Papayas are a lusciously juicy tropical fruit that combines good taste with nutritonal value.
How many times have you pushed your cart through the produce section and passed a papaya but kept right on going because you really didn’t know quite what to do with them.
Papayas are a lusciously juicy tropical fruit with smooth green-transitioning-to-yellow skin. In order to get the best, ripest papaya, you should look for one that seems heavy for its size and doesn’t have any visible bruises.
However, a few spots of color variation are just fine. It should give to the touch but not be mushy.
The inside color ranges from yellow to orange to peachy; my taste buds comprehend the flesh to be a sort of a peach/apricot hybrid with a bit of tang and lots of fiber. There are a whole bunch of seeds you’ll need to get rid of before you cut it into slices or pieces.
Papayas have antioxidants, vitamins and magnesium, foliate and beta carotene. So not only is this fruit delicious, it can actually help you feel better and provide you with some daily vitamin requirements as well.
Turkey Burgers With Pineapple Papaya Sauce
1⁄4 cup chopped fresh pineapple
3 Tbsps. fresh papaya, finely diced
2⁄3 cup barbecue sauce
1 Tbsp. soy sauce
1 lb. ground turkey breast
3 Tbsps. bread crumbs
2 Tbsps. finely chopped onion
1⁄4 tsp. cayenne pepper
1 Tbsp. brown sugar
1 tsp. olive oil
1⁄4 tsp. salt
1⁄8 tsp. black pepper
4 hamburger buns
4 lettuce leaves
4 slices of tomato
In a sauce pan, combine all the sauce ingredients and bring to a boil. Immediately reduce to a simmer. Cook 7 to 8 minutes.
Preheat grill pan. In a bowl, combine the ground turkey, bread crumbs, onion, cayenne, sugar and 1⁄3 cup sauce in a bowl and mix just until combined. Make 4 (1-inch) patties.
Brush both sides of the burgers with oil. Season with salt and pepper. Grill the burgers over medium heat, turning once, about 6 minutes per side. Baste with sauce, and grill 2 minutes more.
Place burgers on the buns and spoon the remaining sauce over the meat. Top with the lettuce and tomato slices.
Papaya, Mango and Avocado Salad
1⁄3 cup olive oil
3 Tbsps. sugar
3 Tbsps. balsamic vinegar
salt and pepper to taste
2 papayas, peeled and sliced thin
3 mangos, peeled and sliced thin
4 avocados, peeled and sliced thin
1 cup toasted almonds
In a jar with a lid, combine the olive oil, sugar, vinegar and salt and pepper. Close the lid, shake and set aside.
On a platter, arrange the papaya, mango and avocado slices in whatever way you like. Sprinkle the almonds over the top and then drizzle the dressing over that.
Serves 6 to 8.