Recipes

1/2 Sunrise Solo Papaya, peeled, seeded and sliced
2 tbsp. fresh grated ginger
2 1/2 cups orange juice

Reserve a few papaya slices for decoration also. Purée papaya, grated ginger and orange juice in a blender or food processor fitted with the steel blade until smooth. Baste chicken during the last 10 minutes on the grill.

GINGER, LIME AND UNIQ FRUIT RACK OF LAMB

1 stalk of fresh ginger
2 medium cloves of garlic
1 large Uniq® fruit
1 large lime
2 tbsp. soy sauce
1 tbsp. dark sesame oil
2 racks of lamb (1-1/2 pounds each),
chin bones removed and ribs "Frenched"

Preparation:
Peel the ginger and garlic. Remove three 1x2-inch strips of zest from the lime. Squeeze 1/3 cup Uniq Fruit juice into the food processor bowl. Add the ginger, garlic, soy sauce and sesame oil, and process until smooth. Put the lamb in a large bowl and rub the meat with ginger paste. Cover and refrigerate for 24 hours, turning the racks of lamb occasionally in the seasoning paste.

Cooking:
Bring meat to room temperature. Adjust oven rack to high position and heat oven to 450 degrees. Wrap the rib bones in foil to prevent blackening and put the racks of lamb meat side up in a shallow roasting pan. Spread any remaining ginger paste over the meat and roast for 10 minutes. Lower oven to 350 degrees and roast until the internal temperature of the meat, at the thickest point, registers 130 degrees (medium-rare), 15 to 20 minutes.

Serving:
Let racks rest 5 minutes, cut into chops and serve immediately.
Serves 4