I make this papaya peanut salad when the fruit is somewhere between green and yellow, having a hint of sweet but still crunchy. A light dressing works well when the papaya is at this stage. No garlic or strong sauces, more fruity goodness.
- Semi-ripe papaya – 500grams
- Roasted peanuts, shelled – 1/2 cup
- Green chili – 1 or 2
- Fresh coriander leaves – a few sprigs
- Chaat masala* – 1/2 teaspoon
- Fresh lime juice – 1/2 tablespoon
*I use store-bought MDH chaat masala. If you want to try making your own, I suggest eCurry’s chaat masala recipe.
Peel and deseed the papaya. Grate using a grating surface with wide slots.
Chop coriander leaves and green chili finely.
Mix together grated papaya, coriander leaves, green chilies, lime juice and peanuts. Just before serving, sprinkle chaat masala and mix again. Enjoy papaya peanut salad as a light standalone snack or on the side with a bigger meal.
For a crunchier salad, chill the grated papaya for an hour before combining with the other ingredients.
Adding chaat masala makes the papaya give off water, so do not store after adding it. Serve immediately.
Semi-ripe papaya lends natural sweetness to the salad – no added sugar is required.