Papaya Recipespapaya

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papaya Papaya Atsara

1 kilo grated green papaya
100 grams salt
1 cup cane vinegar
1/2 cup ginger strips

Mash the papaya in salt, squeeze out the juice after one hour. Dissolve sugar in vinegar, simmer briefly. Pack the papaya and ginger in clean jars and pour cooled vinegar solution. Mellow in the refrigerator overnight. Makes 30 servings.

papaya Papaya and Crab Meat Supreme

6 1/2 ounce can crab meat, flaked
1/2 cup thinly sliced celery
1 lime
1/2 cup toasted slivered almonds
2 papayas, halved and peeled

Mix crab meat and celery. Chill. Slice lime in half and add juice from one of the halves to the crab meat and celery. Add slivered almonds. Pile in papayas and garnish with wedges of lime, cut from the remaining 1/2 lime. 4 servings.

papaya Papayas with Shrimp

1 1/2 cups cooked shrimp, peeled and deveined and cut into chunks
1/2 cup mayonnaise
2 tablespoons lemon juice
1/8 teaspoon curry powder
1 tablespoon minced chutney
salt and pepper to taste
2 ripe papayas
lime wedges
Mix shrimp, mayonnaise, lemon juice, curry powder, chutney, salt and pepper together. Cut papayas in half and remove seeds. To serve, pile shrimp salad into papaya halves. Garnish with lime wedges. 4 servings.

papaya Papaya Boats

2 tablespoons lime juice
2 tablespoons dry white wine
1 teaspoon honey
1/2 teaspoon chopped or fresh dry mint
12 strawberries, halved
6 watermelon balls
6 honeydew balls
12 chunks fresh or canned pineapple
2 plums, cut into sixths
1 cup seedless grapes
3 papayas, halved and seeded

Blend lime juice, wine, honey and mint; set aside. Mix all fruits, except papayas, pour dressing over fruit. Chill. At serving time, spoon fruit into cavities of papayas. Serve cold. Makes 6 servings.

papaya Papaya Mauna Loa

2 papayas, peeled, halved and seeded
4 egg yolks
2 tablespoons lemon juice
1/3 cup dry white wine
6 tablespoons sugar
1/2 teaspoon powdered ginger
lady fingers or butter cookies

Cut papaya halves into wedges; arrange in each of six dessert glasses. Set aside. In top of double boiler, beat yolks with electric mixer until light. Add lemon juice, wine, sugar and ginger. Set pan over simmering water. Continue to beat on high speed until fluffy and thickened. To serve: Spoon warm sauce over papaya wedges, dividing evenly. Sprinkle with Coconut Snow (recipe follows). Serve at once with lady fingers or butter cookies. Makes 6 servings.

Coconut Snow

In blender, whirl 1/2 cup each shredded coconut and powdered sugar, 3 seconds. Stop motor, stir and whirl again. Makes about 1/2 cup.

papaya Papayas Salad Banana Split

2 papayas
1 red apple, diced
1/2 pound fresh grapes, halved or 1/2 pint fresh strawberries, sliced
2 tablespoons chopped walnuts
2 bananas
lettuce
nutmeg

Halve and seed papayas; refrigerate. Prepare Lime Rum Marinade (recipe follows). In mixing bowl, toss apples, grapes and walnuts together; combine with marinade. Cover and refrigerate. Meanwhile, prepare Creamy Dressing (recipe follows); chill. At serving time, fill papaya halves with drained, marinated fruit mixture. Arrange on lettuce lined salad plate. Garnish with banana half, split lengthwise. Place a scoop of Creamy Dressing alongside. Sprinkle with nutmeg. Makes 4 servings.

Lime Rum Marinade

In saucepan, combine 1/4 cup sugar and 2 tablespoons water; bring to boil. Reduce heat; simmer until sugar dissolves, about 3 minutes. Remove from heat; add 1/4 cup lime juice and 2 tablespoons light rum. Makes 1/2 cup.

Creamy Dressing

Into 1 cup whipping cream, whipped stiff, stir 2 tablespoons chopped walnuts, 1 tablespoon sugar and 1 teaspoon each grated lemon rind and lemon juice. Chill. Makes about 1 1/2 cups.

papaya Papaya and Macadamia Nut Pork

4 fillets of pork
1 slice bread
500gm grated Parmesan cheese
1 teaspoon garlic salt
pinch pepper
1 egg
1 tablespoon Avocado Mustard
25gm macadamia nuts
50gm Papaya and Macadamia Nut Jam

Crumb bread and add roughly chopped nuts, cheese, egg, jam and seasonings. Mould on top of meat fillets. Place on well greased tray and bake in moderate oven (180 C) for approximately 25 minutes. Serve with the following sauce.

