Name: Fijian pawpaw and zucchini salad
Prep time: 135 min
Total time: 135 min
Yield: 1
Ingredients: 2 (about 1.5kg each) green skinned, firm, just-ripe pawpaws, halved, peeled, deseeded; 85g (1/4 cup) salt; 2 medium (about 240g) zucchini, coarsely grated; 1 small brown onion, coarsely grated; 250ml (1 cup) fresh lemon juice; 125ml (1/2 cup) vegetable oil; 2 garlic cloves, finely chopped; 2 tsp freshly ground black pepper; Extra salt; 125.00 ml roughly chopped fresh coriander leaves

Fijian pawpaw and zucchini salad

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Prep Time:
135 minutes

Cook Time:

Total Time:
135 minutes

Try a delicious pawpaw salad starter that's both traditional and impressive.

Ingredients:

2 (about 1.5kg each) green skinned, firm, just-ripe pawpaws, halved, peeled, deseeded
85g (1/4 cup) salt
2 medium (about 240g) zucchini, coarsely grated
250ml (1 cup) fresh lemon juice
125ml (1/2 cup) vegetable oil
2 garlic cloves, finely chopped
2 tsp freshly ground black pepper
Extra salt
125.00 ml roughly chopped fresh coriander leaves

Instructions:

Grate the pawpaws using the grater attachment of a food processor or the coarse side of a hand grater. Place the grated pawpaws in a large bowl, sprinkle with salt, and stir to combine. Cover with plastic wrap and let sit for 2 hours to allow the salt to draw out moisture from the fruit.
Place the pawpaw in a colander and rinse it thoroughly under cold running water. Squeeze out excess liquid using your hands, then transfer the pawpaw to a large clean bowl.
Combine the zucchini and onion with the pawpaw and mix thoroughly.
Combine lemon juice, oil, garlic, and pepper in a small bowl. Season with salt to taste. Mix in coriander. Drizzle the dressing over the salad and toss to coat.

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