By Christine Gable
Peel the sunset-orange skin of a ripe papaya to reveal smooth flesh, rich in the revered papain enzyme that has been shown to aid muscle recovery. Halve and remove the seeds, then scoop or dice papaya into chutneys and salads, or serve alongside seafood or ham.
Grilled Indian-Style Papaya
(Makes 16-20 skewers)
1⁄2 medium papaya, peeled and cut into 1⁄2-inch chunks
1 small onion, peeled and cut into 1⁄2-inch chunks
25-30 cherry tomatoes
Marinade:
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1 tsp. garam masala*
1. Slide produce onto skewers, alternating papaya with onions and tomatoes. Place skewers in a large rectangular pan.
2. Mix marinade ingredients until well-blended. Pour mixture over skewers five minutes before grilling, turning to coat well.
3. Grill over medium heat 6-7 minutes, turning several times until golden-brown and tender.
NUTRITION FACTS (4 skewers):
112 calories, 1.5 g protein,
12 g carbs, 7 g fat
* Garam masala is a northern Indian spice mixture that contains cinnamon, cardamom, cloves, cumin, coriander, black pepper, nutmeg and mace. Look for it in the spice aisle.