100gm Papaya and Macadamia Nut Jam
100gm beef stock

Place all ingredients in pan and heat until sauce thickens.

papaya Papaya Boats

2 ripe papayas
1 11 ounce can mandarin oranges, drained
1 small ripe banana, sliced
1 kiwi, peeled and sliced
1 cup combination strawberries and blueberries
1 cup vanilla yogurt
2 tablespoons honey
2 teaspoons chopped fresh mint

Cut papayas in half lengthwise; scoop out seeds. Place oranges, banana, kiwi and berries in each papaya half. Combine yogurt, honey and mint; mix well. Spoon over fruit before serving. Garnish wish mint sprigs, if desired. Makes 4 servings.

papaya Creamed Papaya

1/2 papaya
2 scoops of vanilla ice cream
Creme de Cassis

Remove skin and seeds from papaya and blend together with ice cream until smooth and creamy. Pour into stemmed glass and top with Creme de Cassis.

papaya Papaya Creme Brulee

1 vanilla bean
4 cups heavy cream
8 egg yolks
3/4 cup sugar
3 papayas
4 tablespoons brown sugar
berries and banana leaves for garnish

Slice the vanilla bean in half and place with cream in a saucepan. Bring to a boil, then immediately turn the burner off. Beat the egg yolks and white sugar together in a stainless steel bowl until light in color. Remove the vanilla bean. Pour the hot cream mixture slowly into the egg mixture, stirring constantly. Peel, seed and dice 1 papaya and add to the cream mixture. Place the mixture in an 8 x 8 inch glass baking dish and bake for 70 minutes in a 300F oven in a water bath; place the dish in a larger pan that is 3/4 filled with hot water until it is almost set; it should be firm, like a custard. After the mixture is baked, cool and then chill in the refrigerator for 2 to 3 hours. When ready to serve, cut the remaining 2 papayas in half and remove the seeds. Spoon the mixture into the halved papayas, place the brown sugar on top and broil until the sugar is caramelized. Garnish with berries and banana leaves.

papaya Papaya Salsa

1 papaya
1 small red bell pepper
1 small red onion
1 scotch bonnet pepper
6 tablespoons fresh limes
1/4 cup pineapple juice
1/4 cup fresh cilantro
salt and Pepper to taste

Dice the papaya, red pepper and red onion. Using rubber gloves, finely mince the scotch bonnet pepper. Combine with remaining ingredients in a medium bowl. Chill and serve.

papaya Baked Stuffed Papayas

1 medium chopped onion
1 finely chopped clove garlic
1 pound ground beef
1 16 ounce can whole tomatoes, drained
1 finely chopped jalapeno
1/4 teaspoon salt
1/4 teaspoon pepper
4 papayas
2 tablespoons grated Parmesan cheese

Cook and stir beef, onion and garlic in 10 inch skillet over medium heat until beef is light brown. Drain; stir in tomatoes, jalapeno pepper, salt and pepper. Break up tomatoes with fork. Heat to boiling. Reduce heat; simmer uncovered, until most of the liquid is evaporated, about 10 minutes. Cut papayas lengthwise into halves and remove seeds. Place about 1/3 cup beef mixture in each papaya half. Sprinkle with cheese. Arrange in shallow roasting pan. Pour very hot water into pan to within 1 inch of tops of papaya halves. Bake, uncovered, at 350F until papayas are very tender and hot, about 30 minutes.

papaya Papaya Agua Fresca

1 1/4 cups ripe papaya, seeded, peeled, coarsely chopped
4 tablespoons sugar
2 tablespoons lime juice
2 3/4 cups water

In a blender, smoothly puree measured fruit pulp and juice a portion at a time, if needed with sugar and lime juice. Add flavored fruit mixture to water, then rub through a fine strainer into a large jar or pitcher; discard pulp. If made ahead, cover and chill up to one week. As a decorative touch, add slices or chunks of matching fruit just before serving. Pour the agua fresca over ice cubes into tall glasses. Makes 1 quart

papaya Papaya Pie

4 pounds papaya fruit
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground pumpkin pie spice
1/2 pound brown sugar
1 cup white sugar
3 eggs, beaten
1 9 inch premade graham cracker pie shell

