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Give a pitcher of water a little boost of flavor (or a lot) with ripe fruit and fresh herbs. For a quart of water, gently crush a handful of aromatic leaves (like mint) and cube or slice about 1 cup of ripe fruit. Let it sit in the fridge overnight, and then strain out the leaves and fruit for a lightly flavored water. Sweeten if desired.
For more flavor and fiber, make an agua fresca. Skip the overnight soak and puree the fruit and water together in a blender. You can strain out the pulp for a clear, light beverage, or leave the fruit pulp in and just give it a stir or a shake before serving. Garnish with fresh herbs if desired. You can also make an herbal infusion (soak the herbs overnight in water, or brew as a tea with hot water), and remove the leaves before blending the water and fruit together.
Some flavor combinations to try:
watermelon + Thai basil
cantaloupe + mint
cucumber + lemon + mint
lilikoi + orange + honey
pineapple + mint
Posted by M.K. Carroll on October 12, 2014 at 8:26pm
20 August 2014 Kokua Market email newsletter
Papaya seed dressing is a classic that I remember from the 70's and 80's. Feeling nostalgic, I looked up a recipe in an old community cookbook. It started with equal amounts of sugar and oil, enough to get me to put the cookbook back on the shelf. This lighter, lemon based version uses the fruit as well as the seeds of the papaya to help give it a sweetness and a creamy texture without all the sugar and oil of the original.
A very easy version of this salad is to simply arrange a layer of fresh, clean arugula leaves on a platter, lay chunks or slices of papaya over it, and right before serving, drizzle fresh lemon juice and olive oil over it. This is a quick and easy salad that goes well with wine (salad dressings with vinegar can ruin the taste of a wine), so it's great for taking to parties and get-togethers. The soft, sweet papaya contrasts with the crisp, peppery arugula in a very refreshing way. Instead of arugula, you can use a salad mix or a crisp Asian green like mizuna or tatsoi.
Papaya Seed Dressing
1 tablespoon papaya seeds (or more to taste)
1/4 cup papaya
1/4 cup fresh lemon juice
1/4 cup olive oil or macadamia nut oil
pinch of salt
black pepper to taste
Put all ingredients in a blender and puree until smooth (the papaya seed flecks will still be uneven). Dip a leaf of arugula (or the greens you are using) in and taste. Adjust lemon juice and salt to taste.
Papaya Arugula Salad
1 medium papaya
Posted by M.K. Carroll on August 20, 2014 at 2:00pm