When I first read about Mango Coulis in a Hawaiian recipe book, I thought it could easily be substituted with Hawaiian Papaya, but first I needed to find out what is coulis?
A coulis (pron: coo-lee') (French, from Old French couleis, from Vulgar Latin cōlāticus, from Latin cōlātus, past participle of cōlāre, to strain) is a form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulises are most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples.
Hawaiian Papaya Fruit Coulis Recipe
1 flesh from ripe Hawaiian Papaya
1 tablespoon white vinegar
1 tablespoon sugar
1/4 cup finely chopped cilantro
Puree the Hawaiian Papaya in a food processor or blender. In a small saucepan, combine the papaya puree, white vinegar, and sugar. Cook for 5 minutes on medium heat stirring occasionally. Sir in the cilantro.
This Hawaiian Papaya Coulis goes great with any kind of fish dish, but try it with your other meat or vegetarian dishes also.
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