Papaya Stuffed with Mango, Tabouli and Feta Stuffed Lychee
Yields servings
Salads
On a hot Hawaii day...there is nothing more refreshing than a cold salad with fresh mango! Ono-licious!
Feta Stuffed Lychee
- 10 fresh or canned lychee (without seeds)s
- 1/4 cup crumbled feta cheese
Mango Tabouli
- 1 cup bulgar wheat
- 3/4 teaspoon minced dried onion
- 1/2 lemon
- 1/2 cup hamakua grape tomatoes
- 1/4 cup fresh italian parsley
- 1/4 cup fresh mint
- Salt and pepper
- 1 lime
- 2 tablespoons extra virgin oilve oil
- 1/2 cup fresh mango
Papaya
- 2 papayas
Optional
- 1/4 cup chopped cucumber (without seeds)
Stuffed Lychee
- Stuff lychees with crumbled feta cheese and set aside in the refrigerator
Mango Tabouli
- Mix bulgar wheat in a bowl with garlic powder, dried onion and a dash of salt and pepper. Add 1 cup boiling water to this dry mixture and mix well. Set aside and chill in a refrigerator for 1 hour.
- Chop tomatoes, set aside. Chop mangoes, set aside. Chop parsley and mint and set aside.
- When bulgar wheat mixture is chilled enough, take out of refrigerator and add olive oil and juice of lemon. Stir. Add tomatoes and stir. Add mangoes and stir. Add parsley and mint mixture and stir to mix well. Taste and add more lemon if desired. Optional: Add chopped cucumbers if you decide to use.
- Cover salad and refrigerate until you are ready to stuff papayas.
Papaya
- Cut papayas in half and discard seeds, put in refrigerator.
To Serve
- Put papaya halves on a plate. Stuff with the Mango Tabouli and garnish with stuffed lychee and wedge of lime.
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