Cut fruit meat from skin; cut fruit into chunks. Add sugars, let set 10 to 15 minutes. Place sugared fruit in a pot large enough to handle, cook over medium heat until fruit is tender and is easily broken into smaller pieces, about 30 minutes. Stir occassionally, to keep papaya from sticking. Add spices about halfway through the cooking process. When papaya is cooked, allow to cool about 15 minutes, add the beaten eggs and place in the pie shell. Bake at 350F for about 45 minutes.

papaya Poached Papaya and Pear

1 large ripe papaya
1 large pear
1/2 cup orange juice
1 teaspoon finely shredded lime peel
1/4 teaspoon ground nutmeg
1 teaspoon cornstarch
1 teaspoon lime juice
long thin lime peel strips, optional

Cut papaya in half lengthwise. Remove peel and seeds. Cut fruit into bite size pieces. Halve and core pear; cut into thin slices. Stir together orange juice, lime peel and nutmeg in a medium skillet. Add papaya and pear; bring to boiling. Reduce heat, cover and simmer 3 to 5 minutes or till pear is tender. Remove from heat. With a slotted spoon, transfer fruit to a serving bowl. Stir together the lime juice and cornstarch. Return skillet to heat. Stir cornstarch mixture into orange juice mixture. Cook and stir until thickened; cook and stir 2 minutes more. Pour sauce over fruit. Garnish with lime peel strips if desired. Serve warm or cool. 4 servings.

papaya Jerk Chicken Fajitas With Papaya Pineapple Salsa

1 pound boneless chicken breast halves
2 teaspoons jerk seasoning
8 flour tortillas
1 1/2 cups black beans, cooked, drained and mashed
1 cup light sour cream

Pineapple Papaya Salsa

3/4 cup ripe papaya, diced
3/4 cup fresh pineapple, diced
1/2 cup diced jicama
3 tablespoons chopped red onion
1 chili pepper, serrano or jalapeno, seeded and minced
1 garlic clove, minced
2 teaspoons lime zest
2 tablespoons fresh lime juice
1 tablespoon minced cilantro

Coat chicken breast halves with jerk seasoning. Marinate at least 1 hour or overnight in refrigerator. Place chicken in an 8 inch square dish; cover with vented plastic wrap. Microwave on medium high, 7 to 8 minutes. Let stand 5 minutes. Slice chicken into thin strips. Divide black beans, chicken strips, sour cream and salsa between tortillas; fold up one edge to form a pocket and roll to hold filling.

Salsa: Combine all ingredients; cover and refrigerate until ready to serve. For best flavor and texture, do not make more than 2 hours before serving.

papaya Papaya and Watercress Salad with Lime

1 1/2 bunches watercress leaves
3 papayas seeded and thinly sliced
1 ounce hearts of palm, thinly sliced
1 1/2 medium tomatoes

Dressing:
3 tablespoons lime juice
3 tablespoons cilantro, chopped
pinch coriander
pinch allspice

Arrange watercress on 6 small plates. Top with layers of papaya, hearts of palm and tomatoes. Stir together dressing, then drizzle over the salads. Let stand for 30 minutes before serving.

papaya Stuffed Papaya with Crunchy Tropical Chicken Salad

1 pound cooked chicken breast; season chicken with salt and pepper, if desired
1/2 cup celery, sliced
1/2 cup pineapple, diced
1/2 cup mango or papaya, diced
1/2 cup water chestnuts, sliced, drained well
1/4 cup scallions, sliced
1 teaspoon minced ginger root
1 tablespoon low fat mayonnaise
1 tablespoon low fat sour cream
1 tablespoon fruit preserves such as apricot or fruit chutney
2 teaspoons lemon juice
1/2 teaspoon ground pepper
1 teaspoon salt

Marinate chicken in soy orange or lime cilantro vinaigrette and roast for 35 to 40 minutes in a 375F oven until cooked through. Cool before dicing into 1 inch cubes. Combine all salad ingredients and mix well. If possible, allow to rest for a few hours before serving. This salad makes an excellent filling for both papaya halves or pineapple halves.

