Camden New Journal - Reciepe for Grapefruit, avocado and paw paw salad By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 1st August 2008

Clare Latimer's recipe for
Grapefruit, avocado and paw paw salad

Grapefruit, avocado and paw paw salad
This is a delightful starter for a dinner party or just a good, light and healthy lunch.
The combination goes really well.
Just make sure that the paw paws and avocados are really ripe as paw paw in particular can be rather tasteless if under ripe.
It should be bright orange inside and very soft.

Ingredients
Serves 6
1 ripe paw paw,
2 ripe avocados
Juice of ½ lemon
1 pink grapefruit
Salt and freshly ground black pepper
6 teasps hazelnut or walnut oil.

Method
Cut the paw paw in half and discard the pips. Using a sharp knife, remove the skin, cut each half into 4-5 slices lengthways and set aside. Cut the avocados in half and discard the stone. Peel, then slice each half lengthways into 4-5 slices, and coat with the lemon juice.
Using a sharp knife, peel the grapefruit as you would an apple, removing the skin and pith, then cut in between each segment to release the flesh. Discard or drink the juice. Arrange the slices on individual plates, sprinkle with salt and pepper and then drizzle over the oil.

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