Three jazzed-up papaya recipes
Iusually start breakfast with some papaya. For me, it’s the ideal breakfast fruit because, unlike citrus fruits, it’s not acidic. This is especially beneficial for those with peptic ulcer or acid reflux. Papaya does not stir up those horrible stomach acids that cause discomfort.
With its bright-orange color, papaya is rich in vitamin A, which helps provide good vision. Its vitamin C content helps repair tissues and can boost one’s immune system. Papaya also contains folate (part of the vitamin B family), potassium which is essential for body functions, as well as antioxidants such as lycopene. The fiber in papaya further aids in digestion.
However, finding a good, properly ripened papaya can sometimes be a problem. Often those sold in supermarkets are either bland or overripe. My favorite variety, the Sinta, is seldom available. So with the Dole solo papaya.
The papayas sold in provincial markets seem to be much better. Hence, whenever I’m out of town, I try to buy papayas in the local markets. Once, I even bought papayas from some Aetas who were selling the fruits freshly picked from their trees somewhere in Pampanga. The papayas were some of the best I’ve had. They were a vibrant orange color, properly ripened and very sweet.
When buying papaya, choose one with clear, unblemished outer skin. Press the papaya gently and if it feels soft to the touch, it’s probably ripe or will ripen soon. Firm, greenish papayas are still very raw and will take days to ripen. It’s best to buy papayas that have some yellow streaks on the skin.
When you get home, wash the papayas to get rid of any eggs that may have been lain on them by fruit flies. Then wipe completely dry with paper towels. Store flat at room temperature, unless you want to retard the ripening process, in which case you can store them in the refrigerator.
When I get tired of eating plain papaya, I jazz it up a little. Cheese, yogurt and honey, for instance, add texture and flavor. Tossing papaya with other fruits such as bananas and melons provide variety in taste. Lately, I’ve also been blending my papaya to turn it into a smoothie.
Here are three recipes that boost papaya’s natural appeal and flavor:
It’s the ideal breakfast fruit because it’s not acidic—good news for those with peptic ulcer or acid reflux
Papaya Smoothie
1 c cubed ripe papaya
2 Tbsp honey
½ c plain or vanilla yogurt ½ c low-fat milk
3-4 ice cubes
Place the papaya, honey, yogurt and milk in a blender. Process until the papaya liquefies. Add the ice cubes and process further until well-blended. Pour into a tall glass and serve immediately. Makes one serving.
Cottage Cheese Papaya
1 slice ripe papaya, well-chilled
¼-½ c cottage cheese or ricotta cheese Spread the cottage cheese or ricotta cheese on top of the papaya and serve. Makes one serving.
Papaya Fruit Salad
2 large slices ripe papaya 2 large slices melon 2 bananas
2 Tbsp honey
½ c whipped cream Using a melon baller, scoop out balls of papaya and melon. Slice the bananas into thin rounds. Toss together the papaya, melon and bananas in a large serving bowl. Drizzle with honey and top with whipped cream. Makes three to four servings.