Orange is usually associated with autumn, falling leaves, pumpkins and Halloween. At a prosaic level, it evokes construction signs, RSS feeds, and Home Depot.
Don’t ever go into Home Depot wearing an orange shirt. J did, and found customers asking him for help with building supplies.
To us, orange is the colour of marigolds, butterflies, and of course, oranges.
In India, it is one of the colours of the flag, it’s the attire of sages and rishis, it is the colour of the Rajasthani people, who liven up the desert landscape with their colourful skirts and turbans. It’s the colour of the alphonso mango, of sunrise and of sunset.
And the papaya. Above all, it reminds us of spring.
Like spring, orange stands for energy, the affirmation of life, flamboyance. It blends the brazen physicality of red with the vibrancy and celebration of yellow. It is the colour of ripe produce and reawakened appetities.
It’s a glorious colour. Not many poems have been devoted to it, partly because ‘orange’ is one of the few words in the English language that rhymes with nothing else.
When Meeta of What’s for lunch, Honey? invited a dish that evokes spring, in our mind it had to be orange. And green. We love those colours. We found ourselves using them in our blog header without really planning to. Meeta loves them too. Check out her blog header.
We created this impromptu fruit salsa with what we found in our refrigerator – papaya, green apples and grapes.
Christopher Columbus, after his first taste, called it ‘the fruit of the angels’. Papaya is a nutritional powerhouse. It is an excellent source of vitamin C, folate and potassium. In addition, it is a good source of dietary fiber, vitamin E, vitamin A and vitamin K.
We find the most orange, juicy papayas in the Hispanic or southeast Asian stores.
Raid your refrigerator and pantry, and use any combo of juicy fruits and veggies to come up with a salsa. You will not be disappointed. The secret ingredient in this dish is tequila. A splash makes a lot of difference. Try vodka, gin or brandy if that’s what you have at hand.
PAPAYA-GREEN APPLE SALSA
4 cups chopped papaya
1 chopped tart apple like Granny Smith – about 2 cups
1 cup halved red grapes
1/3 cup chopped red onion
3 finely chopped green chilies
1/2 tsp grated ginger
2 tbsp lime juice
1/4 tsp ground cumin
3 tbsp chopped cilantro
salt (we used Mrs. Dash sodium-free lemon pepper seasoning)
crushed black pepper
2 tsp tequila (optional)
Mix everything together (except the salt), and let the flavours blend for half an hour. Add the salt, mix gently and serve.
Our entry for the Spring Is In The Air event at What’s for lunch, Honey?.
All about orange.