Papaya meat is my favorite color in the whole world so it’s no surprise that I love them! Currants soaked in apple cider vinegar give bite to this elegant, deep orange dish. The addition of dehydrated green beans makes the meal so lush and freshly colored, it’s almost too pretty to eat. This would be great to serve when you have guests although I’ve noticed that there are a number of people out there who don’t particularly warm to the bright papaya. It’s crazy. I think they’re incredible. I have to admit that there’s many a morning that I indulge in the simplicity of half a papaya with a dribble of honey and a sprinkling of cayenne pepper. It perks me right up. This recipe dresses up the papaya in a totally different way but there’s no getting around all the benefits: anti-cancer, great for digestion and weight loss, a powerful immunity booster, amazing for the eyes. Papaya even fights intestinal worms. And maybe you don’t want to hear that before a recipe but better to know that you’re getting worms out rather than letting them in!
1/2 pound of green beans, trimmed
extra virgin olive oil
1-2 large cloves garlic, crushed
salt and freshly ground black pepper
1 large, ripe papaya
1 1/2 cup cashews, soaked for 4 hours
1/2 cup pine nuts
1 whole garlic clove
1 small shallot
1 1/2 tablespoons yellow mustard seeds
2 tablespoons apple cider vinegar
3 tablespoons fresh lemon juice
1/3 cup dried currants, soaked 2-4 hours in apple cider vinegar and drained
3 tablespoons fresh tarragon leaves
Toss the beans with a splash of olive oil, the grated garlic and salt and pepper to taste. Arrange the beans on a single layer on a Teflex-lined dehydrator rack and “unroast” for one hour at 115 degrees.
Using a knife, peel the thick, outer layer from the papaya. Switch to a vegetable peeler and peel the papaya flesh into long strands, about 1 inch wide so they resemble papardelle pasta.
Combine the cashews, pine nuts, whole garlic clove, shallot mustard seeds, vinegar, lemon juice, 1 teaspoon salt and one teaspoon pepper in a Vita-Mix. Add one cup water and blend until completely smooth. The sauce will stay fresh for 3 days, covered and refrigerated.
Toss the noodles gently with the drained currants, the green beans, tarragon leaves and enough sauce to coat. Divide the noodles among 4 plates and top with arugula leaves and a pinch of sesame seeds. Serve immediately.