papaya Cold Papaya Soup

1 ripe papaya
sugar, to taste
fresh lime juice, to taste

Peel the papaya and cut in half. Spoon out the seeds and keep them in a small container in the refrigerator. Cut the papaya into chunks and reduce to a liquid puree in the food processor. Add the sugar and lime juice. If the puree is too thick, stir in a little water, but be very careful that you do not add too much water or you will lose the consistency. Serve in fruit cups with a dab of the reserved seeds in the center of each serving.

papaya Spicy Hawaiian Papaya and Shrimp Stir Fry

1/4 cup soy sauce
1/4 cup lemon juice
2 tablespoons honey
1 tablespoon toasted Asian sesame oil
2 tablespoons cornstarch
2 1/2 teaspoons crushed red pepper
1 tablespoon canola oil
2 cups red bell pepper cut into 3/4 inch squares
1 cup green onions cut into 3/4 length
2 cloves garlic, finely chopped
1 pound shrimp, peeled and deveined
2 cups papaya, peeled, seeded, 3/4 inch diced
3 tablespoons cilantro, chopped

Whisk soy sauce, lemon juice, honey and sesame oil; whisk in cornstarch and crushed red pepper. Reserve. Heat oil in a wok or heavy frying pan. Over high heat, stir fry bell pepper until tender crisp, about 1 minute. Stir in onion and garlic; cook 1 minute, stirring constantly. Stir in shrimp; cook, stirring constantly, until shrimp is just firm and opaque, about 2 minutes. Stir in papaya; heat through. Rewhisk soy sauce mixture; stir into pan. Cook until mixture thickens, about 30 seconds. Remove from heat; stir in cilantro.

papaya Chicken Soup with Green Papaya

2 1/2 pounds chicken pieces
1 teaspoon salt
dash of pepper
3 tablespoons salad oil
1 small piece ginger root, crushed
1 onion, sliced
2 14 1/2 ounce cans chicken broth
2 cups water
1 large green papaya, pared and seeded

Season chicken with salt and pepper. In a large sauce pot, heat oil and brown chicken. Add ginger and onion; cook until onion is transparent. Add broth and water. Cover and simmer for 1 hour. Pare papaya and cut into 2 x 2 1/2 inch pieces. Add papaya to soup and cook 5 to 10 minutes or until papaya is tender. Makes 6 servings.

papaya Citrus and Papaya Salad

1 teaspoon finely shredded orange peel
1/4 cup orange juice
1/4 cup salad oil
1 1/2 teaspoons poppy seed
1 papaya
2 red grapefruit
1 head Belgian endive
Boston or bibb lettuce leaves
1/3 cup sliced almonds, optional
red tip Belgian endive leaves, optional

For dressing, in a screw top jar combine orange peel, orange juice, salad oil and poppy seed. Cover and shake well. Chill for at least 1 hour. Seed, peel and slice papaya lengthwise. Peel, section and seed the grapefruit. Slice the Belgian endive crosswise into 8 pieces. Line 4 salad plates with the Boston or bibb lettuce leaves. Arrange the papaya slices, grapefruit sections and sliced Belgian endive atop the lettuce leaves. Sprinkle with almonds, if desired. Shake dressing well; pour over each salad. Garnish each serving with the red tip Belgian endive leaves, if desired. Makes 4 side dish servings.

papaya Black Bean and Papaya Salsa

1 cup cooked or canned black beans
2 ripe papayas; peeled, seeded and diced small
1/2 red bell pepper; diced small
1/2 green bell pepper; diced small
1/2 red onion; diced small
3/4 cup pineapple juice
1/2 cup lime juice
1/2 cup chopped cilantro
2 tablespoons ground cumin
1 tablespoon minced red or green chile pepper of your choice
salt
fresh cracked black pepper

In a large mixing bowl, combine all the ingredients and mix together well. This salsa will keep, covered and refrigerated, 4 to 5 days. Makes about 5 cups

papaya Green Papaya Salad

1/2 pound green papaya
1 clove garlic
2 to 3 red chili peppers, seeded
1 tomato, sliced in strips
1 to 2 tablespoons fish sauce
3 tablespoons lime juice
lettuce leaves or cabbage squares
1 lime, cut into wedges
red chili peppers, optional

Peel and seed papaya; shred. Grind together garlic and red chili peppers in a food processor or mortar. Mix together the papaya, tomato, fish sauce and lime juice; add in garlic mixture and toss lightly. Place a portion of papaya mixture onto a lettuce leaf or cabbage square and form into packet to eat. Serve with wedges of lime. Garnish with red chili peppers. Makes 4 servings.

