with Mint Pesto
|Saturated Fat Acids||0.6 g|
|Sugar added||0 g|
|Bread exchange unit||1|
Halve the papaya lengthwise and remove the core with a teaspoon.
Peel the papaya halves and cut the flesh into 1 cm (approximately 1/2-inch) thick slices.
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).
Finely chop half of the lime strips.
Squeeze out lime juice and drizzle 1-2 teaspoons over papaya slices.
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.
Finely chop the cashews and add to the mint pesto.
Arrange the papaya decoratively on a plate and spoon the pesto over the slices. Garnish with mint leaves and lime strips and serve.