This refreshing seafood salad is inspired by one I had at an outdoor café in Yucatán, where the cuisine is influenced by Mayan, Caribbean, Mexican, French, and Middle Eastern cultures. Mango and papaya add unexpected sweetness and a tropical twist. I make it for brunch with friends, and serve it with tall glasses of guava iced tea.

　　

Ingredients

serves 4 to 6

　　6 tablespoons mayonnaise

　　1/4 cup (packed) light brown sugar

　　1/4 cup chopped fresh cilantro

　　3 tablespoons Dijon mustard

　　3 tablespoons distilled white vinegar

　　1 tablespoon minced seeded jalapeño chile

　　2 teaspoons fresh lime juice

　　1 teaspoon bottled hot sauce (such as Huichol)

　　Salt and freshly ground black pepper

　　2 cups diced papaya (from 1 small papaya)

　　2 cups diced mango (from 2 large mangoes)

　　1 pound cooked shrimp, shelled, deveined, and diced

　　8 ounces lump crabmeat, picked over to remove any shell and cartilage

　　2 to 3 small honeydew melons (see Tip)

　　

Step 1

Combine the mayonnaise, brown sugar, cilantro, mustard, vinegar, jalapeño, lime juice, and hot sauce in a medium bowl and stir well. Season the dressing to taste with salt and pepper.

　　

Step 2

Put the papaya, mango, shrimp, and crabmeat in a large bowl. Add the dressing and toss gently to combine.

　　

Step 3

Halve the melons and scoop out the seeds. Spoon the salad into the honeydew cups, and serve.

　　

tip

Step 4

The bottoms of the honeydew halves may need to be partly sliced off so they don’t roll around. An average honeydew is about the size of a small bowl on the inside.

　　Fresh Mexico