papaya Papaya Curry Chicken

4 chicken breast/thigh quarters
1 green bell pepper cut into strips
1 red bell pepper cut into strips
1 medium white onion, diced
3 garlic cloves, sliced
2 tablespoons vegetable oil
8 ounces of papaya curry marinade

Remove skin and marinate chicken pieces, in papaya curry marinade for at least 30 minutes allowing for natural tenderizing. In a large skillet or saucepan, add oil and brown chicken on both sides. Add chopped onions, peppers and garlic. Saute for 3 to 5 minutes. Add remaining Papaya Curry Marinade and 1/2 to 1 cup of water depending how much gravy you want. Cover saucepan and simmer for 30 to 40 minutes or until done. Serve over rice.

papaya Green Papaya Jam

3 cups sugar
3 cups water
3 cups green papayas, grated
1/2 teaspoon vanilla
juice of one lemon

Heat sugar and water for about five minutes until a syrup is formed. Add grated green papayas and cook slowly over low heat. When mixture thickens, remove from heat and add vanilla and lemon juice. Mix well. Pour into jars and seal. Fills two large jars.

papaya Conch and Lobster Cerviche

2 cups cleaned and diced fresh conch or frozen, thawed
2 cups diced poached spiny lobster; about 2 lobsters
1/2 small red onion, diced
3 scallions, sliced on the diagonal
1/2 small red pepper, diced
1/2 small yellow pepper, diced
1/2 small green pepper, diced
1/2 small papaya, peeled, seeded and diced
2 to 4 jalapeno or serrano peppers, chopped finely, seeds optional
1/2 bunch chopped fresh cilantro
1/2 bunch chopped fresh basil
1/2 bunch chopped fresh mint leaves
1 tablespoon grated fresh ginger
1/2 lime, juiced
1/4 cup rice wine vinegar
1/2 cup extra virgin olive oil
salt and pepper to taste
pinch habanero powder, optional

In a medium bowl, combine all ingredients and mix well. Season to taste. Marinate for about 3 hours in the refrigerator, tossing occasionally. Just before serving, adjust seasonings. Freeze stemmed glasses and fill with ceviche. Serve with a basketful of crispy corn chips. 6 servings.

papaya Roasted Chicken with Papaya Glaze

1 3 1/2 pound chicken
1/2 teaspoon salt
1 cup orange juice
1/4 cup olive oil
1/4 cup light brown sugar, packed
2 shallots, halved
1 bay leaf
1/2 cup water
1 tablespoon Dijon style mustard
2 cloves garlic, sliced
1 ripe papaya, halved, peeled and seeded, 1 half thinly sliced and reserved for garnish
1 tablespoon finely chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bunch flat leaf parsley, coarse stems removed
1 bunch watercress, coarse stems removed

Rinse and pat the chicken dry with paper towels. Rub it with the salt and place it in a baking dish just large enough to hold it. In a blender or a food processor, combine the orange juice, olive oil, brown sugar and shallots. Process until the shallots are finely minced. Pour the orange juice mixture over the chicken, crumble the bay leaf over the top and cover the whole dish tightly with plastic wrap. Marinate in the refrigerator for at least 3 hours, preferably overnight, spooning the marinade over the chicken occasionally. Preheat the oven to 375F. Transfer the chicken to a rack in a roasting pan, breast side down and reserve the marinade and add 1/2 cup water. Roast the chicken for 40 minutes, then turn to the other side and roast for 40 minutes more. As soon as you put the chicken in to roast, prepare the papaya glaze: strain the orange juice marinade into a food processor, discarding the solids and add the mustard, garlic, halved papaya, thyme, salt and pepper. Process the mixture for 10 to 20 seconds, scraping down the sides of the bowl as necessary, until smooth. Divide the glaze into halves and use half of it to baste the chicken as it roasts, basting thoroughly every 20 minutes or so. When the chicken is cooked through with no trace of pink remaining, remove it to a warmed serving platter and set aside at the back of the stove. Discard all the fat from the roasting pan, saving the pan drippings. Scrape the drippings into a small saucepan and place it over medium heat. Whisk in the butter, then add the remaining half of the papaya glaze and simmer the sauce for 4 minutes. Garnish the platter with the parsley and watercress sprigs and the remaining half papaya, cut into long strips. Drizzle a little of the sauce over the top. Serve at once, passing the remaining sauce. 4 servings.

