Papayas: Save the Seeds

It’s as bright and balmy as Hawaii as I write this, so today you get a few Hawaiian recipes. Actually the Pineapple Boat Salad is one I first ate in Thailand, and that one was served without the Papaya Seed Dressing. The recipe is shamelessly adapted from the Hawaiian cookbook in my kitchen. It’s a bit sweet and a bit spicy.

 Pineapple Boat Salad
     2 to 4 servings
1 Ripe Pineapple
1 banana, peeled and sliced
1 papaya, halved, peeled and diced, seeds reserved
Papaya Seed Dressing (see below)
Halve the pineapple vertically, right through the cluster of leaves and down through the fruit. Remove the meat from each half, leaving ¾-inch rims. Dice the pineapple meat. Mixed with the banana, orange, and papaya. Fill each pineapple half with fruit, mounding it. Make the dressing and top the fruit in each pineapple boat with some of it.  It won’t all fit. Serve the leftover pieces on lettuce leaves; if serving to two people, do this for the next lunch or dinner, refrigerating in the meantime. If desired, vary the salad the second time with chopped macadamia nuts or walnuts.

 Papaya Seed Dressing
    Makes about 1 cup
¼ cup coconut sugar
1scant teaspoon salt
1/3 teaspoon dry mustard or 1 teaspoon prepared mustard
5 Tablespoons white wine vinegar
¼ cup olive oil
1 teaspoon sesame oil, optional
3 Tablespoons minced onion
1 Tablespoon papaya seeds

Combine all ingredients in blender or food processor and spin until well mixed and the papaya seeds have turned into little black flakes like pepper. Store in a glass jar with a tight cap.
Papaya Seed Dressing goes well with a fruit salad or a green vegetable salad. Leftover dressing keeps well for several days if refrigerated.
A perfect dessert for a Hawaiian meal is Haupia, a cold coconut pudding.

          Haupia
   6 small servings
2 cups coconut milk
3 Tablespoons cornstarch
3 Tablespoons sugar
Dash salt

Heat 1 ½ cups coconut milk on low heat. Combine the cornstarch, sugar, and salt. Mix into the other ½ cup coconut milk. Stir into the pan, and while stirring constantly, cook until thickened and no longer tasting of starch. Pour into a shallow pan or glass baking dish. Let cool, or refrigerate, until firm. Cut into six squares or diamond shapes. Serve on small plates or on lettuce leaves.