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Pineapple and Papaya Salad

Desserts

Ingredients

 
  • 1 medium-sized fresh pineapple
  • 1 large ripe papaya
  • 1 fresh medium-hot chili pepper
  • 15 g fresh corionder or flat-leaf parsley
  • 1 lemon
  • salt
 
 

Method

 
  1. Peel the pineapple carefully, cutting off all the leaves. Cut the pineapple lengthwise into four pieces and discard the hard core. Chop the flesh into 2 cm chunks and place them into a bowl.
  2. Peel the papaya, then cut it in half lengthwise and scoop out the pips willi a spoon. Cut the flesh into small dice and add them to the pineapple.
  3. Slil the chill pepper along its length, discard the seeds, and chop the chill pepper finely.
  4. Wash the coriander or parley under cold running water, shake dry and finely chop the leaves.
  5. Cut the lemon in half and squeeze out the juice, then mix the juice with the finely chopped chili pepper and the chopped parsley leaves.
  6. Season the dressing with salt to taste, then stir the dressing into lhe fruit. Serve the salad at once.
     
 

Serves 4
390 kJ per portion
 

Recipe from:

Cookery Around the World - Mexico.



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