Papaya is available in most supermarkets all year round. If you plan to eat them right away, look for fruit that’s mostly yellow in color and slightly soft to the touch. Papayas that are mostly green with a bit of yellow color, and firm, will be ready to eat in a few days. Avoid fruits with too many black marks or soft spots.
There are two types of papayas, Hawaiian and Mexican. The Hawaiian type weighs about one pound and has yellow skin when ripe. Mexican papayas may weigh up to ten pounds and be more than fifteen inches long. Hawaiian papayas have a little more intense flavor than the Mexican variety. Both are delicious and extremely enjoyable.
Storage: Slightly green papayas will ripen quickly at room temperature. Place them in a brown paper bag at room temperature if you wish to accelerate the ripening process. If completely ripe, refrigerate, in the crisper, and use as soon as possible.
Preparation: A papaya has the consistency of a melon with a combination sweet and tart flavor. To prepare a papaya for eating or cooking, cut it in half and scoop out the seeds with a spoon. Next use a vegetable peeler to remove the skin. The fruit is now ready to slice, dice or eat.
Papaya seeds are edible (they are spicy like black pepper), but they are usually discarded. Some chefs add the seeds to salad dressings. If you like the spicy flavor of pepper, we encourage you give the seeds a try.
To boost the natural flavor, sprinkle papaya with lemon or lime juice.
Here are easy ideas for putting a tropical papaya spin on your family’s meals:
Tropical Side Salad: In a salad bowl add 1 diced papaya, 1 diced mango, 1 diced cucumber and 1/4 cup finely diced red onion, 2 Tablespoons chopped cilantro and 1-1/2 cups of cooked white rice. For the dressing, whisk together in a small bowl, ¼ cup olive oil, 2 Tablespoons rice vinegar, 2 tablespoons fish sauce, 1 Tablespoon lime juice, 1-2 Tablespoons honey (to taste) and 2 garlic cloves minced. Pour dressing over salad and toss gently, and garnish with chopped peanuts.
Simple Thai-spiced Shrimp and Papaya: Sauté 1 pound of raw, peeled shrimp and 1 peeled and sliced papaya in 2 Tablespoons of olive oil over medium heat. When shrimp are pink remove fruit and shrimp from pan. Set aside. To the hot pan, Add one can of coconut milk, 1-2 teaspoons red curry paste, 2 Tablespoons fish sauce, 1 Tablespoon lime juice. Heat the sauce gently over medium-low heat until bubbling. Add shrimp and papaya back to the pan to warm. Garnish with chopped cilantro. Serve with rice.
Papaya Bed for Kabobs or Grilled Meats/Tofu: Next time you are grilling, add the WOW factor to the presentation and add a new flavor. Simply slice papayas and line a serving platter with them. Sprinkle the slices with limejuice. When you are done grilling, place the main dish right on top of the papaya slices and serve. It will be a hit!
Papaya salsa: We love to use fresh salsas to change up the flavor of foods. Salsa takes a plain baked or grilled item from bland to gourmet with only minutes of prep work and no cooking. Salsas are also a simple way to add an extra fruit or veggie serving to your meal. Try this papaya salsa with grilled fish.
Papaya Salsa
Ingredients:
1 papaya, seeded, peeled and diced
1/2 cup diced fresh pineapple
2 green onions, finely chopped
1 small garlic clove, minced
2 tablespoons chopped fresh mint
1 Tablespoon lime juice
1 Tablespoon olive oil
Salt and pepper, to taste
Directions:
In a bowl, combine all ingredients and set aside at room temperature until ready to serve.
Toddler Treat: Papaya Summer Soup
Cold, fruit soups may seem a bit sophisticated for a toddler, but think again. They are perfect—sweet, healthy, and refreshing. Come to think of it, they are perfect for anyone on a hot summer day. Bring two spoons to the table with a bowl of this soup. Better yet, bring a second bowl—toddlers aren’t much for sharing. Enjoy!