papaya Papaya and Lime Scones

2 1/2 cups all purpose flour
2 tablespoons light brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup canola oil
1 cup low fat milk
1 large egg
finely grated zest from 2 small limes
1/2 cup dried papaya, coarsely chopped

Preheat oven to 425F. In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Stir in the canola oil with a fork until pea size crumbs form. In a small bowl combine the milk, egg, lime zest and papaya. Add to the flour mixture and stir with fork until blended. Dough will be sticky. Turn out dough on generously floured board. Lightly form two balls and flatten into disks about 5 inches in diameter. Don't over work the dough. Place disks on ungreased cookie sheet and cut into desired number of wedges. Brush lightly with milk and bake for about 20 minutes.

papaya Strawberries and Pepper in Papaya

2 papayas
3 cups whole strawberries
1/4 cup sugar
1 1/2 teaspoons black pepper, medium grind
2 tablespoons Pernod
2 tablespoons Grand Marnier
1/3 cup heavy cream

Cut each papaya in 3 sections lengthwise, peel and seed. Slice each section lengthwise into 1/4 inch strips, leaving one end attached so that fruit slices can be fanned out from one end. Fan out fruit decoratively on each of 6 serving plates. In a bowl, gently toss strawberries and sugar. Sprinkle black pepper over the berries. Add Pernod and Grand Marnier and again toss gently. Fold in cream. Divide the berries and sauce evenly over each plate of fanned papaya and serve. 6 servings.

papaya Chicha de Papaya

2 cups cut up peeled and seeded papaya
1 cup pineapple juice
1/4 cup lime or lemon juice
1 1/2 cups papaya, peach or apricot nectar
1 cup ice cubes
2 cups sparkling water, ginger ale or 7 Up

Blend thoroughly in blender. Pour in a pitcher and add 2 cups sparkling water, ginger ale or 7 Up. Serve over ice and enjoy.

papaya BBQ Prawns with Papaya and Chilli Relish

48 medium green king prawns, peeled with head and tail left intact, deveined
2 tablespoons peanut oil
salt and freshly ground black pepper

Papaya and Chilli relish

1.2kg papaya, halved, peeled, deseeded, finely diced
3 green shallots, trimmed, finely chopped
1/2 bunch coriander, leaves picked, finely chopped
1/2 bunch mint, leaves picked, finely chopped
2 fresh red birds eye chillies, deseeded, finely chopped
salt and freshly ground black pepper
1/4 cup fresh lemon juice
1 tablespoon finely grated palm sugar
1 tablespoon peanut oil
2 teaspoons fish sauce

To make papaya and chilli relish, place papaya, green shallots, coriander, mint and chillies in a large bowl. Taste and season with salt and pepper. Stir until well combined. Whisk together lemon juice, palm sugar, peanut oil and fish sauce in a small bowl until combined. Add to papaya mixture and gently toss until well combined. Place in 2 serving bowls, cover with plastic wrap and place in fridge until required to develop the flavors. Meanwhile, thread each prawn lengthways onto a bamboo skewer. Brush a barbecue grill or char grill with half the peanut oil to grease and preheat on high. Season prawns with salt and pepper. Cook half the prawns on preheated barbecue grill or char grill turning occasionally, for 3 to 4 minutes or until prawns change color and are just cooked through. Use tongs to transfer to a large plate and cover loosely with foil to keep warm. Repeat with remaining oil and prawns. Divide the prawns among 2 serving platters and serve immediately with the papaya and chilli relish.

papaya Papaya Smoothie

1/2 cup orange juice
3/4 cup peeled, seeded and chopped ripe papaya
honey to taste
1/2 cup ice

Place the juice, fruit and honey in a blender. Blend on high speed for 30 seconds. Add the ice and blend until smooth.

papaya Baked Papaya

4 medium papaya, not quite ripened
1 tablespoon sugar
1 tablespoon cinnamon

Cut the papayas in half and remove the seeds. Place in a small baking dish, skin side down and cover the bottom of the dish with water. Sprinkle the sugar and cinnamon evenly. Bake for 35 minutes at 350F. Serves 4.

