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1/4 cup fresh lime juice (about 2 large limes) 1-2 fresh Serrano chiles, deveined, seeded and minced (be sure to wear gloves) 1 T. chopped fresh mint or cilantro 1 large ripe papaya, peeled, seeded and cut into 1/2-inch cubes 1 cup raspberries 1 cup blueberries 1 head butterhead lettuce, rinsed and patted dry 1/2 ripe pineapple, peeled and cored Whisk together the lime juice, chile and mint in a small bowl. Combine the papaya, raspberries and blueberries in a large bowl. Pour the dressing over the fruit and toss gently, taking care

not to crush the berries. Line four plates with the lettuce leaves. Slice the pineapple in half lengthwise, then cut each half into 2-inch spears. Scatter the spears over the lettuce and spoon the papaya mixture with juices on top. Serve immediately. A longtime resident of Oxford, Pamela Meredith-Doyle, formerly Denver’s NBC Channel 9 Children’s Chef, now teaches both adult and children’s cooking classes on the south shore of Massachusetts, where she lives with her husband and son. For more of Pam’s recipes, visit the Story Archive tab at

Tidewater Times in Print and Online! Tidewater Times June 2013 Tides · Business Links · Story Archives Area History · Travel & Tourism 171

July 2013 ttimes web magazine  

Tidewater Times July 2013

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