Cooking Local: Goya Salad 8 Ways
CONTRIBUTED BY KELLY GILLOTTI
So, goya is available here in Okinawa during the summer. Guess what it’s good for? Cooling. The bitter taste of this fruit is especially great to combat the heat. Goya is said to cool skin irritations, calm eye troubles, detoxify the liver, and strengthen vital energy. Goya is also used to treat diabetes, as an aid in weight-loss, and helps boost the immune system. This is another powerful “food as medicine” plant!
Cut the goya in half and scrape out the seeds and white pith. Use a mandolin or knife to very thinly slice the goya. This will be used for all the preparations. I’ve also used myoga and shiso leaf in some preparations. You can slice these thinly if using. Mix up all the ingredients and enjoy as a small side dish with lunch or dinner. If you have time, you can leave these to marinate for 20 minutes before serving. Make sure you try #8; it’s my favorite.
1. Goya, shiso leaf, myoga, soy sauce, sesame oil, and sesame seeds
3. Goya, balsamic vinegar, parmesan cheese, and black pepper
4. Goya, shikuwasa, olive oil, salt, myoga, and shiso leaf
5. Goya, rice vinegar, sesame oil, shiso leaf, and diced umeboshi
6. Goya, myoga, miso, mirin (or rice vinegar), and wasabi paste
7. Goya, coconut oil, coconut flakes, soy sauce, and sriracha
8. Goya, rice vinegar, yuzu (or soy sauce), sesame seeds, sesame oil and avocado