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Virgin Islands Cooking
Carol M. Bareuther

by Carol M. Bareuther

In the Caribbean, there are many examples of produce, which are eaten like fruit when ripe and like vegetables when unripe and green. For example, ripe yellow bananas make sweet snacks, desserts and beverages. Unripe green bananas are peeled, boiled and served alongside fish as a starchy side dish. Likewise, green, unripe papaya can be peeled, steamed and used in savory dishes, but it's deep orange ripe form is best used in a sweet dish or beverage.

Yield: 15 servings
Nutrition: 391 calories, 29 grams fat, 102 milligrams cholesterol and 245 milligrams sodium per serving.

Ingredients:

• 1 large green papaya (about 2 pounds)
• 3 pounds white potatoes
• ¼ teaspoon salt
• 6 eggs
• 1 pint mayonnaise
• ¼ cup vegetable oil
• 2 tablespoons prepared mustard
• 1 cup "seasoning" made from minced fresh: onion, green pepper, celery and thyme
• Black pepper, to taste
• Salt, to taste

Method:
Cut papaya in half lengthwise. Scoop out small black seeds lining the inner cavity. Peel away outer green skin. Cut papaya into cubes.
Place papaya in pot of water and boil, adding peeled potatoes, which have also been cut into cubes. Add salt to water while boiling. Cook papaya and potatoes until soft, then remove from water and put to cool.
Place eggs in a saucepan, cover with water and cook until hard-boiled. Cool eggs in cold water after boiling.
When papaya and potatoes are cool, place them in a bowl (not metal) and add shelled, chopped, hard-cooked eggs, mayonnaise, oil, mustard and seasonings. Mix well, adding black pepper and additional salt to taste. Chill and serve cold.

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