PAPAYA RECIPES

Hawaiian Pineapple, Papaya & Maui Onion Relish

Focus on Agriculture Cookbook
Submitted by: Kathy Leyshon

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.

Combine all ingredients in a mixing bowl, tossing thoroughly. 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.

Mango-Papaya Vinaigrette over Greens

Focus on Agriculture Cookbook
Submitted by: Nicolette Palomino

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

Place mango, papaya, oil, vinegar, honey, pepper and salt in a food processor or blender. Mix about 5-10 seconds or until smooth. Pour into a container and serve drizzled over tossed green salad. Makes 2 cups, and 12-14 servings.

Papaya Vinaigrette

Focus on Agriculture Cookbook
Submitted by: John Kay

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

Scoop and crush papaya, add wet ingredients, then dry ingredients and mix with wire whip. Serve over romaine lettuce with other types desired. Split romaine in half, then cut into 2" pieces. Manoa, red, cabbage, iceberg as a last resort! Variety and color make it special. Green, red, yellow bell peppers a plus! Garnish with radish and endive with a little anise is great. Try marinating your meats in this vinaigrette. Tasty and it tenderizes, too.

Palani's Papaya Salsa

2004 Papaya Jam Recipe Contest Winner
Submitted by Palani Emeliano

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-juice squeezed into mixture
3 cups ripe papaya, diced and folded gently into all other ingredients.
Salt and Pepper to taste.

Serve with Tostitos White Corn Chips.
Makes approximately 10 servings.
* For spicy flavor, add 3 Mezzetta Hot Chili Peppers, finely chopped.

Papaya Coconut Bisque

Submitted by: Kaui Philpotts
Serves 4

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

Place the papaya chunks into the jar of a blender or food processor. Add the bottled water, coconut milk, mix and Half & Half. Process until smooth. Pour into a covered bowl and refrigerate until chilled. To serve, pour into a bowl and garnish with the fresh mint. If you double this recipe use just 3/4 cup of the Coco Lopez mix. *The mix is available in the liquor department of most markets as it is used in tropical drinks.

Papaya Peanut Dip

Submitted by: Kaui Philpotts
Makes 2 cups

2 6-ounce cartons of lemon yogurt
1 cup chunky peanut butter
1 cup ripe papaya, seeded, peeled and cut into chunks

Place the yogurt, peanut butter and papaya in the bowl of a food processor. Blend until combined. 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. Serve with crudités or crackers.

Papaya Chicken Salad

Submitted by: Kaui Philpotts
Serves 2

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

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

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. Next sprinkle the green onions, sesame seeds, almonds and wonton chips on top. Arrange the chicken and papaya on top. Make the dressing by combining all the ingredients in a jar and shaking until frothy. Just before serving pour dressing over the salad. Garnish with cilantro sprigs.