This is a simple and seriously addictive morning fruit salad that is a cinch to throw together and loaded with nurturing lactation foods. For centuries, papaya has been part of a mama's postpartum diet in much of Asia, and basil, along with fennel and cumin, is a traditional herb used to increase milk supply. The ingredients are easy enough, but the salad has a wow factor. Definitely a good one to share with a breastfeeding friend or bring to a new mama. I felt kinda fancy eating it, like I had been whisked away to the shores of Thailand. Nevermind my 14 month old throwing soggy bits of cereal at me.
Feel free to play around a bit with this salad- it's endlessly adaptable. Swap mango out for lychee or dragon fruit. Use orange juice instead of lime, cinnamon instead of cayenne. Freeze leftovers, add some yogurt, and blend it into a smoothie! You really can't go wrong here. If you are new to papaya, a ripe one will be slightly soft and fragrant with sweet, salmon-colored flesh.
Yield: 2-3 servings
1/2 whole papaya, chopped
2 mangoes, diced
1 pint raspberries
1/4 cup basil, sliced in ribbons
1 tbsp honey
1 tbsp lime juice pinch of salt pinch of cayenne (optional)
1. Cut the papaya and mangoes into bite-size chunks. Add raspberries and sliced basil.
2. Whisk together honey, lime juice, salt and cayenne (if using).
3. Pour wet ingredients over fruit and mix gingerly.
4. Enjoy! Keeps stored in fridge 2-3 days.
*If making ahead of time, add basil when serving to avoid wilting/browning.