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Papaya, Endive, and Crabmeat Salad


This salad showcases Mexican papaya. Its yellow- to red-colored flesh adds a subtle sweetness.

  • Servings: 4

Photography: James Baigrie

Source: Martha Stewart Living, January 2005


  • 1 cup papaya (Solo or Mexican), cubes (1/2 inch), plus 1 to 2 tablespoons fresh papaya seeds
  • 1 teaspoon grated peeled fresh ginger
  • 3 tablespoons fresh lime juice
  • 2 tablespoons grapeseed oil or light vegetable oil
  • 1/4 teaspoon coarse salt
  • 2 large Belgian endives, cut into matchsticks (about 3 cups)
  • 1 1/4 cups very thinly sliced English (hothouse) cucumber (1/2 cucumber)
  • 3/4 cup jumbo lump crabmeat, picked over


  1. Whisk together papaya seeds, ginger, lime juice, grapeseed oil, and salt in a medium bowl. Add endive, cucumber, papaya cubes, and crabmeat; gently toss.

Cook's Notes

Papayas are ripe when they are slightly soft to the touch, with mostly yellow skin. They can be stored in the refrigerator for a day or two.

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