PAPAYA ATSARA

By Ruth Ezra
Chicago, Illinois

Three days in advance I made this papaya relish to complement the salo-salo (banquet) for our family’s luncheon to celebrate our 21st wedding anniversary. I love the sweetness and the sourness of the sugar-vinegar mixture. It was a perfect match with the baked barbeques I prepared.

Ingredients:

1 whole medium size green papaya, shredded
3 cups white vinegar
3 cups sugar
1 cup raisins
1 pack shredded carrots
1 head garlic and sliced diagonally
2 medium size ginger, sliced in strips
1 large size onion, sliced thinly
salt

Papaya Atsara Cooking Procedure:

1. Peel papaya, remove the seeds and grate into strips.
2. Sprinkle salt on shredded papaya to help bring out its juice and set aside.  Rinse papaya with water and once more squeeze to remove water.  Put papaya in a stainless basin together with the carrots, garlic, onion & ginger. Set aside.
3. Now prepare the pickle solution. In a sauce pan, put the vinegar and sugar and bring it to boil for about 2~3 minutes. Stir occasionally until sugar is dissolve.
4. Pour solution on the basin containing the ingredients. Set aside and let it cool.
5. I artistically arranged in a glass jar and refrigerated.

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Ruth D. Ezra is a culinary queen in her own right through experience and training. She works at the AllState Roadside Services in Northbrook, IL.  Her greatest delight is serving good and healthy food to her husband Heman and only daughter, Isabelle. Kit would love to receive feedback on her recipes, and exchange them with yours at ezraruth@comcast.net.