ISO Papaya recipes

[erinyyc]

I am looking for recipes for papaya. Main dish, smoothies, and sorbet's. So far I've found that lime goes wonderfully with papaya but I'm not sure what else compliments the flavour. Any ideas are greatly appreciated!

Thanks http://www.cookinglight.com/bbs/smile.gif
Erin

[Gail]

I can't STAND it when nobody answers threads! This should keep you busy for a while.

A smoothie recipe here from Kentgirl:
http://www.cookinglight.com/bbs/Forum1/HTML/006634.html


and a Caribbean Chicken and papaya kebab from Vanessa: http://www.cookinglight.com/bbs/Archives/Archive-000001/HTML/20000711-1-000064.html

...and a bunch of stuff from Gail:

PAPAYA SHERBET

1/2 cup milk
1 tablespoon flavored gelatin
3 cups peeled and diced ripe papaya
1 cup light corn syrup
1 tablespoon freshly squeezed lemon juice
1/4 cup sweetened condensed milk (optional)

Pour the milk into a saucepan. Sprinkle the gelatin over the milk. Cook over low heat, stirring, until the gelatin dissolves.

Puree the papaya in a food processor or electric blender. Pour in the milk mixture, corn syrup, and lemon juice. Blend until smooth. Pour the mixture in a shallow pan, cover, and freeze for about 2 hours in the freezer compartment of your refrigerator. Spoon into a bowl and beat at low speed until smooth. Pour into the pan and freeze again until firm. Or freeze in an ice cream maker according to the manufacturer's directions.

Note: After beating the sherbet mixture for a second time and returning it to the freezer pan, I have experimented (now this is the author, not Gail) with parting a groove in a spiral pattern about 1/2 inch deep in the mixture-- not quite to the bottom of the pan-- and pouring in the sweetened condensed milk. The milk perks up the flavor of the papaya and adds to the visual appeal of the dessert.

Yield: 6 to 8 servings

(From: Island Cooking)

PAPAYA BATITA

2 slices fresh papaya
1 1/2 ounces papaya nectar
1/2 ounce milk
1 scoop crushed ice

Place all the ingredients for a batita in a blender and puree until smooth and creamy.

Serves 1

(PS, you can spike batitas with rum!)

STUFFED PAW PAW

2 papayas, halved lengthwise and seeded
1/2 pound white crabmeat
1/2 pound dark crabmeat (don't ask. I'm not sure what they mean)
1/4 cup (1/2 stick) butter
1/2 stalk celery, finely chopped
1 white onion, finely chopped
1 small red onion, finely chopped
1 carrot, finely chopped
1 green pepper, seeded and finely chopped
1 tomato, cubed
1 tablespoon Old Bay Seasoning
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon white pepper
1/2 cup white wine
1 tablespoon dry vermouth
1 tablespoon brandy
1/2 cup bread crumbs

1. Scrape out the pulp from the papayas, leaving 1/4 inch shells. Chop the pulp and set the shells aside for later use. Pick over the crabmeat to remove any bits of cartilage.

2. Preheat the oven to 350º F. In a Dutch oven, melt the butter over moderate heat and add the celery, onions, carrot, green pepper, tomato, chopped papaya, and crabmeat. Sauté for about 2 minutes. Add the Old Bay Seasoning, salt, thyme, oregano, black and white pepper, wine, vermouth, and brandy and stir until the mixture simmers, about 5 minutes. Add the bread crumbs to thicken. Stuff the papaya shells with the mixture and bake for 30 minutes.

Serves 4

(From: The Sugar Reef Caribbean Cookbook)


There.

Now I feel much better. http://www.cookinglight.com/bbs/smile.gif

[SoCal]

You are too good to us Gail and it is GREATLY appreciated! http://www.cookinglight.com/bbs/biggrin.gif

[erinyyc]

Thank you, thank you, thank you Gail!! I was just about to bump up my own post, how sad is that http://www.cookinglight.com/bbs/frown.gif LOL! These all look wonderful, I can't wait to try them all. I've been on a papaya binge lately, can't seem to get enough of the stuff, so it will be nice to do something other than slices with lime juice.
Thanks again http://www.cookinglight.com/bbs/smile.gif
Erin

[valchemist]

How about these?


