7 Recipes Of Papaya: Nutritious Melon With Salsa And Smoothie – Sweet Tasteful Dishes To Try 2021


The Papaya, an extremely nutritious fruit, is believed to be native to southern Mexico and neighboring Central America. It is a melon like fruit with yellow-orange flesh enclosed in a thin skin that varies in color from green to orange to rose. In South America, papaya has been used to tenderize meat for ages, due to the enzyme called papain breaks down tough meat fibers.

There are two types of papayas, the Hawaiian and Mexican. The Hawaiian varieties are pear shaped, weigh about a pound each, and have yellow skin when ripe. Mexican papayas are much larger than the Hawaiian types, although the flavor is less intense.

The papaya is especially high in vitamins A, C, and E, and is rich in calcium, phosphorus, and iron. It is high in digestive properties and has a direct tonic effect on the stomach. It is used in the treatment of stomach ulcers and fevers, and has a high mucus solvent action. The papaya retains its potency in high temperatures.

Papaya can be found all year long with the peak season being early summer and fall. Look for papayas that are partly or completely yellow in color, depending on variety, that give slightly to pressure, but are not soft at the stem-end. Avoid papayas that are bruised, shriveled, or have soft areas. Papayas that are hard and green are immature. Papayas that are cut should smell sweet, not bad or fermented.

Source: www.fruitsandveggiesmatter.gov, www.health-care-clinic.org

Image by H.Zell available under the Creative Commons Attribution-Share Alike 3.0 Unported license.

Papaya Smoothie

Ingredients:
2 cups chopped peeled seeded papayas
1 cup chilled pineapple juice
1/2 cup milk
1/2 cup sliced banana
4 ice cubes
1 tablespoon honey
2 teaspoons fresh lime juice

Prep Time: 5 mins
Cook Time: 0 mins
Total Time: 5 mins

Directions:
1. Combine all ingredients in blender.
2. Puree until smooth.
3. Pour into 2 tall glasses.

Servings: 2

Yucatan-style Chicken Skewers with Papaya-Tomatillo Salsa

Ingredients:
9 boneless skinless chicken thighs
36 wooden skewers , soaked (6-inch)

For Yucatan Marinade
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons fresh lemon juice
1/4 cup chili powder
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon salt
1/4 cup olive oil

For Papaya-Tomatillo Salsa
1 large papaya , peeled,seeded and coarsely chopped
4 medium tomatillos , husked,rinsed and coarsely chopped
2 tablespoons finely diced red onions
1 tablespoon minced jalapeno
1/4 cup fresh lime juice
1/4 cup coarsely chopped cilantro
1 teaspoon honey
salt & freshly ground black pepper

Prep Time: 45 mins
Cook Time: 10 mins
Total Time: 55 mins

Directions:
1. For Salsa: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
2. With motor running, add the oil through the feed tube and process until emulsified.
3. For marinade: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
4. With motor running, add the oil through the feed tube and process until emulsified.
5. For chicken: Combine chicken and marinade in a zip-lock plastic bag.
6. Refrigerate 4 to 6 hours or overnight.
7. Prepare your grill or broiler.
8. Thread each piece of chicken onto 2 skewers flattening the meat so it stays flat on the grill.
9. Grill about 4 minutes on each side until done, basting once on each side with extra marinade.
10. Serve with the salsa and Margaritas.

Servings: 6

Papaya and Green Chili Salsa

Ingredients:
4 tablespoons rice vinegar
1 tablespoon honey
1-2 garlic cloves
1 1/2 cups diced papayas
1 (4 ounce) can diced green chilies
1/2 cup finely chopped red onion
3 tablespoons fresh cilantro
1/8 teaspoon cayenne pepper

Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins

Directions:
1. Combine vinegar, honey, and garlic in medium bowl.
2. Add papaya, chilies, onions, cilantro, and cayenne pepper; toss and chill.
3. Serve with corn chips.

Servings: 10

Ww 3 Points – Spicy Shrimp With Papaya Salsa

Ingredients:
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/8-1/4 teaspoon cayenne
1 1/4 lbs large shrimp , peeled and deveined
2 cups cubed papayas
1/4 cup chopped scallion
2 tablespoons fresh lime juice

Prep Time: 10 mins
Cook Time: 6 mins
Total Time: 16 mins

Directions:
1. Prepare grill for hot fire.
2. Spray a grill basket with nonstick spray.
3. Combine the paprika, thyme, salt, pepper, and cayenne in a medium bowl. Add shrimp and toss to coat.
4. To make the salsa, combine the papaya, scallions, and lime juice in a bowl. Set aside.
5. Place the shrimp in the grill basket and place basket onto grill rack.
6. Grill shrimp until just opaque in center, 2-3 minutes on each side.
7. Serve with salsa.
8. 3 POints per serving (1/4 of the shrimp and 1/2 cup salsa).

Servings: 4

Papaya, Strawberry & Spinach Salad

Ingredients:
6 tablespoons raspberry preserves
1/4 cup raspberry vinegar
2 tablespoons grapeseed oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups peeled seeded cubed papayas
4 cups quartered strawberries
2 cups baby spinach , rinsed and dried
1/2 cup very thinly sliced red onion
1/4 cup minced mint

Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins

Directions:
1. Whisk the first 5 ingredients together in a bowl.
2. Toss the remaining ingredients together in a second bowl and drizzle with dressing.

Servings: 8

Mango Papaya Salsa

Ingredients:
1 mango – peeled, seeded and diced
1 papaya – peeled, seeded and diced
1 large red bell pepper, seeded and diced
1 avocado – peeled, pitted and diced
1/2 sweet onion, peeled and diced
2 tablespoons chopped fresh cilantro
2 tablespoons balsamic vinegar
salt and pepper to taste

Prep Time: 15 mins
Total Time: 45 mins

Directions:
In a medium bowl, mix mango, papaya, red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes before serving.

Servings: 8

Seared Scallops with Spicy Papaya Sauce

Ingredients:
1 small papaya – peeled, seeded and chopped
1 red bell pepper, chopped
1/2 red onion, chopped
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
1 teaspoon minced jalapeno peppers
1 teaspoon salt
1 tablespoon olive oil
2 tablespoons all-purpose flour
1/8 teaspoon ground black pepper
1 pound sea scallops

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins

Directions:
1. In a medium bowl, combine papaya, red pepper, jalapeno onion, lime juice, cilantro, and 1/4 teaspoon salt. Set aside.
2. In a large sealable bag, combine flour, black pepper, and remaining 3/4 teaspoon salt. Add scallops, and shake to coat.
3. In a large skillet, heat oil over medium heat. Add scallops; cook and stir until golden. Serve scallops over papaya sauce.

Servings: 4

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