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Papaya Question

"Mango Question" has inspired me to introduce Papaya Question. I buy the big Mexican papayas and ripen them hasta mas no poder in a brown paper bag. Then I put them in the sink and scrub them with a brush under running water, peel them, and cut the fruit into big slabs that are always in the refrigerator to eat with lime juice or be cut up in a fresh fruit salad. I can't imagine anything better to do with papaya than this, but am open to suggestions. Also, have heard the seeds can be used, but haven't tried it. What are other people doing with papaya?

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  1. I like diced papaya with scallions, cilantro, and lime juice with grilled shrimp... sort of a quick papaya salsa.

    1 Reply
    1. re: sarinaL

      Papaya salsa with gambas al ajillo sounds good and I will try it. A local Brazilian restaurant here makes a dessert of pureed papaya and whipped cream (or maybe vanilla ice cream), another thought. I wonder about using the seeds. I hear they are peppery.

    2. roast and salt the seeds like pumpkin before using is dressing recipes - they are much better this way. Here is an example
      http://fullcityroast.blogspot.com/200...

      1. We are moving to a house with 3 big, very productive papaya trees soon, so I've been doing lots of research.

        I've been pinning them all to a papaya dedicated pinterest board - I hope you'll find it useful!

        http://pinterest.com/ursyten/papaya/

        Most of the recipes are for green papaya because I don't like the ripe ones, but there are some for ripe papayas that I thought might be worth trying.

        Generally, you can use green papaya as a vegetable in much the same way you would use chokos (chayote). I was skeptical at first, but I'm really enjoying exploring this new ingredient - particularly as we have so much of it, and I hate wasting perfectly good food.

        8 Replies
        1. re: ursy_ten

          Imagine having papaya trees in the garden! I buy papayas in Chicago's Mexican markets or from street vendors. I put a papaya in a brown paper grocery bag and secure the folded-down top with clothespins to keep gases in. In 3-7 days the fruit is REALLY ripe, just luscious and sensuous. I put it in the sink and scrub it with a brush under running water, dry it well, peel it, and cut it into hunks and refrigerate.

          Also I see a lot of signs around town announcing papaya smoothies and batidos. And a popular Brazilian restaurant combines pureed ripe papaya with whipped cream or vanilla ice cream.

          1. re: Querencia

            They're really easy to grow here in Queensland - I think our climate is sub-tropical. If you have a little yard space you could give it a try!

          2. re: ursy_ten

            Great link, I can't wait to try some of those recipes.

            1. re: SilverMoth

              Thank you - I enjoyed researching it! I hope you find some good ones in there.

              That's one great thing about having Asperger's - a compulsion to research the heck out of anything I'm interested in!

            2. re: ursy_ten

              Be sure to try the roasted papaya with brown sugar. After I make up a batch I enjoy it over warm brown rice, cottage cheese, Greek yogurt and even toast.

              1. re: HillJ

                Oooh, that does sound good. This might be a way for me to enjoy ripe papaya!

                I didn't care for sweet potato until I had one roasted with sour light cream, so it looks promising. Thanks for the recommendation HillJ.

            3. Papaya cream is one of my favorite Brazilian desserts. At it's most basic, it just involves blending papaya puree into vanilla ice cream with a drizzle of creme de cassis. Like mangoes, papayas also make a good accompaniment to spicy grilled fish.

              1. I'm so going to try it with lime juice. I've only eaten them plain or in salsa I get from stores.

                1. Your way is my fave, but I do also freeze them for smoothies.

                  As for the seeds, sometimes I'll whiz them up in salad dressing for an intense radishy peppery bite.

                  1. The husband's favourite way to eat them is with lime juice and sugar. Cuz he's a Sri Lankan and, like most Sri Lankans, needs to overdose on sugar, even when the fruit is already sweet enough. :P

                    1. Sanborn's (a Mexican casual restaurant/department store chain) reminded me that squeezing limes on them is a nice treat.

                      Ambling around SE Asian cities invites you to dip a straw into a loosely-tied pink plastic bag to savor papayas in shake form. Particularly refreshing is when you don't remember to say "no ice."

                      I stumbled upon a few shops in Dongguan, China that specialize in papaya shakes, but the inferior quality of local milk often ruins that fun.

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