Category Archives: Cooking
The Amazing Hawaiian Papaya….
Yes we’re different, we taste better…we’re proud to be Hawaiian, 100% born and raised in the Islands! We flourish in the volcanic soil of the Big Island, the trade winds blowing our leaves. Now that you have discovered our beauty what should you do with us…hmmm
We taste the very best when eaten farm fresh, sliced open, seeds left for composting in the roadside and sliced, peel and all…Now Eat us….For more detailed instructions see our Hawaiian Papaya tips below!
Fruit selection and ripening details available from the Hawaii Papaya Association
How to cut, eat or dice me:..Halve the papaya lengthwise. Scoop out the seeds with a spoon. Depending on how ripe the papaya is, you may be able to eat it with a spoon, straight out of the peel. Or set the halves, cut side down, on the cutting board and peel away the skin. Slice or dice each half. You can also cut off the ends, then stand it upright and use your knife and run the knife down the sides peeling the skin away. Then cut in half and scoop out the seeds with a spoon.
Cooking Tips for Papayas…
Cut in papaya half, sprinkle with lime or lemon juice, port or rum, and a sprinkling of sugar for a quick, fresh fruit dessert.
When adding papaya to fruit salads, add it at the last minute so its enzymes will not soften the other fruits.
If your want to use the fruit alone then peel it first, then seed and slice.
When I am still green I can be cooked with chicken or in other hot dishes, just like a starchy vegetable.
Now when I get overripe, just cut me up and freeze me in a ziplock bag or puree me and freeze me for smoothies and sauces; Desserts, cakes, ice cream and pancakes are great choices!