Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
Whenever Local Roots asks me to work specifically with one ingredient, my creative juices really get flowing. It's not all that often that I'm confronted with produce that I'm completely unfamiliar with, but these pawpaws were totally new to me. The texture is almost like ripe bananas or avocado but a bit thicker, and the flavor is all things tropical, and banana-y as well. I had about 900 dessert ideas, but in researching what to do with them, it seemed like pawpaw desserts have been well-covered. I decided to try a play on a pineapple salsa, but with the added flavor of ginger to go along with the other tropical notes. I used habaneros because that's what I could find, but I bet this would be great with thai chiles. Also, feel free to scale up as needed, just watch your salt and lime juice levels.
½ lb pawpaws
1 ea lime, juiced
1 Tbs cilantro, finely chopped
½ ea habanero pepper, seeds removed, finely minced
1 tsp ginger, minced
1 pinch kosher salt
1. Cut pawpaws in half, and remove seeds. Scoop out flesh into a small bowl. Mash with your spoon.
2. Add about a tablespoon of lime juice and the pinch of salt, and stir together. Let sit while you prep your other ingredients.
3. Remove skin of ginger, and grate finely with a microplane. Remove the seeds from the pepper, and finely dice about half, more if you like it super spicy! Remember to wash your hands, wear gloves, and to be cautious in general with spicy chiles. Finely chop cilantro.
4. Mix remaining ingredients into the pawpaw mixture, and serve!
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