A Dish For Hunters And Gatherers

Diana Helfand
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Wednesday - March 04, 2009
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It isn’t often that one person can fill up an entire stage, but if the show is Rob Becker’s Defending the Caveman, that’s exactly what has happened not only on Broadway, where it was the longest-running one-man show in history, but also on the national tour.

Now the Hawaii Theatre is presenting this hilarious comedy about the battle of the sexes, opening March 31, when all tickets are priced at only $31 (plus a theatre restoration charge). Becker’s premise is that men have been hunters and women have been gatherers ever since the dawn of history and things haven’t changed over the years, so it’s no wonder the sexes view things differently, including nutrition.


 

Here’s a recipe that both men and women will like, incorporating a little bit of “hunted” protein and some “gathered” fruit.

Papayas are believed to be native to Central America; the Spanish and Portuguese are responsible for cultivation throughout the world. Papayas are cultivated today in most tropical and subtropical climates. Commercial varieties of papaya are generally small, and the Hawaiian Solo papaya is one of the most common varieties. The seeds of the papaya have a peppery taste and are often ground and used in dressings.

When purchasing, choose fruit with reddish-orange skin that yield slightly to the touch. Avoid very soft or bruised fruit. Papaya is an excellent source of vitamin C and a good source of potassium and vitamin A. It is thought to have stomach-soothing properties and to be diuretic.

ROAST DUCK SALAD WITH AVOCADO AND PAPAYA

*1 1/2 cups Chinese roast duck, skinned and diced
*2 avocados, diced
*1 papaya, diced For Dressing:
* juice from 1 fresh lime
* 1/4 cup sweet chili sauce
* 1 teaspoon fresh minced garlic
* 3 medium beefsteak tomatoes, sliced thin
*2 cucumbers, peeled and sliced
* 1 tablespoon black sesame seeds Mix duck, avocado and papaya;toss lightly so as not to damage the avocado and papaya.


Mix lime juice, sweet chili sauce and garlic until combined. Pour dressing over salad and toss lightly to combine.

To serve: Arrange plates with alternating tomato and cucumber slices around rim and place duck mixture in middle. Sprinkle with sesame seeds.

Makes four servings.

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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