Try some of these recipes:
Papaya poached in cinnamon-lime syrup
Papaya salsa
Green papaya salad
Papaya seed dressing
Fruit simmered in cinnamon syrup is a typical after-dinner treat throughout Mexico.
Ingredients:
2 cups water
1 cup sugar
3, 1-pound papayas, halved, seeded, peeled, cut into ½-inch wedges
3 tablespoons fresh lime juice
6 lime peel strips
1 cinnamon stick
Sour cream
Additional lime peel strips
Directions:
Bring 2 cups water and sugar to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil until syrup thickens slightly, about 6 minutes. Add papaya wedges, fresh lime juice, lime peel strips and cinnamon stick. Reduce heat to medium and simmer until papayas are just tender, about 8 minutes. Using slotted spoon, transfer papayas to bowl. Boil syrup until reduced to 1 cup, about 6 minutes. Pour syrup over papayas and chill at least 2 hours and up to 1 day.
Spoon papayas and syrup into 6 dessert dishes. Drizzle with sour cream and garnish with additional lime peel.
Makes 6 servings
Source: Bon Appetit, Epicurious.com
Active time: Start to finish: 20 min
Ingredients:
2 lb papaya (2; preferably pink-fleshed strawberry variety), peeled, seeded, and cut into ¼-inch dice
1 1/2 cups diced (¼ inch) fresh pineapple (from ½ small pineapple)
2 scallions, finely chopped
1 small garlic clove, minced
2 tablespoons fresh lime juice
½ teaspoon salt
¼ teaspoon black pepper
Directions:
Stir together all ingredients.
Makes about 4 ½ cups.
Source: Gourmet, Epicurious.com
Active time: 30 min. Start to finish: 30 min.
Ingredients:
1 (1- to 1 ¼-lb.) green papaya
1 large tomato, chopped
2 oz. Asian-style beef jerky (optional), cut into fine julienne
2 large garlic cloves, minced
1 to 3 small (1-inch) fresh Asian chiles such as bird or Thai, minced
1 tablespoon minced peeled galangal or fresh ginger
4 ½ tablespoons fresh lime juice
1 ½ tablespoons Asian fish sauce
1 ½ tablespoons sugar
Accompaniment: soft-leaf lettuce
Directions:
Peel and seed papaya. Cut into large pieces and then julienne. Combine with tomato, jerky, garlic, chiles, and galangal in a large bowl. Stir together lime juice, fish sauce, and sugar in a small bowl until sugar is dissolved and toss with papaya mixture.
Mound salad on a platter and serve with lettuce leaves for wrapping.
Serves 4 as a side dish or 6 as a first course
Source: Gourmet, Epicurious.com
This dressing is excellent on fruit salads and even makes an outstanding dressing for coleslaw as part of a summer picnic. Can be prepared in 45 minutes or less.
Ingredients:
1 cup sugar
1 ½ teaspoons salt
1 tablespoon English-style dry mustard
1 cup tarragon vinegar
1 cup vegetable oil
¼ cup minced onion
1 papaya, halved, reserving 3 tablespoons of the seeds and reserving the fruit for another use
Directions:
In a blender or food processor blend the sugar, the salt, the mustard, and the vinegar until the mixture is smooth. With the motor running add the oil in a stream and blend the dressing until it is emulsified. Add the onion and the reserved papaya seeds and blend the dressing until the papaya seeds are the consistency of ground pepper. The dressing keeps, covered and chilled, for 2 weeks.
Makes about 3 cups
References:
Gourmet. Epicurious.com website.
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