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Papaya Cooking Tips

Fresh papaya enzymes can cause gelatin to fail

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papaya storage selection recipes tropical fruit receipts

Papayas for Recipes

© 2007 Peggy Trowbridge Filippone

Papaya Cooking Tips

• Ripe papaya fruit is best eaten raw, while green fruits are preferred for cooking.

• Use scooped out papaya halves as a serving dish for fruit, chicken or seafood salads.

• Season green papaya with cinnamon, honey, and butter. Bake for a delightfully different side dish.

• Cut in papaya half, sprinkle with lime or lemon juice, port or rum, and a sprinkling of sugar for a quick, fresh fruit dessert.

• When adding papaya to fruit salads, add it at the last minute so its enzymes will not soften the other fruits.

• Try substituting green papaya for winter squash. Drain off the white, acidic sap first before using.

• For a pepper substitute, try ground papaya seeds.

• If you are using the papaya for the fruit alone, peel first before slicing and seeding.

• Use only cooked papaya or pasteurized papaya juice in gelatins or it will not firm up.

• Pureed papaya added to a marinade will not only give a tropical flavor, but also tenderize meat and poultry.

• Overripe fruit can be pureed and used as a sauce for ice cream, a topping for pancakes, or stirred into yogurt.

• One medium papaya should yield 1 to 1-1/2 cups chopped fruit.

• One pound fresh papaya yields about 2 cups sliced.

• Fruits that go well with papaya: Mango, passionfruit, kiwifruit, and most berries.

• Complimentary herbs: Chives, cilantro, basil, mint, and rosemary.

More about Papayas and Papaya Recipes:

What are papayas?
Papaya Storage and Selection
Papaya Cooking Tips
Papaya Recipes
Papaya Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.

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