Pomegranate and Papaya Salad with ginger dressing Pomegranate Council

This bell-shaped beauty is a sure-fire way to welcome spring.

Its smooth gold and green skin and a bite from its orange sherbet-colored center practically transplant you to an exotic paradise. The fruit grows best in warm locales such as Hawaii.

Papaya, there’s something even delicious in the repetition of speaking its singular name aloud.

The value of this tropical treat pays out benefits beyond taste. It’s high in Vitamin C, Vitamin E and beta-carotence; all three are powerful antioxidants.

Papayas are rich in protein-digesting enzymes such as papain and chymopapain that aid digestion, according to hawaiipapaya.com, and can prevent the oxidation of cholesterol that may damage the blood vessel walls that eventually cause heart attack or stroke.

But all good things in moderation, even this fresh fruit.

Research shows that excessive papaya consumption may trigger increases in total cholesterol and triglyceride levels. Experts also credit the 1-2 punch of Vitamin A and C for a healthier immune system.

Think of it as a multi-vitamin, no pill, but a great snack or meal addition.

What Nutritiondata.com says:

• The good: This food is very low in saturated fat, cholesterol and sodium. It is also a good source of dietary fiber and potassium, and a very good source of Vitamin A, Vitamin C and folate (B Vitamin).

• The bad: A large portion of the calories in this food come from sugars.

Pomegranate and Papaya Salad with Ginger Dressing

Pomegranate seeds add lively color, flavor and crunch to this ginger-spiked salad.

1 medium pomegranate

2 tablespoons lemon juice

1⁄2 tablespoon white wine vinegar

1 clove garlic, chopped finely

1 teaspoon freshly grated ginger or a generous 1⁄4 teaspoon of powdered

1 teaspoon sugar

1⁄4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1⁄4 cup olive oil

2 heads endive, separated into leaves

3 quarts baby lettuce or other torn lettuce leaves

1 medium papaya, peeled, seeded and cut into 1⁄2-inch cubes

2 tablespoons thinly sliced green part of green onion

Separate seeds from skin and pulp of pomegranate (you should have about 3⁄4 cup seeds); reserve. To make dressing, mix lemon juice and next 6 ingredients; whisk in oil. Reserve. On a large serving platter, arrange endive leaves like spokes with tips pointing out. Toss papaya with 1 tablespoon dressing; reserve. Toss lettuce with remaining dressing; mound over endive leaves. Top with reserved papaya; sprinkle with pomegranate seeds, then with green onion.

Makes 6 servings

Source: Pomegranate Council