EatOrToss Flexipe: This recipe can bend and twist for easier, waste-minimizing cooking.
I love papaya and can’t believe it took me this long to learn that the seeds are edible! When raw, they’re peppery with a texture somewhere between a half-popped popcorn kernel and a blackberry seed. Dry them in the oven and their pungency will decrease and they’ll crush easily.
Raw or dried, papaya seeds are great when they’re coarsely blended into salad dressing. Special thanks to Carole S. of Carpinteria, California for sharing this recipe and the above photo!
Papaya Seed Salad Dressing
Description
A great use for papaya seeds!
Ingredients
- Vinegar. 1/2 cup. Apple cider or tarragon vinegar work well.
- Honey. 1/3 cup. If you don’t have honey, consider maple syrup, brown sugar or another sweetener.
- Dry mustard. 1 tsp. Carole uses dry English mustard.
- Salt. 3⁄4 tsp.
- Avocado oil. 3/4 cup. Or, another oil you like.
- Raw papaya seeds. 2 tbsp. Or more to taste. Or, instead of raw, dry them if you prefer.
- Large shallot. Minced.
- Other goodies. Maybe papaya flesh? Chives? Other herbs that sound good to you? Carole once customized for a Mexican-style meal by adding lime, avocado and cilantro.
Instructions
- In a blender, combine the vinegar with the honey, mustard, and salt.
- Next blend in the oil until the dressing is smooth and mixed together.
- Add the papaya seeds and shallot, and pulse until the seeds are coarsely chopped.
- Put the dressing into a container and keep for a week or ten days.
Notes
Note from Carole: This recipe can be adapted to anyone’s taste. I sometimes add some of the papaya flesh or some chives or other herbs. Be creative. I do like the peppery taste of the papaya seeds, and I tend to add extra. Enjoy.
