Island Fresh Papaya Information

Hawaii Papaya Industry Association
Mr. Ken Kamiya
P.O. Box 6959
Hilo, Hawaii 96720
Phone: (808) 969-1160    Fax: (808) 969-1781
E-mail: papayas@aloha.net
www.hawaiipapaya.com

Island Fresh Papaya Availability

*'X' indicates papaya is available

Island Fresh Papaya Recipes (return to Recipe Index)

• Achara (Pickled Green Papaya)
• Chicken Tonila (Chicken Papaya)
• Green Papaya Salad with Thai Dressing
• Papaya Cake
• Papaya Chutney
• Papaya Seed Dressing
• Papaya-Pineapple Jam
• Papaya-Pineapple Nectar
• Polynesian Baked Chicken

Achara (Pickled Green Papaya) (return to top) (printable version)

1 green medium Papaya
¼ cup thinly sliced Onion
1 small piece Ginger Root, minced
1 clove Garlic, minced
2 Hawaiian Red Peppers, seeded and crushed
¼ cup Vinegar
1 teaspoon Salt
1 teaspoon Sugar
Dash of Pepper

 Pare papaya, cut into halves and remove seeds.  Grate papaya; add onion, ginger, garlic and red peppers.  Mix well.  Combine remaining ingredients; pour over papaya mixture and toss with a fork to mix thoroughly.  Let stand several hours or overnight. 

Yield:  6 servings

Chicken Tonila (Chicken Papaya)(return to top) (printable version)

2 tablespoons Cooking Oil
1 small piece Ginger, sliced thin
2 cloves crushed Garlic
2 lbs. Chicken, cut into serving pieces
2 small Green Papayas, cut into chunks
2-3 cups Water
2 cups Marungay Leaves
Salt to taste
Patis (optional)

Saute ginger and garlic in oil, add onion.  Add chicken.  Season with salt.  Cover and let simmer for 5-10 minutes.  Add a little water if necessary to prevent scorching.  Add papaya.  Cook 5 minutes.  Add water and simmer until chicken and papaya are done.  Add marungay leaves.  Serve hot.

Yield: 6 servings

Green Papaya Salad with Thai Dressing (return to top) (printable version)

Salad:
3 pieces Island Fresh Green Papaya
3 pieces Island Fresh Tomato (not too ripe)
½ cup Cilantro Leaves

Dressing:
½ cup Peanut Oil
½ cup Rice Vinegar
2 tablespoons Island Fresh Onions, chopped
2 tablespoons Granulated Sugar
1 tablespoon Chile Powder
½ tablespoon Ground Ginger
1 tablespoon Salt
1 tablespoon Fresh Red Chile Finger, chopped

Peel the papayas, remove the seeds and slice into fine julienne.  In a pot bring 1 quart of water to a boil, put the tomatoes in for 10 seconds and peel.  Remove the seeds and slice in fine julienne.  For the dressing, blend all of the ingredients in a food processor.  Toss the papayas and tomatoes with the dressing, add cilantro leaves and serve. 

Yield: 4 servings

Papaya Cake (return to top) (printable version)

 ½ cup Shortening
1½ cup Sugar
2 Eggs
2 cups diced Papaya
3 cups Flour
2 teaspoons Soda
1 teaspoon Salt
1 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Ginger
2 tablespoons Water
1 teaspoon Lemon Juice
1 cup Raisins

Preheat electric oven at 350°F.  Grease and flour a 13x9x2-inch pan.  In large bowl of electric mixer, cream shortening and sugar.  Add eggs, one at a time, beating well after each addition.  Add papaya and beat well.  Sift flour with soda, salt and spices.  Stir into papaya mixture.  Add water and lemon juice.  Fold in raisins.  Pout into prepared pan.  Bake for 40 to 50 minutes.

Yield: 16 servings

Papaya Chutney (return to top) (printable version)

3 lbs. Green Papayas (7 cups cubed)
3 Hawaiian Red Peppers
2½ cups Sugar
½ cup Vinegar
1 small Onion, chopped
1 clove Garlic, minced
1 tablespoon Lemon Juice
3 tablespoons minced Ginger Root
1 cup Slivered Almonds
¼ cup chopped Citron
½ cup chopped Candied Lemon Peel
½ cup chopped Orange Peel
1 cup Raisins

Pare and seed papayas; cut into 1-inch cubes.  Remove seeds from peppers and mince peppers.  In a large kettle combine papayas, peppers, sugar, vinegar, onion, garlic, lemon juice, ginger, almonds, citron, and candied peels.  Cook over low heat until mixture begins to thicken, about 2 hours.  Add raisins and cook, stirring constantly, until mixture reaches the desired consistency.  Sterilize glasses.  Pour chutney into hot glasses.  Seal while hot with melted paraffin. 

Yield: 3 pints

Papaya Seed Dressing(return to top) (printable version)

1½ cups Sugar
1½ cups Red Wine Vinegar
1½ teaspoon Dry Mustard
1 tablespoon Salt
½ Onion, quartered
1½ cups Vegetable Oil
3 tablespoons Papaya Seeds 

Gather all ingredients and utensils.  Combine in a blender the first 5 ingredients, blend.  Add vegetable oil and papaya seeds and blend.  Pout into serving container.  Chill & serve.

Papaya-Pineapple Jam(return to top) (printable version)

1 cup diced, firm ripe Papaya
1 cup Crushed Pineapple (fresh or canned)
2 cups Sugar
2 slices Lemon
2 tablespoons Lemon or Lime Juice
2 tablespoons fresh Ginger Root, chopped fine, optional (may substitute ½ teaspoon Ground Ginger)

If using canned pineapple, reduce amount of sugar in recipe to suit taste.  Combine fruit, sugar and slices of lemon and cook until mixture flows off spoon in a single sheet.  Add lemon juice.  Put into sterilized jars and seal.

Papaya-Pineapple Nectar (return to top) (printable version)

2 to 3 cups diced ripe Papaya
2 ½ cups Pineapple Juice
½ cup Lemon or Lime Juice
½ cup Sugar

Peel papaya, cut into pieces, and force through sieve or food blender.  Combine with other ingredients and stir until sugar is dissolved.  Pour over cracked ice and serve cold in glasses. 

Note: If electric mixer or blender is used, combine all ingredients and mix for two minutes or blend for 3 seconds.

Polynesian Baked Chicken(return to top) (printable version)

½ cup Butter or Margarine
1 cup Flour
1 teaspoon Seasoned Salt
4 lbs. Chicken Pieces
1 cup Orange Juice
2 tablespoons Lemon Juice
½ cup Brown Sugar
1 tablespoon Cornstarch
1 tablespoon Soy Sauce
½ teaspoon Salt
2 cups sliced Papaya

Melt butter in large baking pan.  Combine flour and seasoned salt.  Dredge chicken pieces in flour mixture; arrange in baking pan, skin side down.  Bake in electric oven at 350° F for 40 minutes; turn and bake 20 more minutes.  In a saucepan, combine orange juice, lemon juice, sugar, cornstarch, soy sauce, and salt; cook until mixture thickens.  Gently stir in papaya and pour mixture over chicken.  Bake for 10 more minutes. 

Yield: 8 servings