In the tropics, some fruits are used as vegetables when they are unripe. Two examples of this are the Green Banana and the Plantain. Both can be split, then boiled, then peeled and eaten. Boiled Green Banana has a great potato like consistency with a very mild banana flavor. It goes great in soups, stews or just plain mashed.
If you are blessed with an Asian market in your neighborhood, you should be able to find a lot of these kinds of fruits including Green Papayas. Green Papaya should be hard and the skin smooth and unwrinkled. The flesh should be white with white seed attached to it. If the fruit is soft or discolored, dried out or wrinkly, put it back.
Paleo Green Papaya Slaw
- One medium Green Papaya
- 1/2 Red Onion
- 1/4 bnch Fresh Cilantro
- 1 tbsp Fish Sauce
- 1 Lime
- 1 clove Garlic
- Black Pepper
- 1 tbsp Olive Oil
- Paring Knife/ Chefs Knife
- Cutting Board
- Some Bowls
- Lime Juicer
- Garlic Rasp
- Remove the skin of the papaya with a peeler or a knife, cut into quarters, remove and discard the white seeds. Using a small metal spoon will make light work of scraping out the seed, which can be stubborn sometimes.
- Using the Mandolin, julienne the papaya and place in a large bowl. You can use a knife to do this if you don’t have a mandolin.
- Thinly slice the red onion and add to the green papaya.
- Coarsely chop the cilantro and add to the bowl.
- In a small bowl combine the juice of one lime, fish sauce, finely minced garlic, oil and some black pepper.
- Pour the dressing over the green papaya and toss.
This side goes great with any grilled meats. Try it with my BBQ Curried Chicken