Tuesday, June 16, 2009

Papayas--Bring on the Mold!

Yes, mold! Papayas become sweet once they have mold growing on the outside. The papaya below is a gift from my neighbor, Al. Al has a jungle for a front yard. It's overflowing with tropical plants, fruits, and weeds. :o) I adore Al! He is a native Hawaiian, artist, and avid surfer. I share with Al my limes and he shares his papayas--quite perfect! Papayas change once lime touches the fruit. Often I am told, "I don't like the way papaya tastes." And my response, "Is it ripe, and have you tried it with lime?" Give it a taste!
Papayas are naturally high in carotenes, phytochemicals, and papain. Papain is an enzyme that can tenderize meat. Note, if you leave meat in fresh papaya juice or puree too long it will turn to mush. Trust me! Papayas have long been used as meat tenderizers throughout South America and tropical islands. One of my favorite marinade is quite simple.
Papaya Chicken
Ingredients:
1/2 cup soy sauce, light
3 cloves garlic
1/2 papaya
1 lime, zested and juiced
Directions:
In a blender or food processor pulse all ingredients until pureed. Reserve 1/2 cup of mixture for serving. Marinate chicken for 30 minutes or flank steak for 1-2 hours. Grill meat and allow meat to rest for at least 10 minutes prior to cutting. Serve
with remaining sauce. Fresh cilantro is a great addition on the top!

2 comments:

Andrea Cook said...

I can not wait to try this recipe. With my new found fascination with papaya and it's benefits I'm going to even try to give it a twist instead of using soy sauce use steak sauce.

BZ said...

I think Al wants to have sex with you.