Hawaii Papaya Recipes

Check out all the delicious papaya recipes for your next meal.


Papaya Bowls

As featured in WestJet Magazine

Submitted by Jennifer Weinert  Makes 4 Servings

Ingredients

  • 2 boneless, skinless chicken thighs
  • 1/2 + stalk celery, diced
  • 1 1/2 oz. (43 gr) salted macadamia nuts
  • 1/4 cup (60 ml) mayonnaise
  • salt and freshly ground pepper, to taste
  • 2 papayas

Directions

  1. Cut papayas in half and scoop out seeds. Discard seeds.
  2. Cook chicken thighs in water, brought to boiling. Cook for @10 minutes, or until chicken is no
    longer pink when sliced through. Allow to cool.
  3. Dice celery. Chop macadamia nuts.
  4. Cube chicken into small pieces. Put in a mixing bowl and add celery, mac nuts and
    mayonnaise. Taste and add slat and freshly ground pepper to taste.
  5. Spoon chicken Mac nut salad into papaya “bowls”
  6. Enjoy!

Papaya popsicle recipe

Makes 7-8 popsicles

Ingredients

2 cups ripe papaya, peeled, seeded and cubed
1/3 cup water
1/4 cup agave syrup
1/4 cup fresh lime juice
Popsicle molds and sticks

Directions

Blend all ingredients together.
Pour papaya mixture into popsicle molds.
Add popsicle stick and freeze for about 6-8 hours.
To release the popsicle from the mold, run hot water briefly for a few seconds on the outside of the mold.
Serve immediately. Enjoy!

Papaya popsicle recipe

 

Papaya Chicken Salad

Submitted by: Kaui Philpotts

Makes 2 servings

Salad

Ingredients

2 chicken breasts, boned and skinless, cooked
1 small head of iceberg lettuce, shredded
2 stalks green onions, white and some green tops chopped
3 tablespoons white sesame seeds, toasted
4 tablespoons slivered almonds
1/2 cup wonton chips for salads, or dry chow mein noodes
1 ripe papaya, seeded, peeled and cut into slices

Directions

Poach chicken breasts in water, cool and refrigerate.
When ready to assemble salad, cut chicken diagonally into slices.
Assemble the salad by arranging a bed of shredded lettuce on the plates.
Sprinkle the green onions, sesame seeds, almonds and wonton chips on top.
Arrange the chicken and papaya on top.

Dressing

Ingredients

6 tablespoons red wine vinegar
3 tablespoons or less raw cane sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup salad oil

Directions

Combine all ingredients in a jar and shake until frothy.
Pour all over the salad just before serving.
Garnish with cilantro sprigs.
Papaya Chicken Salad


Palani’s Papaya Salsa

2004 Papaya Jam Recipe Contest Winner
Submitted by Palani Emeliano

Makes approximately 10 servings

Ingredients

  • 8 cups tomatoes, diced
  • 1 1/2 cups purple onions, diced
  • 1 cup green onion, chopped
  • 1 large red bell pepper, diced*
  • 3 cloves garlic, minced
  • 1 Tbsp. Apple cider vinegar
  • 5 large fresh basil leaves, finely chopped
  • 3 large limes, cut in halves
  • 3 cups ripe papaya, diced
  • Salt and Pepper to taste
Palani's Papaya Salsa

Directions

  1. Combine all ingredients except limes in a bowl and fold gently.
  2. Squeeze lime juice into mixture.
  3. Serve with Tostitos White Corn Chips.

* For spicy flavor, add 3 Mezzetta Hot Chili Peppers, finely chopped.

Mango-Papaya Vinaigrette over Greens

Focus on Agriculture Cookbook
Submitted by: Nicolette Palomino

Makes 2 cups (12-14 servings)

Ingredients

  • 1 large ripe mango, peeled, pitted and diced
  • 1 large papaya, peeled, seeded and diced
  • 1/3 cup canola oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp. Honey
  • 1/2 tsp. White pepper
  • 1/4 tsp. Salt
  • Large green salad
Mango-Papaya Vinaigrette over Greens

Directions

    1. Place mango, papaya, oil, vinegar, honey, pepper and salt in a food processor or blender. Mix about 5-10 seconds or until smooth.
    1. Pour into a container and serve drizzled over tossed green salad.

