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Andrea Bayles Nutritional Therapist
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Papaya Fruit Salad with Lemongrass Dressing

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Papaya is rich in papain, an enzyme that helps digest proteins. This enzyme is especially concentrated when the fruit is unripe. Pineapple also contains bromelain (in the core) which is a similar enzyme for digesting proteins.

By using apple juice as the main sweetener means that the syrup is relatively low in sugar. Lemongrass adds a refreshing citrus taste and fragrance.

Serves 4

Dressing:

250mls apple juice

2 stems lemongrass, halved and bashed with a rolling pin

2 star anise

Strips of fresh root ginger

2 papaya, peeled seeds removed, flesh sliced

¼ fresh pineapple, including the core, cut into chunks

8 fresh lychees, halved stones removed

1 ripe avocado diced

Place the apple juice, lemongrass, star anise and ginger in a pan. Bring to the boil and simmer for 5 minutes until syrupy.

Turn off the heat and set aside for 5-10 minutes the lemongrass will add flavour as it cools.

Place the prepared fruit in a large bowl. Strain the syrup over the fruit and chill before serving.

 

 

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