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EatSmarter exclusive recipe

Papaya Carpaccio

with Mint Pesto

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Papaya Carpaccio
88
calories
Calories

Papaya Carpaccio - Pure fruit pleasure with an extra kick—perfect as a light dessert

0
Print
moderate
Difficulty
20 min.
Preparation
Nutritions
1 serving contains
Fat3 g
Saturated Fat Acids0.6 g
Protein3 g
Roughage6 g
Sugar added0 g
Calorie88
Carbohydrates/g12
Bread exchange unit1
Cholesterol/mg0
Uric acid/mg49
Vitamin A/mg0.3
Vitamin D/μg0
Vitamin E/mg2.6
Vitamin B₁/mg0.1
Vitamin B₂/mg0.1
Niacin/mg1.8
Vitamin B₆/mg0.1
Folate/μg19
Pantothenic acid/mg0.7
Biotin/μg6
Vitamin B₁₂/μg0
Vitamin C/mg244
Potassium/mg673
Calcium/mg85
Magnesium/mg138
Iron/mg2.4
Iodine/μg6
Zinc/mg0.7
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 1 serving
1
ripe Papaya (about 400 grams)
½
8
large leaves Mint
3
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Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Peeler, 1 Citrus juicer, 1 Mortar

Preparation steps

Step 1/8
Papaya Carpaccio preparation step 1

Halve the papaya lengthwise and remove the core with a teaspoon.

Step 2/8
Papaya Carpaccio preparation step 2

Peel the papaya halves and cut the flesh into 1 cm (approximately 1/2-inch) thick slices.

Step 3/8
Papaya Carpaccio preparation step 3

Rinse the lime in hot water and wipe dry. With a peeler, shave zest into wide strips, then cut crosswise into very fine strips (julienne).

Step 4/8
Papaya Carpaccio preparation step 4

Finely chop half of the lime strips.

Step 5/8
Papaya Carpaccio preparation step 5

Squeeze out lime juice and drizzle 1-2 teaspoons over papaya slices.

Step 6/8
Papaya Carpaccio preparation step 6

Rinse mint, shake dry and pluck leaves. Reserve some leaves for garnish. Put remaining leaves in a mortar with the chopped lime zest and 1 teaspoon water and grind to a fine paste.

Step 7/8
Papaya Carpaccio preparation step 7

Finely chop the cashews and add to the mint pesto.

Step 8/8
Papaya Carpaccio preparation step 8

Arrange the papaya decoratively on a plate and spoon the pesto over the slices. Garnish with mint leaves and lime strips and serve.

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