Papua New Guinean Tropical Salad

Ingredients

The Papua New Guinean Tropical Salad is a unique adaptation of the original Khazar Salad from Azerbaijani cuisine. While the Khazar Salad primarily features ingredients like tomatoes, cucumbers, and herbs, the Papua New Guinean version incorporates tropical fruits such as pineapple, mango, and papaya. Additionally, the dressing in the Papua New Guinean version includes coconut milk and lime juice, which adds a tropical twist to the salad. We alse have the original recipe for Khazar Salad, so you can check it out.

• 1 ripe pineapple, peeled and diced 1 ripe pineapple, peeled and diced
• 2 ripe mangoes, peeled and diced 2 ripe mangoes, peeled and diced
• 1 ripe papaya, peeled and diced 1 ripe papaya, peeled and diced
• 1 cucumber, diced 1 cucumber, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 small chili pepper, finely chopped (optional) 1 small chili pepper, finely chopped (optional)
• Juice of 2 limes Juice of 2 limes
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• Salt, to taste Salt, to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 2g, 1g
• Carbohydrates (total, sugars): 35g, 25g
• Protein: 2g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the diced pineapple, mangoes, papaya, cucumber, red bell pepper, green bell pepper, red onion, and chili pepper (if using).
2. 2.
   In a separate small bowl, whisk together the lime juice, coconut milk, and salt until well combined.
3. 3.
   Pour the dressing over the fruit and vegetable mixture and toss gently to coat.
4. 4.
   Garnish with fresh cilantro leaves.
5. 5.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Pineapple — Choose a ripe pineapple with a sweet aroma and golden color. To dice the pineapple, cut off the top and bottom, then slice off the skin. Remove the core and cut the flesh into bite-sized pieces.
• Mangoes — Look for ripe mangoes that yield slightly to pressure when gently squeezed. To dice the mangoes, slice off the cheeks on either side of the pit. Score the flesh in a crisscross pattern and scoop out the diced mango with a spoon.
• Papaya — Select a ripe papaya with orange or yellow skin. Cut the papaya in half lengthwise, scoop out the seeds, and peel off the skin. Dice the papaya flesh into cubes.
• Cucumber — Peel the cucumber if desired, then slice it in half lengthwise. Use a spoon to scoop out the seeds, then dice the cucumber into small pieces.
• Bell peppers — Remove the seeds and white pith from the bell peppers, then dice them into small cubes.
• Red onion — Slice the red onion thinly for a milder flavor or dice it for a stronger onion taste.
• Chili pepper — Add a finely chopped chili pepper for a spicy kick, or omit it if you prefer a milder salad.

Tips & Tricks

• For added crunch, sprinkle some toasted coconut flakes or chopped roasted peanuts on top of the salad.
• Adjust the amount of chili pepper according to your spice preference.
• If you prefer a sweeter dressing, add a teaspoon of honey or maple syrup to the lime juice and coconut milk mixture.
• Serve the salad in a hollowed-out pineapple or papaya for an impressive presentation.
• This salad can be made ahead of time and refrigerated, but add the dressing just before serving to keep the vegetables crisp.

Serving advice

Serve the Papua New Guinean Tropical Salad as a refreshing appetizer or as a side dish to complement grilled seafood or roasted meats. It pairs well with dishes that have a hint of spice or smokiness, as the sweetness of the fruits and the tangy dressing provide a refreshing contrast.

Presentation advice

To enhance the presentation of the Papua New Guinean Tropical Salad, arrange the diced fruits and vegetables in a colorful and appealing manner. Consider using a mix of red, yellow, and green bell peppers for a vibrant display. Garnish the salad with fresh cilantro leaves for a pop of green.