PAPAYA SALAD
from Menus and Memories from Punjab, by Veronica Sidhu

Most Punjabis like to eat ripe papaya for breakfast with a splash of lime. Here I have used it to bring color and flavor in a fruit chaat that will brighten a brunch or bring a light touch to a heavier meal. The enzymes found in papaya help digest protein.

Yield: 8 1-cup servings

3 tablespoons lime or lemon juice
1 clove garlic, minced
1 tablespoon crumbled gurd or brown sugar
2 teaspoons chaat masala
1/2 teaspoon salt
1/4 teaspoon black pepper
5 cups peeled and cubed (1-inch) ripe papaya
1 cup halved red or green grapes
3 cups 1/2-inch cubes green or red apple
1 small to medium red onion, chopped (optional)
1/2 cup sliced cilantro leaves

Mix the lime or lemon juice, garlic, brown sugar, chaat masala, salt and pepper together until smooth.

Combine the fruit and the onion in a large salad bowl. Pour the dressing over the salad and toss carefully. Refrigerate until serving time and then add the cilantro just before serving.

Menus and Memories from Punjab, by Veronica Sidhu will be available in September 2009.

Buko I (Five-Minute Coconut Salad)

What could be easier than a recipe that calls for only three ingredients? Look for lychees and canned coconut in Asian supermarkets.

3 (11-ounce) cans whole lychees, quartered
6 (3.5-ounce) cans canned grated coconut in syrup
1 cup heavy cream

Combine the lychees with the undrained coconut in a medium bowl. Fold in cream. Refrigerate for 1 hour before serving.
Yields 8 servings.

Coconut Salad
Buko II

Filipino ingredients are available in Asian supermarkets.
8 ounces frozen shredded buko (young coconut), thawed
8 ounces fruit cocktail
1 (15-ounce) jar mata de coco (coconut gel)
1 (12-ounce) jar kaong (palm fruit in syrup)
1 (8-ounce) can sweetened condensed milk
1 (8-ounce) can Nestle cream (thick, sweet topping)
or 8 ounces vanilla yogurt

Drain the buko, fruit cocktail, mata de coco, and kaong thoroughly; combine in a medium bowl. Add the milk and cream, mixing well. Cover and refrigerate for at least 4 hours or overnight. Stir well before serving.
Yields 8 servings.

Picture courtesy of Wikimedia Commons.