So, we discovered yesterday that one of the large grocery store chains here in Mexico City has online ordering and delivery. Just like NYC. I signed up and went a little nuts — since we don’t own a car, we can only carry so many groceries home, even though it’s a fairly short two-block walk. This was my chance to get heavy, fluid-based products. In mass quantities. And bet your bippy, indeed I did:
Along with this juicy papaya from Chiapas, I bought a coconut, cantaloupe, limes and bananas. The produce here is exceptionally fresh, since it’s all grown nearby. Year-round.
But, there’s just two of us, and the dog. So, what the hell did I do with all this produce?
I made a mouth-wateringly good fruit salad. Check out my bounty:
Joy’s Papaya-Cantaloupe-Coconut (and maybe bananas) Salad
– A ripe papaya
– A ripe cantaloupe
– A ripe coconut
– If desired, little bananas — the tropical sweet kind
– Juice of 2 or 3 limes
– Salt, chili pepper (if desired, this is an acquired taste that I’ve definitely acquired, but it’s odd to some. If you like salt on your watermelon, chances are you’ll like it).
Directions: Drill holes in the coconut, using any means necessary. Electric drills work great, so does a hammer and nail. Drain the coconut juice out:
Then smash the shell to bits in a towel:
Then, work meticulously to remove the flesh from the shell, rinse off debris, and place in a food processor and grind it up. It’s OK to keep on the thin brown shell layer attached to the flesh.
(Reducing a whole coconut to grated bits is exhausting, but you’ll keep reminding yourself that you’re burning calories).
You’ll only need about 1/2 the flesh of the coconut for a big bowl of fruit salad. You can freeze the rest and use it any way you wish.
Then, slice open and scoop out the seeds from your cantaloupe and papayas:
Scoop ’em out with melon baller or ice scream scoop or equally round tool. Or slice them up in squares or however you want.
Mix it all together in a big bowl and add lime juice and other spices, if desired. Let sit in the fridge for a few hours. Immediately before serving you can add bananas, too — don’t add those early on, or they’ll get mushy and gross.