Serves 4–6

This recipe calls for salting the papaya in order to extract some of its liquid. This is the same method used to prepare eggplant slices for the grill or for use in an Eggplant Parmesan.

Zesty Melon Salad

6 cups assorted melon cubes

2 cucumbers, peeled, halved, seeded, and sliced

6–8 tablespoons lime juice

Zest of 1 lime

¼ cup honey

1 serrano chili, seeded and minced (for a hotter salad, leave the seeds in)

¼ teaspoon salt

  1. In a large mixing bowl, combine the melon and the cucumber.
  2. Mix the remaining ingredients together in a small bowl. Pour over the fruit and toss well to coat.
  3. Serve immediately, or if you like a zestier flavor, let the salad sit for up to 2 hours to allow the chili flavor to develop.