Makes 4 to 6 appetizer portions
1 Green Skinned Large Papaya**, peeled and seeds removed
1 Pommelo, peeled & fruit cut into bit sized pieces (substitute 2 Grapefruits if needed)
1 Large Carrot, grated
Spicy Peanut Sauce, recipe follows
¼ cup Finely Grated Unsweetened Coconut
¼ cup Roasted Peanuts, chopped
¼ cup Dried Shrimp, soaked in ¼ cup Boiling Water & Drained
¼ cup Bonito Flakes (dried, aged & shaved Mackerel), chopped
**If the papaya is a very firm, a true “green” papaya, the it should be grated for this salad; use the grater plate on a food processor to make easier, a green papaya can be very hard in texture. If the papaya is more ripe and soft, as most fruits in regular grocery stores will be even if the outer skin is still green in color, then the flesh will be too soft to be grated. This riper type of papaya can be thinly sliced by hand or julienned on a mandolin.
In a large bowl toss together the pommelo, grated papaya, grated carrot and half of the spicy peanut sauce. Divide salad between serving plates. Drizzle a tablespoon of the remaining sauce around each plate and scatter some of the coconut and peanuts on top of each salad. If you are using the dried shrimp or the bonito flakes then sprinkle them on top of each salad just before serving.
¼ cup Smooth All Natural (Unsweetened) Peanut Butter, freshly ground is preferred
2 Tb Honey or Agave
2 cloves Garlic, minced
1 Fresh Thai Chile or Jalapeno, seeds and stem removed
Zest and Juice of 1 Orange
Zest and Juice of 1 Lemon
2 Tb Fish Sauce
Combine all ingredients in the container of a blender; puree the sauce to a smooth consistency.
Peanut sauce can be kept refrigerated for up to 7 days or frozen for up to 3 months.