Caribbean Shreds

2 green papaya
1 med. red bell pepper
1 med. carrot
1 med. granny smith apple
1 med. christophene (chayote squash)
1 chili pepper
1 Tb. fresh ginger
3/4 cup roasted peanuts
1/2 cup mint leaves
2 Tb. fresh tarragon
zest and juice of 2 limes
2 Tb. tamari sauce
3 Tb. fresh pineapple juice

Peel, clean, and shred all of the fruits and vegetables on the large holes of a box grater. Mince the chili pepper and ginger. Roughly chop mint, tarragon and peanuts. Combine all of the ingredients and lightly toss until everything, including sugar is dispersed. Marinate in fridge for 30 minutes. Serve with grilled fish, poultry, or as a refreshing side dish.

Adriel Martinetti

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