Papaya, Endive, and Crabmeat Salad

Photo: James Baigrie

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


  • 1 cup papaya (Solo or Mexican), cubes (½ 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

  • ¼ teaspoon coarse salt

  • 2 large Belgian endives, cut into matchsticks (about 3 cups)

  • 1 ¼ cups very thinly sliced English (hothouse) cucumber (½ cucumber)

  • ¾ 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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