I’m part of a dinner party club. There’s 11 of us and we take turns hosting a dinner party. We pay $20 into the pot each month and we play a game to win the pot. You can only win once a year. This is our first year and we’ve been doing it potluck style. It’s kind of turned into a lot more work than expected so we’re thinking of taking away the potluck part of it for the next year around.
1/2 diced small fresh pineapple
1 small diced papaya
1 fresh jalapeno pepper, seeded and minced
1/2 medium red onion, finely diced
3 tablespoons lime juice
1 tablespoon olive oil
1 tablespoon chopped fresh mint
Toss together the mango, pineapple, papaya, jalapeno pepper, and red onion in a bowl. Pour in the lime juice and olive oil. Sprinkle with chopped mint leaves before serving. The original recipe called for salt to taste but I rarely add salt to recipes.
Chop Chop Chop! Word of warning: This was the first time I cut up papaya and my hands BURNED! That usually only happens with potatoes as I have mild eczema. Just thought I’d mention that because it was very unexpected!
On to Tostones! Tostones are made from plantains. The recipe was found on Chiquita’s website.
If you’ve never cooked with plantains, it’s a lot different than you’d expect. When you peel it, (you have to slice down and peel back), it actually feels similar to husking corn. It’s quite hard and it’s really strange. It’s definitely nothing like a banana.