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Perfect Papaya
by Cheryl Tallman and Joan Ahlers
www.FreshBaby.com
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
weigh about 1 pound and have yellow skin when ripe. Mexican papayas may
weigh up to 10 pounds and be more than 15 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 ¼ 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 lime juice. 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!
Ingredients:
1 papaya peeled, seeded, and cut into chunks
½ cup pineapple, cut into chunks
1 1/2 cups of vanilla yogurt (soy or dairy)
1/2 cup of milk (soy of dairy)
1 tablespoon honey
2 teaspoons lime juice
Sprinkle of nutmeg and cinnamon
Directions:
Puree all ingredients in a blender. Chill and serve.
Makes 3-4 servings.
About the authors:
Cheryl Tallman and Joan Ahlers are sisters, the mothers of five children
and founders of Fresh Baby (
www.FreshBaby.com
). They are the creators of the award-winning So Easy Baby Food Kit and
Good Clean Fun Placemats, available at many fine specialty stores and
national chains including Target and Whole Foods Markets.
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