Tasty Papaya Recipes

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Papaya Raisin Chutney




Ingredients

2 tbsp vegetable oil 1 large onion
chopped 2 large cloves garlic
finely minced 1/4 cup cider vinegar 1 cup light brown sugar
packed 3 tbsp fresh lime juice
1 tbsp minced fresh ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground allspice
1/4 tsp kosher salt
3/4 tsp dry mustard
5 cups papayas seeded
finely chopped 2/3 cups golden raisins

Preparation

Heat oil in a large heavy saucepan. Add onion and saute for two minutes. Add garlic and saute a minute. Add cider vinegar, brown sugar, lime juice, ginger, cinnamon, nutmeg, allspice, salt and dry mustard. Stir until well-combined. Add papayas and raisins. Reduce heat to low and simmer for five minutes, stirring occasionally. Remove from heat. Chill for two hours before serving. Refrigerate any leftovers in a covered glass container.

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Papaya Custard

Ingredients

2 medium papayas seeded
chopped 3 tbsp butter
2 tbsp dark brown sugar
2 tbsp brandy
6 butter cookies
8 egg yolks
6 whole eggs
2 1/2 cups milk
1/2 cup sugar

Preparation

Pre-heat oven to 350 degree F. In a skillet, melt the butter and add the chopped papaya. Sprinkle with brown sugar and brandy. Saute until the papaya is very soft. Remove from heat and cool. Place in the container of a blender and puree. Crumble the butter cookies and stir into the papaya mixture. Spoon into the bottom of a 8-inch square baking pan. In a medium-sized bowl, beat the egg yolks and whole eggs until slightly thickened. Heat the milk and sugar together and bring it to a boil. Remove from heat. Pour the milk slowly into the eggs, stirring constantly until well-blended. Pour over papaya in the baking pan. Cover with foil. Bake in the pre-heated oven for 25 minutes.

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Papaya Ice Cream

Ingredients

3/4 cup granulated white sugar
2 eggs
beaten 1-3/4 cups heavy whipping cream
1 ripe papaya seeded
sliced 1 fresh lime

Preparation

Whisk together sugar, eggs and cream in a heavy saucepan. Cook over low heat until thick. Do not boil. Remove from heat and let cool, stirring occasionally. Place the papaya into a bowl of a food processor fitted with a metal blade or a heavy-duty blender. Remove the zest from the lime; then juice the lime. Add the lime zest and lime juice to the papaya and process into a puree. Add papaya puree to the thickened cream, stirring to thoroughly combine. Pour into ice cream machine and freeze.

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Green Papaya Salad

Ingredients

1 cup green cabbage
cubed 2 cups green papaya
grated 1/2 pound string beans
julienned 3 garlic cloves
minced 3 dried red chillies
chopped 1 tbsp sugar 3 tbsp soy sauce
3 tbsp lime juice
3 small tomatoes
cut into wedges 5 tbsp peanuts
roasted and crushed 4 tbsp cilantro leaves, chopped

Preparation

Place green cabbage pieces on a large serving platter and arrange the cabbage, papaya and beans in layers. In a small bowl, mix together the garlic, chillies, sugar, soy sauce and lime juice. Just before serving, pour the dressing over the salad and garnish with tomatoes, peanuts and cilantro.

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Baked Stuffed Papayas

Ingredients

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

Preparation

Cook and stir ground 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 evaporates. Cut papayas lengthwise into halves and remove seeds. Place about 1/3 cup beef mixture in each papaya half. Sprinkle with Parmesan cheese. Arrange in shallow roasting pan. Pour hot water into pan. Bake uncovered at 350 degrees until papayas are tender and hot.