Taste of Tulalip: Grilled Papaya Relish adds summer zest to meats, fish

By Gerry Schultz / Tulalip Resort Casino

I love the beginning of summer with the blooming trees and flowers. It also signals the beginning of grilling season, when we gravitate toward lighter fare and outdoor cooking as warmer weather approaches.

The recipe I’m sharing with you is a very simple grilled papaya relish. It’s a nice, light complement for a variety of grilled meats or fish. As an example, I use this flavorful recipe for a chili-crusted, grilled rack of lamb appetizer that we serve at Tulalip Resort Casino during client events, but it can also be used with any grilled meats or fish that you prepare at home.

Since June is National Fresh Fruit and Vegetables Month, this easy-to-prepare recipe highlights both these staples as a tasty accompaniment to meals, though you can serve it well beyond our long summer days!

Grilled Papaya Relish

1 papaya (small and ripe), about 1 cup. (I prefer small papayas to the larger

Caribbean varieties, but either will work.)

1 clove garlic, crushed and chopped

3 tablespoons red onions, chopped ⅛ inch by ⅛ inch

3 tablespoons olive oil, extra virgin

2 tablespoons fresh Italian flat-leaf parsley, chopped

1 tablespoons Peppadew peppers, chopped ⅛ inch by ⅛ inch

1 tablespoon brandy or white wine

1 teaspoon honey

Pinch cayenne pepper

¼ teaspoon salt

(I love the spicy-sweet combo of papayas and Peppadew peppers, but you can substitute red peppers if you do not have Peppadew.)

Preparation

With a potato peeler, peel the skin off the papaya; cut and remove the ends.

Cut the papaya in half and remove the seeds with a spoon or a scoop. Slice the papaya into ⅛-inch- to ¼-inch-thick slices.

Brush with olive oil, about 2 tablespoons, and arrange with tongs on grill to create grill marks on both sides. Remove and allow to cool.

Cut Peppadew peppers and red onions and chop parsley.

Crush garlic and dice, heat 1 tablespoon olive oil in a small sauté pan and add garlic. Cook briefly, then add 1 ½ tablespoons of red onions. Sauté for an additional 1-2 minutes and allow to cool.

In a bowl, toss grilled papaya, sautéed red onions, 1 ½ tablespoons raw red onions, garlic, parsley, Peppadew peppers and parsley.

Add honey, a pinch (about a ¼ teaspoon) of salt and a dash of cayenne pepper (very little, to taste).

Gerry Schultz is the banquet chef at Tulalip Resort Casino.