melon into cube. 4. Combine the fruit with the cooled syrup, season and chill. 5. Arrange the blanched onions and tomatoes ...

For this year’s holiday feast, we are preparing an aromatic broccoli and cauliflower tajine and a variety of salads, plus a ...

This refreshing fruit salad is perfect ... Peel the papaya with a knife or potato peeler and then cut the fruit in half. Scoop out and discard the seeds and cut the fruit into pieces.

The Thai dish of som tam, or green papaya salad, is wonderfully refreshing. In restaurants, it's served as the cook makes it. But Thailand’s street stalls and specialist som tam shops will ...

Choose golden, slightly soft papaya. Scoop out the seeds before serving. These can be eaten in savoury dishes. They have a peppery flavour and crunchy texture. Papaya is very sweet and needs lemon ...

Add your shredded papaya and carrot into the pestle and mortar and toss with a pair of tongs or chopsticks. Otherwise, mix together the papaya, carrot in a large bowl and pour the sauce from the ...

For a light finale to the Passover Seder dinner, we enjoy a refreshing treat such as a hibiscus and chia seed pudding with sour cherry preserves. Green salad with papaya and pecans is shown with ...