Salad of red papaya, young coconut and blood orange with a mandarin granita

Salad of red papaya, young coconut and blood orange with a mandarin granita

By
From
Becasse
Serves
6
Photographer
Steve Brown

A lively fresh salad with a varying array of flavours and textures.

I love fresh, young coconuts – their delicate flavour and soft gelatinous texture is simply gorgeous, but they must be young and ripe.

The papaya used in this recipe is the red variety and preferred because of its unique floral aroma and sweet flavour; however it must be very ripe and aromatic.

The trick to recipes such as this is using fruit at its absolute peak and full ripeness – one cannot compromise! Mangoes, tangerines, lemonade fruit, passionfruit, melons and berries are just a few great additions or substitutions for this recipe.

Mandarin granita

Ingredients

Quantity Ingredient
500ml freshly squeezed mandarin juice
80ml white wine
150ml Stock syrup

Method

  1. To prepare the mandarin granita:

    Mix the mandarin juice with the wine and stock syrup. Stir well and adjust the sweetness to your liking. Pour into a square shallow tray and freeze for about 4 hours. Every 30 minutes scrape the surface to achieve a granular texture.

Lemon verbena syrup

Ingredients

Quantity Ingredient
100ml water
20ml sweet white wine
100g sugar
2-3 lemon verbena stalks
lime juice

Method

  1. To make the lemon verbena syrup:

    Put the water, wine and sugar into a heavybased saucepan and heat slowly until the sugar has dissolved, stirring from time to time. Once the sugar has completely dissolved, bring the syrup to the boil and boil for 2 minutes. Remove from the heat and add the lemon verbena stalks. Leave to infuse for 20 minutes. Refrigerate and when cold add a squeeze of lime juice.

Salad

Ingredients

Quantity Ingredient
1 red ripe papaya
4 blood oranges
4 mandarins
1 young coconut
lemon verbena, cut to a fine chiffonnade

Method

  1. To make the salad:

    Peel the papaya, cut in half lengthwise and remove the seeds. Slice into neat wedges and place into a chilled mixing bowl. Peel the oranges and mandarins and use a very sharp knife to remove the pith then cut out the segments and add to the chilled bowl. Crack open the coconut and discard the juice. Use a spoon to scoop out the soft flesh and slice into neat julienne. Add to the bowl with the lemon verbena and chilled syrup and toss everything together gently.

To serve

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. To serve:

    Divide the salad and syrup between 6 chilled dessert bowls. Top with a scoop of granita and serve immediately.
Tags:
restaurant
Becasse
Justin
North
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