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 in salad dressing. Special thanks to Carole S. of Carpinteria, California for sharing this recipe and the above photo!
Papaya Seed Salad Dressing
1⁄2 cup vinegar. Apple cider or tarragon vinegar work well.
1⁄3 cup honey
1 tsp. dry English mustard
3⁄4 tsp. salt
3⁄4 cup avocado oil. Or, another oil you like.
2 tbsp. raw papaya seeds. Or more to taste. Or, instead of raw, dry them if you prefer.
1 large shallot. Minced.
Chives or other herbs
More papaya seeds
Any adjustments based on your preferences and what you have in your kitchen. For example, a different kind of mustard; maple syrup or brown sugar instead of honey, etc.. In the past, Carole has customized for a Mexican-style meal by adding lime, avocado and cilantro.
1. In a blender, combine the vinegar with the honey, mustard, and salt.
2. Next blend in the oil until the dressing is smooth and mixed together.
3. Add the papaya seeds and shallot, and pulse until the seeds are coarsely chopped.
4. Put the dressing into a container and keep for a week or ten days.
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.