What can you do with green papaya?
Frosts are on their way. Some day soon, the 100lbs+ of green papaya on my trees need to be picked or they'll be destroyed by frost.
I know, my fight to grow tropical fruit here is an uphill battle. But I'm dedicated to doing the impossible!
That said, I still need to figure out what to do with zillions of green fruit. There are only so many we can consume fresh, so I've been hunting down recipes on the web involving fermentation or vinegar pickling.
Here are a few I've found so far, including a sweet relish recipe where I'll substitute green papaya for cucumber. Anyone have any more suggestions?
Filipino Achara: How To Make Green Papaya Pickle Relish
The second day of pickling the Filipino “achara” (say ‘ah-cha-ra’) is always the best. The tangy, tart, sweet and slightly spicy flavors are sharp and perky. This is the perfect stage when the sourness of the achara is great for pairing as a relish or side to barbecued or grilled pork, chicken, beef, seafood, vegetables or just anything your tummy desires...
(Read the rest here)
Indian Papaya Pickles
Ingredients:
250ml Vinegar
250ml Water
250g Sugar
1 Green Papaya (unripe)
1 tbsp Salt
6 tsp Bird's Eye Chili
(Read the rest here)
Raw Fermented Sweet Pickle Relish
Made sauerkraut style and chock full of lovely probiotics. I love this on my salad, in soups or as a snack with some raw crackers.
Ingredients:
1 cuke
1/2 small red bell pepper
1/2 tsp salt
(Read the rest here)
One other thing I could do is simply chop all my green papaya into pieces, then use a Kosher dill pickle recipe on them and see how they turn out.
Papaya don't have much flavor at all when they're green - I imagine I could substitute them for just about anything.
Labels: achara, asian cooking, fermentation, green papaya, relish
posted by David The Good @ 10:23 AM
8 Comments
8 Comments:
Coincidence? I think not, but still intriguing…. I was just about to email you a photo of my current bounty of green papaya from my newly fallen tree. I went to your website to find your email address, and I see your post here. Crazy. God is good :)
...all the time!
My mom used to make this when we were kids. "Dulce de Papaya" (candied papaya)
1 whole Papaya (green)
¼ cups Baking Powder
6 cups Warm Water
1 cup Sugar
1 teaspoon Vanilla Extract
1 Cinnamon stick
Peel the papaya
Scoop out the seeds
Cut the papaya into 1/2-inch thick wedges the length of the papaya.
Dissolve the baking powder in the water in a big bowl.
Soak the wedges in the bowl for about 10 minutes.
Rinse under cold water in a colander.
In a pot, combine the sugar and the papaya.
Cook covered on medium-high for 15 to 20 minutes, stir once in a while
After 20 minutes, add the vanilla and the cinnamon stick,
simmer on low and uncovered, until a thick syrup forms.
Cool slightly before enjoying!
refrigerates well and keeps forever.
We ate it with farmer's cheese or cottage cheese. Yum!
Thank you for the recipe. I had something similar that a Cuban friend made for us once. Very cool!
We had green papayas this year that had to be harvested early and some of it I cubed and put into soups, like a squash, and I experimented with some that I peeled, deseeded and sliced the size of apple slices. I baked a casserole dish heaped with them and tossed with lemon juice, few pinches of sea salt, and about as much sugar and cinnamon as an apple pie. It had to cook longer than apples would, I think about 1 1/2 hrs at 350 F, but it tasted delicious! I think next time I'd use part brown sugar and when it's about done, top with a walnut crumb topping.
That sounds awesome. My wife did something similar with nutmeg and cinnamon... mmm.
Thanks for including my Filipino Achara, Green Papaya Pickles mention and link back to my blog post www.AsianInAmericamag.com. Thanks for the other good papaya tips here.
You bet. Thanks for putting up the recipe.
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