To prepare the marinade for papaya: the Ginger RUB on a small grater and squeeze the juice (about 1tbsp. L.). mix ginger juice with 1tbsp. L. lemon juice, 1tbsp. L. rum or brandy (if salad is not only for adults, rum not to add, and you can add 1ch. L. honey). Papaya peeled, cut into cubes, pour the marinade, sprinkle with sugar and cinnamon and mix well. Let stand in refrigerator 1 hour.

Eggs boiled, cut into cubes. Avocado peel and also cut into cubes. Onions finely shred. To combine avocado with eggs and onions. Fill 2st. L. vegetable oil, mixed with 1tbsp. L. vinegar and a pinch of salt. Leave to soak for 10 minutes.

Roasted peanuts to grind into crumbs.

Carrots to grate on a coarse grater, obliquely, to get bigger. Orange wedges; remove the membranes and dice. Mix carrots, oranges and papaya.

In the middle of the dish lay heaped avocado with the egg, and round carrots with fruits. Zabaviti carrot sauce, vegetable oil, lemon juice (or vinegar), sugar and ground peanuts.

Then carrots sprinkled with crushed peanuts. This salad can be served in portion bowls. In this case, first spread a layer of avocado, cover it with a coat of carrot fruit.

Incidentally, this pickled papaya can be submitted as a separate dessert, garnished with mint leaves!