I love that I am increasing the variety of my fruit dishes. This is a really nice one. When creating this dish, I had this dreamy picture of beautifully cut papaya pieces disappearing into papaya purée. Plus, I love the full flavour of roasted nuts, almonds or seeds. And some well-handled bitterness of a dark green leafy vegetable seemed like the perfect finish. Blending dried mangos with kale results in a profoundly sour purée. Kale yeah, it would go extremely well as a sorbet, too!
Serves 2. Preparation time: 20 min
INGREDIENTS
- 3 medium-sized papaya
- 8 sprigs of coriander (cilantro)
- 1/3 cup of walnuts
- 4 tbsp almonds or hazelnuts
- 2 leaves of kale
- 4 tbsp dried mango
- 2 tsp dried lavender
METHOD
Peel the papaya, and cut in half. Keep a few papaya seeds, remove the rest. Cut about 60 % of the papaya into crystal-like pieces and blend about 40 % together with the coriander (cilantro). Put the papaya aside. Put the almonds in a dry pan on high heat and roast for about 2 minutes. Meanwhile, having in mind the almonds, blend the walnuts in as much water as needed to get your desired texture of a walnut purée or thick walnut milk (you can use the same blender without cleaning out the residue of the papaya). Now blend the kale and dried mango with as much water as needed. Spread the papaya-cilantro-purée on a wide and flat plate. Place the kale-mango-purée in the middle and the papaya pieces around. Chop the roasted almonds. Sprinkle with the almonds, papaya seeds and lavender. Enjoy!