Papaya Salad with Oats


1 papaya

1 mango

1 coconut
½ cucumber
EAT ME Limes Product photo
1 lime
2 tbsp olive oil + extra for frying
100 ml cooking cream
1 tbsp cane sugar
200 g kiphaasjes
2 eggs
4 tbsp flour

Preheat the deep fryer to 180°C. Or use a frying pan.
Halve the papaya lengthwise, scoop out the seeds with a spoon, slice
the flesh and remove the skin.
Cut the handle into two halves along the stone. Score each half into
squares without cutting through the skin. Press the skin inside out
and cut the strips off at an angle. Or use a mango slicer.
Open the coconut by poking out the holes in 2 of the 3 eyes at the
base of the nut. Collect the coconut water in a glass. Tap the coconut
carefully with the hammer until the shell starts to crack. Scoop the
flesh out of the skin and slice it thinly.
Slice the cucumber into strips.
Squeeze the lime. Put the lime juice, coconut water, olive oil, cream
and cane sugar in the blender or the cup of the immersion blender.
Blend until smooth and season with salt and pepper.
Enjoytes until they are done. Turn the oven off and let them cool down
in the oven.
Peel the lychees, remove the stone and cut them in half. Beat the
cream until stiff with the mixer.
Fill the meringues with a dash of whipped cream, spoon a teaspoon of
strawberry sauce on top and garnish with half a lychee, some
blueberries and a sprig of mint.


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