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Papaya with Lime and Chile Powder
Another recipe, because I can’t resist. Sounds mighty strange, you say? Try it, and you’ll like it. Especially nice with warm weather coming, and the basic concept works with many ingredients besides papayas. Works well with peaches, pears, apples. Good combination with diced jicama, zucchini or shredded cabbage. Really. Serve on a bed of baby spinach leaves.
Papaya has wonderful enzymes. Like lemons and raw apple cider vinegar, limes are not acidic (did you know that?). Instead, limes, lemons and raw apple cider vinegar balance pH. So if you’re too acidic, they make you less so. If you’re not acidic enough, they increase acid until you’re just right. Isn’t Mother Nature wonderful! See you Tuesdays for our organic farmers’ market!
Serves 4
| 2 firm HI organic papayas (4 cups-worth) | 1 teaspoon chili powder |
| ½ cup extra virgin olive oil | 1 teaspoon Celtic sea salt |
| ¼ cup fresh organic lime juice | 1 teaspoon black pepper |
| ½ cup minced organic red onion | 8 oz organic baby spinach leaves |
Peel papaya. Halve and remove most of black seeds with a spoon. (My Aunt Anna used to eat these because of their nutritional value, and they taste peppery.) Cut papaya into bite-sized chunks. Add olive oil, lime juice, onion, chili powder, salt and pepper. Toss, let stand at room temp for about 30 minutes (this also keeps nicely in the frig overnight). Serve bedded on baby spinach (or not).