* Exported from MasterCook *

California Quesadillas

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cooking Light 1995


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups diced peeled papaya
1/4 cup chopped fresh cilantro
3 tablespoons diced red onion
3 tablespoons fresh lime juice
4 ounces crumbled chevre -- (1 cup) goat cheese
1/4 cup bottled roasted red bell peppers -- drained and chopped
1/4 cup tub nonfat cream cheese -- softened
1 teaspoon minced seeded jalapeño pepper
6 fat-free flour tortillas -- (8-inch)
Vegetable cooking spray
Cilantro sprigs -- (optional)

Combine first 4 ingredients in a bowl; stir well. Cover and chill.

Combine the chevre, chopped bell peppers, cream cheese, and jalapeño in a bowl, and stir well. Spread about 2 tablespoons cheese mixture over each tortilla, and fold in half.

Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add 2 quesadillas, and cook 1 minute on each side or until browned. Remove the quesadillas from skillet. Place on a baking sheet, and keep warm in a 200 degree oven. Repeat procedure with remaining quesadillas.

Source:
"Cooking Light, Jul/Aug 1995, page 62"
Copyright:
"Cooking Light"
Yield:
"6 appetizers"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 567 Calories; 19g Fat (30.3% calories from fat); 17g Protein; 81g Carbohydrate; 4g Dietary Fiber; 22mg Cholesterol; 830mg Sodium. Exchanges: 5 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

NOTES : Garnish with cilantro sprigs, if desired. Serve immediately. To serve, cut each quesadilla in half crosswise. Arrange 2 quesadilla halves and 1/4 cup papaya mixture on each of 6 plates.



* Exported from MasterCook *

Sweet-and-Sour Shrimp in Fruit Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cooking Light 1995 Fish And Seafood


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
2 pounds large shrimp -- peeled, and deveined
2 cups pineapple -- cubed
2 cups papaya -- peeled, and cubed
1 1/3 cups fresh orange juice
1/4 cup sugar
1 teaspoon salt
2 teaspoons lime juice
1/4 cup white wine vinegar
4 teaspoons cornstarch
1/3 cup chopped fresh cilantro
6 cups hot cooked long-grain rice

Heat oil in a nonstick skillet over medium-high heat. Add shrimp; sauté 5 minutes. Remove from skillet; set aside.

Combine pineapple and next 5 ingredients (pineapple through lime juice) in skillet.

Combine vinegar and cornstarch, stirring until well-blended; add to skillet. Bring to a boil, and cook 1 minute or until thickened, stirring constantly.

Return shrimp to skillet. Reduce heat to low, and cook 1 minute or until thoroughly heated, stirring constantly. Remove from heat; stir in cilantro.

(serving size: 1 cup shrimp mixture and 1 cup rice)

Source:
"Cooking Light, April 1995, page 124"
Copyright:
"Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 530 Calories; 6g Fat (10.0% calories from fat); 37g Protein; 81g Carbohydrate; 2g Dietary Fiber; 230mg Cholesterol; 586mg Sodium. Exchanges: 3 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Serving Ideas : Serve over rice.

[JulieAnn]

o.k. Gail, You've made me feel guilty! Even though this is a really easy idea it tastes great.


LICUADO DE PAPAYA

about 1 1/2 c. papaya
sugar to taste
milk to fill the blender

Blend and enjoy! This is so delicious. We love to drink it with the CHILES RELLENOS CASSEROLE. The sweet flavor contrasts nicely with the casserole.

[BosunsWife]

Thank you also for all the great ideas ladies. I just eat my papaya with lemon juice for breakfast in the morning. Here (Hawaii) its one of the cheapest fruits that I can buy. Today I got a big one for about .50 cents. Can't beat .25 for a large serving of fruit.

[erinyyc]

Just wanted to say thanks for all the great recipes everyone! .50 cents for a papaya, I'm sooo envious, I paid 2.99 for one that wasn't even very big!!
Erin http://www.cookinglight.com/bbs/smile.gif