All Things Papaya
Freshly picked selection:
What to look for when purchasing:
Look for richly colored papayas that give slightly to palm pressure, like a peach. The more yellow it is on the outside the more ripe it is. Green, slightly under ripe papayas will ripen at room temperature.
How to store:
Under-ripe papayas can be stored at room temperature or put in a brown bag to speed up ripening. Ripe papayas can be refrigerated as soon as possible.
The most common variety of papaya is the Solo which is grown in Hawaii and Florida, and typically weighs about 2 pounds. They are large and slightly pear-shaped.
How to prepare:
Ripe papaya is best eaten raw and sometimes used to make juice. Green papayas can be cooked as a vegetable.
Recipes to try:
Papaya works really well in smoothies. We love the idea of combining it with turmeric for extra health benefit in this recipe.
Did you know that the seeds of the papaya are actually edible? They have a slightly peppery taste so they work well in salad dressings. Kitchen Confidante has a recipe for just that.
Another unqiue way to enjoy this fruit is actually when it’s under-ripe. Green papaya is often used for salads in Thailand. This salad by The Sea Salt would make a tasty side.
For a twist on mousse, Farm On Plate uses papaya combined with chia and cashews for a vegan option.
Our Chef Says:
“For added sweetness, I love to use papaya in a fresh salsa over grilled fish or chicken.”
-Megan Huard, Chef RD
Herbst, Sharon Tyler. Food lover’s companion: comprehensive definitions of over 3000 food, wine, and culinary terms. 3rd ed. New York: Barron’s Educational Series, 1995. Print.
Mateljan, George. The Worlds Healthiest Foods. Seattle: George Mateljan Foundation, 2007. Print.