Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Papaya Bruschetta Topping

Servings: 2

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• papaya (1)
• olive oil (30 ml)
• balsamic vinegar (30 ml)
• dried basil (15 g)

Directions

• Peep skin from papaya, scoop out the seeds insides and cut the flesh into small cubes. NOTE: You can wash and dry the papaya seeds to make pepper! Or process them into juice with other fruits.
• Mix 30 ml (2 tbsp) of olive oil, 30 ml (2 tbsp) of balsamic vinegar, 15 g (1 tbsp) of dried basil and a pinch of salt together.
• Pour over cubed papaya and serve with homemade crackers.

Nutrition Data (Per Serving)