Hibiscus Citrus Papaya Salad
Erin Kunkel
Firm, smooth Maui papayas slice beautifully for this salad, created by Bella Toland to go with grilled shrimp. Although you can use Mexican papayas, they’re a bit earthier-tasting and the slices tend to fall apart.
This recipe, and others like it, can be found in the article “How to Throw an Elegant Hawaiian Feast.”
How to Make It
Step 1
1
Heat a ridged grill pan over medium-high heat, or a grill to medium-high (400° to 450°). Halve lemons crosswise, oil cut sides with a few drops of olive oil, and sprinkle with a pinch of salt. Grill lemons, cut side down, until well browned, 1 to 3 minutes. Let cool slightly, then squeeze into a small bowl. Add salt, sugar, and pepper; whisk to blend. Whisk in 6 tbsp. olive oil. Taste and adjust seasonings.
Step 2
2
Quarter papayas and scoop out seeds and fibrous bits with a soup spoon. Peel quarters with a sharp paring knife, then halve them crosswise. Slice into 1/2-in.-thick pieces (about the same size as orange sections). Put in a large bowl.
Step 3
3
Stack basil leaves and thinly slice. Add onion, radishes, basil, orange segments, and 1 1/4 cup macadamias to bowl. Toss gently with dressing.
Step 4
4
Sprinkle with remaining macadamias and the flowers. Serve within 30 minutes.
Ingredients
2 lemons
About 6 tablespoons extra-virgin olive oil, plus more for lemons
About 1 tablespoon each kosher salt and sugar
About 1 teaspoon freshly ground pepper
4 firm-ripe Hawaiian papayas or 1 large firm-ripe Mexican papaya
2 cups loosely packed basil leaves
1/2 sweet or red onion, thinly sliced
8 to 10 small red radishes or 3 to 4 watermelon radishes, very thinly sliced
6 large oranges, peeled and sectioned
1 3/4 cups salted toasted macadamia nuts, chopped
Edible flowers, such as borage or sweet pea, for garnish
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