Oh My Papaya

This versatile and nutritious tropical fruit is at home in both sweet and savory dishes

Papaya Canapes with Radishes, Prosciutto and Mint

MAKES 12 SERVINGS OR 24 CANAPES

PREP TIME: 10 MINUTES

1 large papaya

12 prosciutto slices, torn in half

12 large breakfast radishes, thinly sliced

1 handful mint sprigs, to garnish

1 lem on, zest only, fnely grated

Flaked sea salt

Halve, seed and peel the papaya. Cut fesh into large bite-size chunks. Fold prosciutto slices and arrange on top of papaya along with radish slices, skewering them to the papaya with forks. Garnish with mint and a sprinkle of lemon zest and faked sea salt before serving. The dish can be covered and chilled for 2–3 hours before serving.

Pork Medallions with a Polenta Crust Served with Quinoa Risotto and Papaya Salad

MAKES 4 SERVINGS PREP TIME: 1 HOUR 10 MINUTES

For The Risotto

2 tablespoons olive oil

2 scallions, fnely chopped

1 garlic clove, minced

¼ teaspoon dried thyme

¼ tea spoon dried rosemary

1 cup quinoa, rinsed a few times

2 cup dry white wine

5 cups chicken broth, kept hot on stove in saucepan, plus extra as needed

Kosh er salt

Freshl y ground black pepper

For The Pork

1 large pork tenderloin, cut into medallions

2 tab lespoons olive oil

½ cup all-purpose four

¾ cup fne cornmeal

2 cup walnuts, chopped

1 large egg, beaten with 1 tablespoon water

For The Salad

1 medium papaya, halved, seeded, peeled and cubed

2 cups arugula, washed

1 green jalapeno, seeded and fnely diced

2 tab lespoons olive oil

½ lem on, juiced

To Serve

2 tablespoons extra-virgin olive oil

2 tab lespoons Parmesan cheese, fnely grated

1 small red bell pepper, cored, seeded, and cut into fne strips

In a large saucepan set over medium heat, heat olive oil. Add scallion, garlic and a pinch of salt and sweat for 5–6 minutes until softened. Stir in dried herbs and then quinoa, cooking for 2–3 minutes until quinoa is coated in the oil and starting to color. Add wine and let it reduce almost entirely, about 4 minutes. Stir in 1/2 cup of hot broth and cook until absorbed by the quinoa, stirring frequently, before adding the next 1/2 cup of broth; repeat until quinoa is soft and tender, and nearly all of the broth has been used, 20–25 minutes. If needed, add more broth.

In the meantime, preheat oven to 400 F. Season pork medallions with plenty of salt and pepper. In a large saute pan set over a moderate heat, heat olive oil until hot. Sear medallions in hot oil until golden all over. Remove to a plate. Place four in a shallow dish, beaten egg in a second dish, and cornmeal and walnuts in a third dish. Season four and cornmeal mixture with salt and pepper. Dust pork medallions in seasoned four, shaking off excess. Dip into egg, turning to coat, and then let excess drip off. Drop into cornmeal mixture, turning to coat evenly. Arrange back in the pan they were seared in. Transfer to the oven and roast for 12–16 minutes until thickest parts register at least 160 F on a meat thermometer. Remove from oven, transfer to a plate, and cover with aluminum foil. Let rest as you prepare salad.

For the salad: In a mixing bowl, toss papaya, arugula, jalapeno, olive oil and lemon juice with some salt and pepper to taste. Divide among four cups or serving bowls.

To serve, stir extra-virgin olive oil and Parmesan cheese into quinoa risotto. Adjust seasoning to taste with salt and pepper as needed. Divide among serving plates and set pork medallions on top. Garnish with red pepper slices and serve with papaya salad on side.

When eating a fruit, think of the person who planted the tree . —