Papaya salad with raspberry puree

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Pour hot water over the Saskatoons and let them steep for about 30 minutes. Peel and halve the papaya and scrape out the seeds with a spoon. Cut the flesh into bite-sized pieces. Sort the raspberries, mash and pass through a sieve. Mix raspberry puree with sugar

2. 2

   Wash mint, shake dry. Pluck the leaves from the stalks, except for a little to garnish, and cut finely. Drain Saskatoons. Mix papaya, raspberry puree, Saskatoons and 3/4 of the mint, let it stand for about 10 minutes. Arrange salad in bowls. Sprinkle with mint strips and decorate with mint leaves

3. 3

   Waiting time approx. 25 minutes