Papaya Peanut Dip

Submitted by: Kaui Philpotts

Makes 2 cups

Ingredients

  • 2 six-ounce cartons of lemon yogurt
  • 1 cup chunky peanut butter
  • 1 cup ripe papaya, seeded, peeled and cut into chunks

Directions

  1. Place the yogurt, peanut butter and papaya in the bowl of a food processor. Blend until combined.
  2. Before serving, place into a saucepan and heat over low heat, stirring constantly for 3 to 5 minutes, or warm in a microwave on High for 3 minutes.
  3. Serve with crudités or crackers.

Papaya Coconut Bisque

Submitted by: Kaui Philpotts

Makes 4 servings

Note: If you double this recipe, use just 3/4 cup of the Coco Lopez mix.

Ingredients

  • 8 ripe papayas, seeded, peeled and cut into chunks
  • 4 ounces bottled water
  • 2 cups frozen or canned coconut milk
  • 1/2 cup Coco Lopez mix*
  • 2 cups Half and Half
  • 4 sprigs fresh mint to garnish

*The mix is available in the liquor department of most markets as it is used in tropical drinks.

Directions

  1. Place the papaya chunks into the jar of a blender or food processor.
  2. Add the bottled water, coconut milk, mix and Half & Half. Process until smooth.
  3. Pour into a covered bowl and refrigerate until chilled.
  4. To serve, pour into a bowl and garnish with the fresh mint.

Hawaiian Pineapple, Papaya & Maui Onion Relish

Focus on Agriculture Cookbook
Submitted by: Kathy Leyshon

Ingredients

  • 1 Cup Hawaiian pineapple, cored and diced into small cubes
  • 1/2 cup papaya, diced into small pieces
  • 1/2 cup Maui onion, diced
  • 1/2 large red bell pepper, julienne cut
  • 3 Tbsp. Fresh sage, chopped
  • 3 Tbsp. Fresh Chinese parsley, chopped
  • 3 Tbsp. Red wine vinegar
  • 2 Tbsp. Fresh ginger, chopped
  • 1 Tbsp. Fresh garlic, minced
  • 2 Tbsp. Shoyu (may use low sodium)
  • 1/4 cup extra virgin olive oil
  • Salt and pepper, to taste

Directions

  1. Combine all ingredients in a mixing bowl, tossing thoroughly.
  2. Set aside and chill for a few hours. Serve as a relish for grilled fish or chicken, seared ahi, or as a salsa with chips.

Papaya Vinaigrette

Focus on Agriculture Cookbook
Submitted by: John Kay

Makes 2 cups (12-14 servings)

Ingredients

  • 1 lb. very ripe papaya
  • 1/4 cup apple cider vinegar
  • 1/2 cup dry white wine
  • 1 Tbsp. fresh basil
  • 1/8 tsp. fresh cracked black peppercorns (crushed)
  • 1 fresh garlic clove (medium)
  • 2 Tbsp. fresh chives
  • 1/4 Tbsp. sea salt
  • Dash of shoyu
  • Dash of oyster sauce
  • 1/2 tbsp. sesame seed or poppy seed or caraway seed, optional
  • 3/4 cup virgin olive oil

Directions

  1. Scoop and crush papaya.
  2. Add wet ingredients, then add dry ingredients and mix with wire wisk.
  3. Serve over 2″ romaine lettuce halves with other desired greens. Add variety and color with Manoa lettuce, red cabbage and iceberg lettuce, or even green, red and yellow bell peppers! Garnish with radish and endive with some anise, if desired.

Note: Use as a marinade for meats, too — it’s tasty and it tenderizes!