In large bowl, combine jicama, carrot, watercress, alfalfa sprouts, grapefruit, and raisins; set aside. Pare papayas; slice in half lengthwise. Scoop out seeds and discard. Set aside.
Make dressing in jar with tight fitting lid. Combine oil, lime juice, lime peel, sugar, celery seeds, salt, and pepper. Shake vigorously to combine. Add to jicama mixture; toss to coat.
Spoon salad evenly into papaya halves. Sprinkle each with peanuts. Serve immediately.
Originally Submitted
12/21/2009
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