Summary

Ingredients

• 1 papaya, ripe, preferably a flight papaya, approx. 700 g in weight
• 300 g leek, approx.
• 350 g celery, approx.
• 6 tablespoon lemon juice or lime juice
• 1 tablespoon maple syrup or cranberry syrup
• 2 tablespoon rapeseed oil
• salt
• Pepper, freshly ground

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Instructions

1. Peel the papaya, remove the seeds and place on kitchen paper (you will need it later). Also remove the soft inside of the papaya. Then cut the papaya into small cubes. Transfer to a large bowl.
2. Clean the leek, cut into fine rings approx. 2 mm wide. Scald leek rings with hot water, stir and immediately transfer to a colander to drain. Press the connected white rings apart a little so that you have individual white rings.
3. Clean the celery stalks, remove any threads, also cut into fine slices. Add both vegetables to the papaya.
4. Mix the lemon / lime juice, syrup, salt, freshly ground pepper and rapeseed oil into a marinade and pour over the salad. Mix carefully and let steep for about 15 minutes.
5. Finally, if you want, sprinkle with the saved kernels of the papaya. They have a slightly peppery taste. The salad should be eaten soon. If you stand for a long time, the leek turns gray.