papaya

Papaya-and-Cubeb-Marinated Snapper With Baked Yam Chips recipe | Epicurious.com

5–6-oz. skin-on red snapper fillets, patted dry

salt

pepper black pepper

½ tsp. cubeb pepper or Ashanti pepper (uziza)

½ green or medium-ripe papaya, peeled, insides discarded

cilantro

Tbsp. olive oil

red onion,

garlic clove,

1" piece ginger, peeled, coarsely chopped (unpeeled if organic)

¼–½ tsp. ground dried bird chiles or other hot chile powder

lemon, halved

lb. puna, white yams, or sweet potatoes (2–3)

coconut sugar sugar

1½ tsp. kosher salt, divided

Tbsp. extra-virgin olive oil, divided

black pepper

½ tsp. chile powder

Drunk Apricot Shito (for serving)

spice mill

Add bright tropical flavours to your salad with papaya.

Green papaya salad with chilli prawns

red chilli, finely chopped

lime juice

garlic cloves, crushed

peanut oil

green prawns, peeled (tails intact), deveined

dried rice vermicelli noodles

green papaya, peeled, deseeded, grated (see note)

eschalot, thinly sliced

grape tomatoes, halved

beansprouts

coriander leaves

mint leaves

Thai basil leaves

tbsp Ayam fish sauce

brown sugar

Fresh and tropical, this coconut rice and prawn recipe is a great one for summer.

Lime, coriander and coconut prawns with coconut rice

lime

garlic cloves, finely chopped

ginger,

coriander

kaffir lime leaves, finely shredded

coconut milk

1kg green prawns, peeled (tails intact), deveined

Green papaya salad (related recipe), to serve

Toasted shredded coconut, to serve

(300 grams) jasmine rice

Famous Beef Barbecue

beef

ginger

papaya,

clear honey

soy sauce

pear

pineapple

onion,

rice wine (sake)

garlic

scallions,

sugar,

sesame seeds

sesame oil

In a large bowl or pot, soak the meat in cold water to cover and refrigerate overnight. Remove meat from water, wipe clean and set aside. Strain soaking water and reserve 1/3 cup.

Peel ginger and grate against the finest side of the grater, keeping a bowl beneath to catch juices. Measure out 1 tablespoon of ginger juice. In a small saucepan, combine the 1/3 cup reserved water, papaya puree, ginger juice, honey and soy sauce. Cook over very low heat 10 minutes; do not let boil. Remove and allow to cool slightly.

In a blender, combine 6 tablespoons of the cooked sauce, pear, pineapple, onion, rice wine, garlic, pepper, scallions and sugar. Puree until smooth. Stir in sesame seeds. Pour into small saucepan and cook over low heat 30 minutes, stirring occasionally.

Place beef on a plate. Pour 6 tablespoons of the marinade onto plate and rub into beef. Rub sesame oil into beef. Set aside 10 minutes.

Prepare grill. Grill meat 2 minutes on each side, or until brown on outside, for medium beef.

Crack out the barbie and try this tasty recipe, guaranteed to impress your friends and family.

Satay prawns with green papaya salad

(10 grams) dried shrimp (optional – from Asian supermarkets)

red chillies, thinly sliced

(60 milliliters) fish sauce

limes

(about 300 grams) large green papaya, peeled, shredded

cherry tomatoes, halved

snake beans, blanched, refreshed,

peanuts,

(140 grams) crunchy peanut butter

Asian (red) eschalot, chopped

tbs fish sauce

red chilli, chopped

tsp turmeric

(160 milliliters) coconut milk

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Brighten your Christmas table with this colourful Spanish salad, dressed in a vinaigrette of garlic, sherry vinegar and olive oil.

Spanish seafood salad

mussels

dry white wine

tbsp sherry vinegar (see note) or red wine vinegar

tbsp extra virgin olive oil

garlic clove, crushed

green capsicum, finely chopped

red onion, thinly sliced

punnet cherry tomatoes, halved

coriander sprigs

olive oil

chorizo sausage,

scallops (without roe)

tsp smoked paprika (pimenton) (see note)

Saffron rice (optional) (see related recipe), to serve

Lemon

Use up those leftover fruits sitting about the house with these tasty tropical popsicles.

Tropical pops

mango cheek, halved, thinly sliced

dragon fruit, thinly sliced

red papaya, thinly sliced

star fruit, thinly sliced

blueberries

tbs rosewater

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The carrot and the nuts contribute great texture and substance to this smoothie, and the coconut ice cubes add great flavor.

Carrot and Papaya Smoothie With Hazelnuts and Pistachios

hazelnuts

papaya (6 ounces

carrot,

orange juice

pistachios

low-fat coconut milk ice cubes (3 tablespoons low-fat coconut milk)

honey or agave nectar

Place the hazelnuts in a 300-degree oven and toast for 15 to 20 minutes. Remove from the heat, wrap in a towel and rub the towel against your counter to rub off the skins.

Place all of the ingredients in a blender and blend at high speed for a full minute. Pour into a glass and enjoy.

This fermented hot sauce is inspired by one of our go-to takeout picks: Thai Papaya Salad (Som Tum). Papaya salad is bright and refreshing with a bracing acidity and alternating hits of chili heat and sweetness that we just love.

