State Department of Agriculture
Sliced up, mashed up or cooked, or served as part of
a salad, entree or dessert, you can't beat a papaya
for earthy sweetness and versatility.
Two recipes are from Papaya princess Sharon Murphy of Keaau, Big Island, who won twin crowns in last year's "Try A Papaya Festival" recipe contest. She captured first place for entrees with her Spicy Papaya Crepes, and she aced the salad category with Papaya Tropical Fruit Salad.
Chelley Edwards of Mountain View, Big Island, doubled in the desserts/breads category with a first for Papaya Surprise Bread with Papaya Butter, and a third for Papaya and Dumplings.
Verna Felipe of Hilo was another double honoree with second and third place entrees of Papaya Curry and Papaya "Baska Daddy,"
3 large papayasPeel and seed papayas. Blend 2-1/2 papayas and cornstarch in a blender. Heat mixture on stove until consistency of thick gravy.
3 tablespoons cornstarch
3/4 large container cottage cheese (12 ounces total)
1 slice cheese (1 ounce cheddar)
1 slice carrot
1 teaspoon dry ginger
2 cooked, boneless chicken breasts, chopped and spiced to taste
4 crepes from a favorite recipe
4 tablespoons chopped macadamia nuts
Blend together cottage cheese, carrot, cheese and ginger until smooth. Fill crepes with cottage cheese mixture, chicken and the other half papaya, chopped up. Roll up crepes and pour 1/2 cup of hot papaya sauce over each crepe. Sprinkle with macadamia nuts.
Approximate nutritional analysis per serving (crepe not included): 420 calories, 17 grams total fat, 6.5 grams saturated fat, 60 milligrams cholesterol, 440 milligrams sodium. Per serving (crepe not included and without chicken skin): 390 calories, 14 grams total fat, 6 grams saturated fat, 40 milligrams cholesterol, 430 milligrams sodium.*
3 large papayasPeel and seed papayas. Blend 2-1/2 papayas and cornstarch in a blender. Heat mixture on stove until consistency of thick gravy. Measure out 1 cup sauce; set aside for topping and cool.
3 tablespoons cornstarch
2 bananas
1 apple
1 cup shredded coconut
2 cups Cool Whip
1 small bunch grapes (1 cup)
Chop bananas and apples; combine with remaining papaya sauce and coconut.
To prepare topping: Combine Cool Whip and grapes with 1 cup reserved sauce.
Spoon fruit mixture into serving cups and add topping. Makes 6 servings.
Approximate nutritional analysis per serving: 320 calories, 12 grams total fat, 11 grams saturated fat, no cholesterol, 60 milligrams sodium.*
1/2 cup warm waterMix water and honey; dissolve yeast in mixture. Add 2 cups flour and papaya nectar to make a sponge. Let rise until bubbly.
1/4 cup honey
2 tablespoons yeast
2 cups flour
1 cup papaya nectar
1/2 cup EACH dried papaya and dried mango
4 tablespoons oil
1 whole papaya, diced
2 tablespoons anise
4-1/2 to 6 cups flour
Meanwhile, soak dried fruits in enough water to cover; chop fruits.
Combine all ingredients. Let dough rise until double in size. Punch down, shape loaves and let rise again.
Bake at 350 to 375 degrees for 45 minutes or until golden brown.
Makes 2 loaves, 10 slices each.
Approximate nutritional analysis per slice: 190 calories, 3 grams total fat, 0.5 gram saturated fat, no cholesterol, 5 milligrams sodium.*
1 package (8 ounces) cream cheeseBlend all ingredients together.
1 stick butter (1/4 pound)
1/4 cup honey
1 whole papaya, chopped
Approximate nutritional analysis per tablespoon: 45 calories, 4 grams total fat, 2.5 grams saturated fat, 10 milligrams cholesterol, 40 milligrams sodium.*