This is a spin off of an afternoon snack we had at the eco lodge in Bali. There could not have been a more satisfying snack than a simple bowl of papaya drizzled with lime juice, raw cacao, and cashew cream. Papaya and cacao trees were growing in and around the eco lodge and eating from the immediate land around us was a very visceral experience. Even though papaya and cacao trees grow nowhere near us at home in Switzerland, this is such an enjoyable summertime snack or breakfast that I will be making it several more times this summer.
The cashew cream makes more than you will use for the salad, unless of course you double or triple the papaya. But leftover cashew cream stays very well in the fridge for several days and can be used to slather on waffles, quick sweet breads such as banana bread, or to top poached pears, grilled peaches or nectarines, or roasted cherries.
Papaya Salad with Lime Cashew Cream and Raw Cacao
Serves 2-4 (depending on size of papaya)
- 1 small papaya
- Handful raw cacao beans (or cacao nibs)
- Juice 1/2 lime
- Lime Cashew Cream (recipe below)
- Peel papaya, scrape out seeds, and cut into bite size pieces.
- Transfer to a bowl and squeeze lime juice over.
- Scatter around raw cacao beans or nibs and dollop a large spoonful of cashew cream on top.
Lime Cashew Cream
- 1 cup cashews, soaked overnight
- 6-12 Tbsp. water
- 1 1/2 Tbsp. honey
- Zest 1 lime
- Juice 1/2 lime
- Seeds scraped from 1 vanilla pod (~2 inch strip)
- 1/4 tsp. salt
- Rinse and drain cashews. Add to a mini food processor (or to the tall cup attachment for the immersion blender)* along with the remaining ingredients.
- Blend until you get a smooth cream. Add as much water to reach your desired thinness of cream.
*A blender may work but it will depend on the width of your base. I have a wider base and would have needed to add another 1/2 cup of cashews for it to blend properly.