Start with breakfast, where you can serve Hawaiian papayas plain with lime, as an appetizer, a complete, light breakfast on a warm summer morning, or a pick-me-up for family members on the run. At lunch, Hawaiian papayas are perfect bases for salads, or lovely garnishes for sandwiches. For dinner, you can try papaya salsa to brighten your favorite grilled or barbecued fish dish, or a wonderfully exotic Poulet Hawaiian with papayas and avocados. And for dessert, papayas are just right baked in the oven, served plain or with ice cream or as an ingredient for more adventurous dining experiences. Nutritious dinners are difficult to serve when you are as busy as most working people are today. Hawaiian papaya is always rich in flavor and nutrition. For example, one-half papaya contains 112 milligrams of Vitamin C, 3500 units of Vitamin A, and 468 milligrams of Potassium, with only 80 calories. Hawaiian papaya is a delightful addition to any ethnic dish and fits in superbly with the newest trends of Brazilian, lighter French-style cuisine, and, of course, island-style favorites. To spruce up any dinner, try: Hawaiian papaya makes the perfect base for a healthy dessert by itself or combined with other fruits. just a squeeze of lime and it can be a light and naturally sweet way to end any meal. For the adventurous, Hawaiian papaya can move into the exotic dessert arena. Try these wonderful dishes and then begin to experiment with Hawaiian papayas in some of your more traditional dessert recipes. The ideas for eating Hawaiian papaya around the clock are endless. Papayas make the perfect snacking food because they are nutritious, fun to eat, and taste good in the morning or late at night, due to their light, fresh flavor. This great appetizer or light main dish salad is provided by the chef at the renowned Bel-Air Hotel. 6 Mexican shrimp, 3 whole, 3 diced 1 Hawaiian papaya, 1/2 sliced lengthwise, 1/2 diced 1/2 Cucumber, diced 1/2 Red pepper, diced 1/2 Red onion, diced 1 Tablespoon ginger, minced 1 Tablespoon garlic, minced 1 Lime 1 Red Jalapeņo chile, sliced 1 Green Jalapeņo chile, sliced 1 Cup peanut oil 3 Tablespoons rice wine vinegar 3 Ounces assorted mixed baby greens Grill sliced Hawaiian papaya and arrange overlapping on four corners of the plate. Toss greens with some peanut oil and squeeze of lime. Arrange greens in-between papaya. Sweat the onion, garlic and ginger slowly on low heat, so no color comes. Add cucumbers and red pepper. Add diced shrimp. Add 2 tablespoons of rice wine vinegar. Remove from heat. In a bowl, add to cooked mixture the mint, thinly sliced chiles, lime juice, peanut oil, and season. Place in center of the plate. This salsa recipe has a delightfully different origin and is from Gillilands, a traditional Irish restaurant that has adapted its cuisine to the lighter palate. Papaya salsa is taking restaurant clients by storm. Lighter and sweeter than a traditional tomato salsa, the papaya version is perfect with fish of any kind. It may be made ahead of time and stored in the refrigerator in a tightly sealed glass jar or refrigerator container. It is perfect with broiled or barbecued fish, and easy to make. Fro the singles in the crowd, this is the perfect entree to a romantic meal for two. 1 Fresh Hawaiian papaya, seeded and cut into medium diced cubes 1 or 2 Jalapeņo chiles, seeded and diced 1/2 Mild red onion Juice of one medium lime 1 Tablespoon cilantro, chopped Fruity olive oil Salt and pepper to taste Combine all ingredients and refrigerate salsa until serving time. Prepare salmon or other fish of choice. Brush salmon with fruity olive oil and salt and pepper to taste. Brush the grill with olive oil and cook for 3 to 4 minutes or until firm. Garnish with sprigs of parsley or chervil. 2 Ripe papayas 1 Can (11 ounces) Mandarin oranges, drained 1 Small ripe banana, sliced 1 Kiwi, peeled and sliced 1 Cup combination strawberries and blueberries 1 Cup vanilla yogurt 2 Tablespoons honey 1 Teaspoon chopped fresh mint Cut papayas in half lengthwise; scoop out seeds. Place oranges, banana, kiwi and berries in each papaya half. Combine yogurt, honey and mint; mix well. Spoon over fruit before serving. Garnish with mint sprigs, if desired. Serves 4. 2 Cups fresh, ripe papayas 1/4 Cup onions, chopped 3 Tablespoons sweet red peppers, diced 3 Tablespoons fresh mint leaves, minced 1 Small mild chile pepper, minced 1 Clove garlic, minced 1 Tablespoon lemon juice Salt and pepper to taste Combine and chill. Serve with grilled chicken, fish or other meats. Serves 8. 1/2 Cup pureed ripe papaya 1/2 Cup plain yogurt 2 Tablespoons lime juice 1 Tablespoon honey 1 Teaspoon curry powder 1/2 Teaspoon rosemary, crushed 1/4 Teaspoon salt 8 Chicken breast halves, skinned and boned Combine papaya, yogurt, lime juice, honey, curry powder, rosemary and salt; mix well. Marinate chicken in mixture several hours or overnight. Grill chicken, brushing occasionally with marinade until cooked as desired. Serves 8. 1 Cup sugar 1/2 Cup butter or margarine 3/4 Cup chopped ripe papaya 2 Eggs 1 Tablespoon orange juice 2 Cups flour 1 Teaspoon baking soda 1 Teaspoon cinnamon 1/2 Teaspoon nutmeg 1/2 Teaspoon ground ginger Dash salt 1/2 Cup chopped walnut or pecans 1/2 Teaspoon grated orange peel Cream sugar and butter. Add papaya, eggs and orange juice. Sift together flour, baking soda, cinnamon, nutmeg, ginger and salt. Add to papaya mixture; mix well. Fold in nuts and orange peel. Pour into greased 8-1/2 X 4-1/2-inch loaf pan. Bake at 350 degrees F 1 hour or until tests done. Yields 1 loaf. 1/2 Cup salad oil 2 Tablespoons lime juice 2 Tablespoons REGINA® White Wine Vinegar 1 Tablespoon GREY POUPON® Dijon Mustard 1 Tablespoon honey 1/4 Teaspoon grated lime peel 1 Ripe papaya, peeled, seeded and cut into wedges 1 Ripe avocado, peeled and cut into wedges 1 Small head red leaf lettuce 1 Small head Boston lettuce 1 Head Belgium endive 1 Pound medium shrimp, cooked, shelled and deveined In bowl, combine oil, lime juice, vinegar, mustard, honey and lime peel. Pour over shrimp; marinate 2 hours. Arrange papaya, avocado, and lettuces on serving platter. With a slotted spoon, remove shrimp from dressing; arrange on platter. Drizzle remaining dressing over salad. Serves 4 to 6. |
© 1999 David Louis Harter, California Technologies