Exotic fruit anyone? This weather calls for a new fruit, so why not try some papaya? Papayas are usually a big hit because they have such a beautiful, vibrant color and sweet taste, but the health benefits bundled in them make them even more delicious.
- People who consume high amounts of papaya are less likely to have asthma. Beta-carotene is the nutrient that prevents asthma and it is also found in pumpkins, carrots, apricots, broccoli, and more
- Consuming Beta-carotene can also reduce the risk of cancer, especially preventing prostate cancer in younger men
- Papayas also have plenty of vitamin K to help calcium absorption, promoting bone health
- Papayas have papain, an enzyme that helps digestion. It is also high in fiber and water content to help promote a healthy and regular digestive tract
Recipes:
Papaya Salsa (Theviewfromgreatisland.com)
- 1 Papaya
- 1/4 medium Red Onion
- a handful fresh Cilantro, finely chopped
- juice of 1 large Lime
- 1 hot Green Pepper
- Salt and Pepper to taste
Peel the papaya. A serrated vegetable peeler works well for this kind of job. Scoop out the seeds and dice the flesh.
Mix the papaya with the rest of the ingredients. Taste to adjust the seasonings.
Refrigerate until ready to serve.
Chicken and Papaya Stir-Fry (Foodandwine.com)
- 2 teaspoons Soy Sauce
- 2 teaspoons Dry White Wine
- 1 teaspoon Cornstarch
- 1 pound skinless, boneless Chicken Breast
- 1 tablespoon Vegetable Oil
- 1 small Onion
- 2 teaspoons minced Fresh Ginger
- 1 large Garlic Clove
- 1 Poblano or red Anaheim Chile
- 1/4 teaspoon crushed Red Pepper
- 1 tablespoon Soy Sauce
- 1/2 cup fresh Orange Juice
- two 1/2 pound ripe Papayas
- 1 tablespoon fresh Lemon Juice
- Salt and fresh ground Pepper
- 1 large Scallion
In a medium bowl, combine the soy sauce with the wine and cornstarch. Add the chicken and turn to coat.
Heat the oil in a wok or large skillet over moderately high heat. Add the onion, ginger and garlic and stir-fry for 30 seconds. Add the chicken and stir-fry for 5 minutes. Add the poblano and crushed red pepper and continue stir-frying until the chicken is cooked through and the poblano softens, about 3 minutes. Add the soy sauce and stir-fry for 30 seconds. Using a slotted spoon, transfer the chicken to a plate.
Add the orange juice to the wok and boil until slightly thickened, about 3 minutes. Return the chicken to the wok, add the papaya and stir-fry until hot, about 1 minute. Add the lemon juice, season with salt and pepper and transfer to a platter. Garnish with the scallion and serve.
Mexican Papaya Salad (Feastingathome.com)
- 1/4 cup red Onion
- 2-3 large handfuls Arugula
- 1/2 large ripe Papaya
- 1-2 small Turkish Cucumbers
- 1/4 cup Cilantro
- 1/4 cup Toasted Coconut
- 1 tablespoon thinly sliced Jalapeno
Dressing:
- 3 tablespoons Olive Oil
- 1 tablespoon Lime Zest
- 4 tablespoons Lime Juice
- 2 tablespoons chopped Cilantro
- 1 tablespoon chopped Scallion
- 2 teaspoons Honey, Agave, or Sugar
- 1/2 teaspoon Coriander
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- Pinch Chili Flake or Aleppo
- If sensitive to onions, or to remove their “bite”, soak thinly sliced onions in salted water while you make the salad. ( 1/2 teaspoon salt, 1 cup water)
- Halve, seed, peel and cube one half of the papaya, saving the other half for another use. You should have 3-4 cups of 3/4 inch cubes.
- Place the greens in a large, wide, serving bowl or on a large platter. Toss with 1/2 of the onions.
- Place the papaya on top of the greens.
- Slice the cucumber and scatter over the papaya along with remaining onions. (At this point, you could refrigerate and serve later that evening.)
- Make the Cilantro Lime Dressing mixing all ingredients together in a small bowl or jar. (Spoon it over the salad right before serving, gently tossing.)
- Sprinkle with cilantro leaves, optional jalapeno and toasted coconut.
- Taste, add more lime if you like.
