{ raw vegan, gluten-free, serves 4 }
Did you know that papaya seeds are edible? And that they’re extremely high in antioxidant nutrients as well being a powerful antiparasitic? Their peppery taste is similar to peppercorns crossed with watercress or arugula. That being said, if you get a mouthful it’ll be a good kick through the nose. I happen to love all things spicy, and true to the heat addict I am, the more I have the more I crave.
The peppery kick of papaya seeds is easily varied through the quantity you’re eating and what you’re eating them with. So if you’re not keen to spicy foods, their nutritive value makes it well worth experimenting.
This papaya “caviar” assembly bears absolutely no taste resemblance to fish eggs. But it’s an elegant yet very simple way to introduce them in an hors d’œuvre format. We always eat with our eyes first.
The cucumber base, the small slice of papaya flesh, and coconut crème fraîche are a cool, lightly sweet contrast to the salty, peppery punch of the seeds. A little basil chiffonade and lemon zest give just a tiny tart and sour balance.
To prepare papaya “caviar”: Halve a papaya and scoop out all the seeds, removing any remaining membrane. Set in a small bowl, and season liberally with sea salt. Allow this to sit together for at least an hour, so that the seeds can absorb some salt. If there is excess moisture, spread onto lined dehydrator sheets and dehydrate just until it is removed.
For the crème fraîche: Put the meat of two young coconuts in a food processor or Vita-mix. Add 1/4 to 1/8 teaspoon of sea salt, and the juice of 1/2 lemon. Blend well until very smooth and creamy, periodically scraping down the sides of bowl. If needed, add a small bit of cold water to get a yogurt-like consistency. Chill in the refrigerator.
To assemble: Slice an English cucumber into 1/8″ rounds. Spread over some crème fraîche, sprinkle with basil chiffonade, and a very thin slice of papaya. Top with desired amount of caviar, and finish with freshly grated lemon zest.
<3, JMK
