STARFRUIT-PAPAYA RELISH

Transcription

1 Topping STARFRUIT-PAPAYA RELISH A relish that tops turkey, chicken, fish or beef or gives a tropical treat to any side dish veggie. Easy and quick to make. If you see an unfamiliar tropical fruit, check the helpful "how-tos" attached/ "how-to" links to show how to prepare it. INGREDIENTS: 2 large starfruit 1/2 Caribbean Red papaya 1 cucumber 1 red pepper 1/2 onion 1 cup apple cider vinegar 1 tbsp sugar 1 lime 1 inch fresh ginger Yield: about 4 1/2 cups Prep time: 40 minutes (doesn't include time for cooling and refrigeration) DIRECTIONS: 1. Finely chop the starfruit, taking out the seeds. (See page 2 for a quick and easy way to chop up a starfruit.) 2. Peel and chop a Caribbean Red papaya into small chunks. (See page 3 for a quick and easy way to chop up a Caribbean Red papaya.) 3. Scoop out the flesh of the passion fruit (optionally use the juice only). (See page 4 for a quick and easy way to cut a passion fruit.) 4. Finely chop a cucumber and deseeded red pepper. 5. In a large bowl, combine all fruit and vegetables. 6. Peel about 1" of a ginger hand. Cut-off the piece from the hand. Grate. (See page 5 for a quick and easy way to prepare ginger.) 7. In a small saucepan, add the ginger, lime and the remaining ingredients. Bring to a boil; cook until reduced to about 1/2 cup. Cool slightly. (See page 6 for a quick and easy way to juice a lime.) 8. Stir into fruit and vegetables. Salt and pepper to taste. Refrigerate at least an hour before serving.

2 With a vegetable peeler, trim the brown edges off of the tips. Slice off the ends of the starfruit, but don't discard until you squeeze the juice out of the ends and add to the slices. Vegetable Peeler Poke out the seeds before and after slicing. Slice into star-shaped pieces.

3 Place Carribean Red Papaya on its side. Cut off about 3 inches of the bottom, enough to view seed cavity. STEP 5 With the peel off, cut off the top. STEP 6 Slice down the middle of the papaya. Holding the cut bottom over a bowl, scoop out most of the seeds. Serving Spoon Small Bowl Stand the papaya on its end. Slice off the peel in thin, downward slices. Leave enough peel at top to hold and turn the fruit. Position a spoon below to easily pick up the slippery peels. STEP 7 Flip over to show seed cavity. Scoop out any remaining seeds and any white fibers. STEP 8 If chopping for salads, turn the papaya seed cavity down, and slice lengthwise to your desired width Fax: Place the papaya back on its side. Hold the top of the papaya while you trim any remaining peel off the bottom. STEP 9 Turn chopping board and slice across the papaya for bite-sized chunks. Download Printable Page Get Your Red On

4 Fruit is ripe when it is wrinkled. With a tablespoon, scoop out the seeds and yellow surrounds leaving the white in the shell. Cut open vertically. STEP 5 When scooped out, the inside of the shell should look like this. You can use the yellow and seeds for your recipe or squeeze through cheesecloth to get the juice. Tablespoon Cut open, it should look like this.

5 Fresh ginger how-tos Fresh ginger is easy to work with once you know the ropes, or should I say hands. Ginger is cut into fan-shaped chunks that are called hands. Taste test Fresh ginger will deliver a more intense flavor than dried, powdered ginger. Try it. You'll see why you don't substitute one for the other. There's another reason why.* You don't get the health benefits of fresh ginger when using dried, powdered ginger. While you're at it, get out that store-bought minced ginger jar in the refrigerator. Taste processed minced ginger next to fresh. Fresh has a notable fresher, lighter taste and doesn't have the preservatives required to keep it stored in a jar on the grocery store shelf for months. How to use fresh ginger Medallions - For recipes whose first step is heating up oil (Asian stir-fry for example), medallions of ginger are a quick and easy way to flavor the dish with ginger. Leave the skin on and just slice into 1/4? thick circles or medallions. Add to the oil being heated. The ginger medallions will flavor the oil and eventually the recipe. Before adding any other ingredients take the ginger medallions out. Minced ginger - Most recipes call for minced ginger which is fresh ginger finely grated. It's easy to determine how much ginger to use for a recipe. You'll get about 2 tbs of minced ginger for every 1 inch squared piece of fresh ginger. For 2 tbs of minced ginger, I use my thumb's width and length (to the knuckle) to determine where to break off the piece for the recipe. But don't break off the ginger piece just yet. Let's say you want 2 tbs of minced ginger. Lay the ginger on the countertop or hold the ginger in your hand, use a vegetable peeler or back of a spoon to scrape off ginger's skin for the 1"x 1" area you want. Ginger's skin is very paper-like and isn't hard to peel. Get most of the skin off. They'll be some nooks and crannies you can't get into with the 1? piece still on the ginger hand. That's when you break the piece you want off. Then peel off whatever skin remains. Use a small grater or micro planer to mince the ginger. To prevent scraped knuckles, I use the holder from a mandoline (the one spikes on one side to hold the veggie and a comfortable handle on the other side, to protect my hands). Storing Store ginger hands in your refrigerator or freezer. Just wrap in plastic to avoid ginger drying out. If storing in the refrigerator, wrap in moist paper towels before covering with plastic. Ginger will stay in the refrigerator up to three weeks and up to three months in the freezer. Substitutions? Yes, you can use fresh ginger for crystalized ginger, just add sugar with the fresh ginger.

6 Replace a 1/2 cup of crystallized ginger with 2 tbs fresh ginger and 2 tbs sugar. Chop the fresh ginger coarsely to resemble the shape of the crystallized version. *Don't replaced fresh ginger with the dried ginger spice. Fresh ginger's gingerol converts to shogaol and zingerone. Ginger spice not only tastes different, but loses the health benefits that it's known for. Shogaol and zinerone have not been found to have any medicinal benefit.

7 Microwaving a lime for 30 seconds on high produces the best juicing results. Always juice a lime at room temperature. Roll the lime with the inside of your hand on your countertop. Slice vertically. Ready for maximum juicing.