papaya Pork and Papaya Salad

1/4 cup dried currants
1/2 cup balsamic vinegar
1/4 cup walnut oil
1/4 cup chicken broth
1 tablespoon honey
1/4 teaspoon ground cinnamon
1 pound cooked boneless pork loin roast
1 head Belgian endive
Bibb lettuce leaves
2 papayas, seeded, peeled and sliced lengthwise
2 avocados, seeded, peeled and sliced lengthwise
1/4 cup broken walnut pieces

In a small bowl pour enough boiling water over currants to cover. Let stand 5 minutes; drain. For dressing, in a screw top jar combine vinegar, oil, chicken broth, honey and cinnamon. Cover; shake well. Trim fat from pork; slice thinly. Separate leaves of Belgian endive. Line 6 salad plates with lettuce leaves. Arrange pork, endive, papaya and avocado on plates. Sprinkle with currants and walnuts. Drizzle dressing over salads.

papaya Jerk Pork with Papaya

1 1/3 pounds pork tenderloin, or pork loin
1 banana, coarsely chopped
3/4 cup chutney, Major Grey's mango or other
1/4 cup lime juice
3 tablespoons coconut, sweetened flaked
1 pound angel hair pasta, dry
3/4 cup chicken broth
1/4 cup seasoned rice vinegar
1/4 cup cilantro, firmly packed

3 tablespoons water
3 tablespoons fresh ginger root, minced
2 tablespoons black peppercorns, whole
1 tablespoon ground allspice
1 tablespoon brown sugar, packed
2 cloves garlic
1/2 teaspoon crushed red pepper, flakes
1/4 teaspoon coriander, ground
1/4 teaspoon ground nutmeg

Prepare Jerk seasoning paste by combining all ingredients in a blender or food processor until a smooth paste. Place pork and jerk paste in a zip lock bag and refrigerate 20 minutes or up to 1 day. In a bowl combine banana, chutney, 1 tablespoon lime juice and coconut. Set aside. Prepare barbecue for indirect cooking. Place drip pan between coals. Place pork in center of grill above drip pan. Cover barbecue, open vents and cook until meat thermometer inserted in thickest part of pork registers 155F, about 20 minutes for tenderloins. Transfer to platter and keep warm. Cook pasta until just done. Drain well and return to pan. Add broth and store over medium heat until pasta has absorbed most of broth. Mix in vinegar, minced cilantro, remaining 3 tablespoons lime juice mixed with sugar. Cut pork across grain into 1/2 inch thick slices. Serve over pasta and garnish with papaya and cilantro sprigs. Serve with banana chutney relish to add to taste.

papaya Shrimp, Avocado and Papaya Salad

4 ripe avocados cubed
1/4 medium sized ripe papaya cubed
1 pound shelled, deveined and cooked small shrimp
1 large red bell pepper thinly sliced julienne style
1/2 cup sunflower seeds
1/2 red onion in slices
1 small box of halved strawberries
1/2 cup of your favorite vinaigrette dressing

Combine avocado, papaya, shrimp red bell pepper and sunflower seeds in a large bowl. Add your vinaigrette dressing and toss gently. Divide amount equally on four lettuce lined plates. Garnish with the thinly sliced red onions and decorate with strawberry halves.
papaya Cha Cha Papaya Barley Salad

1 cup regular pearl barley
2 1/2 cups orange juice
1 teaspoon grated orange peel
1/4 teaspoon salt
1 small firm, ripe papaya, peeled, seeded and cut into small pieces
1 ripe mango, peeled, seeded and cut into small pieces
1 cup fresh pineapple cubes
1/3 cup minced fresh mint leaves
3 tablespoons fresh lime juice
1 tablespoon honey
2 teaspoons minced fresh ginger root
additional mint leaves for garnish

Combine barley, orange juice, grated orange peel and salt in saucepan. Bring to boil. Reduce heat to low; cover and cook 45 minutes or until barley is tender and liquid is absorbed. Cool barley to room temperature. In medium bowl, combine papaya, mango, pineapple, mint, lime juice, honey and ginger root. Chill to blend flavors. Stir 1 cup chilled fruit mixture into cooled barley. Pack barley mixture into 6 custard cups; chill. To assemble salads, turn out packed barley mixture onto individual salad plates and spoon additional fruit mixture around each. Garnish with fresh mint leaves and serve. Makes 6 servings.