Recipe: Fermented Papaya Thai Chili Hot Sauce

Fermented Hot Sauce Kit

Hot Sauce Bottles

Thai chilis,

scallions, cut into 2” segments

limes, peels only

water

fish sauce (optional)

white vinegar, reserved

Tip: Thai peppers are hot, we strongly recommend wearing gloves while preparing this recipe. 

Pack papaya, peppers, scallions, garlic, cilantro andlime peels into fermentation jar.

Combine salt and water, stir until salt is fullydissolved to make the brine.

Add fermentation weight and pour in brine (and fish sauceif using) to cover, ingredients should be fully submerged whenweighted. Questions about fermentation weights? Check out our Fermentation Weight Guide. 

Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment for2-3 weeks at room temperature out of direct sunlight.

Add fermented papaya, peppers, scallions, garlic and limepeel to blender with 1 cup of the fermentation liquid. Blend until smooth andthen add vinegar to taste. Hot sauce will keep refrigerated for at least 2months.

Aprovecha el sabor de los frutos tropicales y prepara este postre fresco y delicioso. La salsa de maracuyá (parcha) le da un toque único.

Parfaits de frutas tropicales con salsa de maracuyá

maracuyás (parchas, granadillas)

paquete (8 oz) de queso crema PHILADELPHIA Cream Cheese, cortado en cubitos, ablandado

cucharada de azúcar

lata (20 oz) de trozos de piña en su jugo, escurridos

mango s grandes, cortado en cubos de 1/2 pulg.

papaya s grandes, cortadas en cubos de 1/2 pulg.

1-1/2 taza de cobertura COOL WHIP Whipped Topping descongelada

1-1/2 taza de semillas de granada

Corta los extremos de las maracuyás. Usa una cuchara para extraer la pulpa. Ponla en un colador de malla metálica sobre la licuadora. Presiona la pulpa con el dorso de la cuchara a fin de extraer el jugo para que caiga dentro de la licuadora. Pon el queso crema con el azúcar en la licuadora. Licúa todo hasta obtener una mezcla homogénea.

Consigue 12 copas para postre o para parfait y pon dentro de cada uno 1/4 taza de trozos de piña. Cúbrelos formando 4 capas: 1 cda. de mezcla de queso crema; 1/4 taza de mangos; 1 cda. de mezcla de queso crema; 1/4 taza de papaya.

Corona cada uno de los parfaits con 2 cdas. de cobertura y 2 cdas. de semillas de granada.

Make a refreshing fruit smoothie with berries, tropical mango and papaya to start your day on a healthy note.

Strawberry Mango Papaya Smoothie

mango chunks,

Almond milk ((You can use your favorite plant-based milk))

Tbsp Agave syrup ((See Notes!))

Add all ingredients to a high-powered blender (adding the frozen fruit first, then the rest following) and blend until smooth.

Adjust the amount of milk (or add ice), depending on desired consistency, adding 1 Tbsp more at a time, if needed.

To serve—grab a glass and pour smoothie into each and grabbing a straw. Store any leftovers in the refrigerator, tightly sealed or in a covered mason jar, ensuring that you drink it within the same day for best taste and consistency.

Sip and enjoy!

TO MAKE THE SMOOTHIES:

Simply omit the ginger for a classic crème brûlée.

A small blowtorch (made for the kitchen) is a useful gadget for caramelizing the sugar topping. You can also broil the custards until the sugar turns dark brown.

Ginger and Vanilla Bean Crème Brûlée

whipping cream

sugar

vanilla bean, split lengthwise

Sliced tropical fruit (such

Simply omit the ginger for a classic crème brûlée.
A small blowtorch (made for the kitchen) is a useful gadget for caramelizing the sugar topping. You can also broil the custards until the sugar turns dark brown.

Epicurious

Preheat oven to 325°F. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.

Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.

Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.

Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.

Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften. Garnish crème brûlées with fruit.

*Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.

Take your wings game up a notch with the addition of papaya. Just one serving (150g) of papaya and papaw provides a healthy dose of folate, fibre, vitamin C and vitamin A, which helps keep your immune
system, gut health and skin in-check, so they're the perfect addition to your weekly shopping trolley.

Sticky Papaya Chicken Wings Recipe

kg chicken wings

papaya pureed

brown sugar firmly packed

tsp chilli powder

tsp sea salt

coriander leaves *to garnish

papaya chopped *to garnish

Bun cha is a Vietnamese breakfast dish of delicate broth-like dipping sauce laced with pickled carrot, pork meatballs and slices of marinated pork chargrilled over coals.

Top 16 papaya recipes from across the web

The most viewed papaya recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Carrot and Papaya Smoothie With Haz...

Recipe: Fermented Papaya Thai Chili...

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Strawberry Mango Papaya Smoothie

Ginger and Vanilla Bean Crème Brûlé...

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Night + Market Green Papaya Salad

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Top 16 papaya recipes from across the web

The most viewed papaya recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Papaya-and-Cubeb-Marinated Snapper ...

Green papaya salad with chilli praw...

Lime, coriander and coconut prawns ...

Famous Beef Barbecue

Satay prawns with green papaya sala...

Spanish seafood salad

Tropical pops

Carrot and Papaya Smoothie With Haz...

Recipe: Fermented Papaya Thai Chili...

Parfaits de frutas tropicales con s...

Strawberry Mango Papaya Smoothie

Ginger and Vanilla Bean Crème Brûlé...

Sticky Papaya Chicken Wings Recipe

Bun cha

Night + Market Green Papaya Salad

My Green Papaya Salad

The most viewed papaya recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine