Dear Dear Jeanne:While vacationing in Hawaii, I tasted papaya-seed dressing for the first time. I looked for a bottle to bring home, but I was astonished at the amount of fat. I cannot find a low-fat version anywhere. I found this recipe, and I wondered if you could reduce the fat. — Summer M., Santa Barbara, Calif.
Dear Summer: Papaya seeds have a peppery taste, and the combination of flavors in this recipe is delicious.
I tried several different versions of this, and the last one tasted great but looked a little different. Then I realized I had forgotten to add any oil at all — and it tasted great without it! I used some cornstarch to thicken it instead of the oil.
This dressing would be great on fruit or lettuce salads, or a combination of both. To obtain the seeds, just buy a papaya and cut it in half. The beautiful black seeds are right in the middle of the fruit, ready to be scooped out.
PAPAYA-SEED DRESSING
1 cup sugar
2 teaspoons salt
1 teaspoon dry mustard
1 cup vinegar
1 small onion
2 cups oil
3 tablespoons papaya seeds
In a food processor, chop up the onion and papaya seeds. Add the sugar, salt, dry mustard and vinegar. With the machine running, pour the oil in slowly.
LOW-FAT PAPAYA-SEED DRESSING
1 tablespoon cornstarch
1/2 cup water
1/2 sweet onion (Maui, Walla Walla or Vidalia)
3 to 4 tablespoons fresh papaya seeds
1 1/2 teaspoons dry mustard
1/2 teaspoon salt
1/2 cup sugar
3/4 cup rice vinegar (or other mild vinegar)
1/4 cup water
1. Dissolve the cornstarch in 1/2 cup cold water. Place in microwave on high for 30 seconds. Remove and stir. Replace and cook another 30 seconds — watching to make sure it boils. Remove and stir the thick, clear, gelatinous goo. Set aside to cool.
2. Place the onion in the food processor and mince. Add the papaya seeds and pulse once. Add the mustard, salt, sugar, vinegar and water. Pulse to combine. Add the cornstarch mixture and pulse again. Store, tightly covered, in the refrigerator.
Makes 2 cups.
Each 2-tablespoon serving contains approximately: Original Recipe: 262 calories; 24 gm fat; 0 mg cholesterol; 237 mg sodium; 12 gm carbohydrate; trace protein; trace fiber. Revised Recipe: 59 calories; negligible fat; negligible cholesterol; 135 mg sodium; 15 gm carbohydrate; negligible protein; negligible fiber.
Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com. Send your recipe for revision to: Cook It Light, Deseret Morning News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (63 cents), self-addressed envelope. © King Features Syndicate Inc.