papaya Spicy and Sour Green Papaya Soup

15 ounces prawns or fish fillets
3 cups water
4 1/2 ounces straw mushrooms
1/2 cup green papaya, peeled and cut into medium size pieces
3 dried chillies, soaked until soft
2 teaspoons galingale, finely chopped, optional
2 teaspoons garlic, finely chopped
2 teaspoons shallots, finely chopped
4 tablespoons tamarind juice
2 tablespoons lime juice, optional
1 tablespoon palm sugar, chopped
1 teaspoon salt

Simmer the prawns or fish fillets in 3 cups of water until thoroughly cooked. Let cool, then peel the prawns or remove any bones from the fish. Set aside the remaining stock. Reserve one fish fillet for garnishing. In a mortar, pound the prawns or fish until well mashed. Set aside. A food processor can be used instead of the mortar. In a mortar, pound the dried chillies, galingale, garlic and shallots until blended well. This creates the spice paste. In a pot, boil the reserved stock, prawns or fish, spice paste and papaya together. Simmer until thoroughly cooked. To add flavor, use tamarind juice, lime juice, palm sugar and salt. When serving, garnish with chillies and place a fish fillet on top. Note: Lime juice is a substitute for tamarind juice. However, the soup will be slightly clearer.

papaya Papaya Tofu Cheesecake with Mango Glaze

Oat Crust:
1 1/2 cups rolled oats blended into flour in a food processor
1/2 cup barley flour
1/4 cup water
1/4 cup canola oil
1/4 cup maple syrup

Combine dry ingredients in a bowl. In a separate bowl, mix the wet ingredients and then add the dry to the wet. Mix well with a fork. Press the mixture into an oiled 9 or 10 inch spring bottom pan. Prebake for 10 minutes at 325F. Cool before adding the filling.

Filling:
1/2 ripe papaya
1/2 cup canola oil
2 packages extra firm tofu
3/4 cup maple syrup
1/4 teaspoon sea salt
2 teaspoons arrowroot
2 tablespoons lemon juice
1 1/2 teaspoons vanilla extract

Whip papaya and oil in a food processor. Add the tofu and blend well, until the texture is very creamy. Blend in remaining ingredients. Pour into the oat crust and bake at 350F for 50 minutes until the top is light brown and the cake is set firm. Let cool before adding the Mango Glaze.

Mango Glaze:
1/2 ripe mango
1 tablespoon maple syrup
1 tablespoon arrowroot dissolved in 1/4 cup water

Add the maple syrup and diluted arrowroot to a small pot and simmer on medium heat for about 3 minutes. Add mixture to the mango in food processor and blend until smooth. Pour over the already set, cooled down cheesecake. Refrigerate for several hours, overnight would be best. When ready to serve, take a wet knife and run it around the outer edge of the cake to loosen it from the side of the pan. With your hands on the bottom of the pan, press up so that the cake moves up out of the frame.

papaya Papaya Creamsicle Smoothie

2 ripe papayas
1/2 cup orange juice
1/2 cup vanilla frozen yogurt

Peel, seed and coarsely chop papayas. Combine all ingredients in a blender or food processor and blend until smooth.

papaya Caribbean Guacamole

1/2 pound sweet bread, Hawaiian or Portuguese
2 tablespoons coconut, sweetened, flaked, dried
1 small firm, ripe papaya
1 large firm, ripe avocado
2 tablespoons lime juice
1 teaspoon sugar
1/4 teaspoon crushed, dried, red hot chilies

Cut bread into 1/4 inch thick slices, then cut diagonally into triangles. Arrange in a single layer in a 10 x 15 inch pan. Bake in a 300F oven until lightly browned, about 10 minutes; turn slices over halfway through baking. Cool on racks. If made ahead, wrap airtight and store at room temperature up to a day. In a 7 or 8 inch frying pan, stir coconut over medium high heat until golden brown, about 3 minutes. Pour from pan; set aside. Cut papaya in half lengthwise. Discard seeds and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4 inch thick. Dice remaining papaya; set fruit aside. Cut avocado in half lengthwise. Discard pit and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4 inch thick. Sprinkle slices with 1 teaspoon lime juice; set aside. Dice remaining avocado and mix with remaining lime juice, sugar and red chilies. On a platter, arrange avocado mixture and diced papaya side by side in separate mounds. Fan reserved avocado slices next to diced papaya and reserved papaya slices next to avocado mixture. Sprinkle with coconut. Serve with toasted bread.

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