Papaya - Not just for breakfast any more
As a child, I hated papaya (probably because it was good for me). It’s not like I could escape the fruits either…if they were in season they were plentiful in our subtropical yard. It wasn’t until I was an adult that I came to appreciate the sweet, firm fruit for it’s great taste and versatility in the kitchen.Papaya is, indeed, good for you and low in calories (about 10 calories per ounce), is almost completely fat free and is high in fiber (about 1 gram per ounce). Three ounces of papaya will give you 100 percent of the Vitamin C you need in a day.
Papaya is native to Central and parts of South America, but is now cultivated in just about all tropical and sub-tropical climates.
The ripe fruit is usually eaten raw, without the skin or seeds. The unripe green fruit of papaya can be eaten cooked, usually in things like curries, salads or stews. Green papayas and the tree's latex are both rich in papain, which is an enzyme that is an effective remedy for digestive problems. It is also used in some cultures as a topical application in the treatment of cuts, rashes, stings and burns.
So, here’s a fruit that is both good and good for you.
While you can simply cut the fruit in half, scoop out the seeds (in some places, the spicy seed is dried and ground and used as a substitute for pepper) and eat it, I find that it mixes well with other flavors that are great for salsas and salads that can’t be beat.
Papaya and Black Bean Salsa
(can be eaten alone as a salad or served over rice or, over meat , when you’re sharing a meal with non-vegetarian friends and family)
(can be eaten alone as a salad or served over rice or, over meat , when you’re sharing a meal with non-vegetarian friends and family)
1 cup cooked or canned black beans
2 ripe papayas, peeled, seeded and diced small
1/2 red pepper, diced small
1/2 green pepper, diced small
1/2 red onion, diced small
3/4 cup pineapple juice
1/2 cup lime juice (about 4 limes)
1/2 cup chopped cilantro
2 Tablespoons ground cumin
1 Tablespoon minced red or green chile pepper of your choice
Salt, to taste
Black pepper, to taste
· In a large mixing bowl, combine black beans, papaya, bell peppers, red onion, pineapple juice, lime juice, cilantro, cumin, chile pepper, salt, and pepper.
· Mix together well.
This salsa will keep, covered and refrigerated, 4 to 5 days.
2 ripe papayas, peeled, seeded and diced small
1/2 red pepper, diced small
1/2 green pepper, diced small
1/2 red onion, diced small
3/4 cup pineapple juice
1/2 cup lime juice (about 4 limes)
1/2 cup chopped cilantro
2 Tablespoons ground cumin
1 Tablespoon minced red or green chile pepper of your choice
Salt, to taste
Black pepper, to taste
· In a large mixing bowl, combine black beans, papaya, bell peppers, red onion, pineapple juice, lime juice, cilantro, cumin, chile pepper, salt, and pepper.
· Mix together well.
This salsa will keep, covered and refrigerated, 4 to 5 days.
