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Bionicos (Mexican Fruit Bowls)
Breakfast Mexican

Bionicos (Mexican Fruit Bowls)

4.8

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 To make the topping: Mix yogurt, condensed milk, Mexican crema, and vanilla together in a bowl until well combined.
  2. 2 To make the fruit salad: Divide cantaloupe, papaya, apple, and banana among 4 individual bowls, arranging each fruit in its own section. Place strawberries in the center of each bowl. Sprinkle granola, raisins, and coconut over the bowls, then drizzle with the topping.

By Yolanda Gutierrez

Papaya Bruschetta
Appetizer Italian

Papaya Bruschetta

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut papaya in half and remove seeds. Reserve 2 tablespoons of seeds for the dressing. Peel and dice the papaya, and place in a medium bowl. Add tomatoes, red onion, red pepper and basil, and set aside.
  2. 2 In a food processor or blender, combine the papaya seeds, sugar, wine vinegar, oil, mustard and green onions. Process until smooth and thick, and most of the seeds have broken up. Pour over the papaya mixture and stir to coat all of the ingredients. Serve with slices of baguette.

By Lisa Jolley

Fresh Papaya Jam

Fresh Papaya Jam

4.5

Prep
45 min
Cook
20 min
Total
305 min

Instructions

  1. 1 Stir together papaya, orange juice, and pectin in a very large pot over medium-high heat until it begins to boil. Stir constantly as the mixture heats. Once boiling, stir in the sugar, and return to a boil, stirring constantly. Once the jam has returned to a boil, start a timer, and boil for exactly 1 minute.
  2. 2 Ladle the hot jam into the hot, sterilized canning jars and seal with lids and rings. Allow to cool to room temperature, and refrigerate any jars that do not seal.

By Angel

Watermelon Fish Snack for Kids
Snack American

Watermelon Fish Snack for Kids

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place watermelon triangle on a plate with pointed side facing left. Place 1 blueberry on triangle for fish eye; place remaining 4 blueberries above fish's "mouth" for air bubbles.
  2. 2 Cut a tiny curved sliver papaya for fish's mouth; place on watermelon. Flip papaya triangle over and place at end of watermelon fish for tail fin.

By Baking Pusheen

Helado de Cinco
Dessert Mexican

Helado de Cinco

Prep
10 min
Cook
Total
510 min

Instructions

  1. 1 Cut the papaya in half lengthwise. Scoop out the seeds and pulp. Spoon out the flesh and place in a blender or food processor.
  2. 2 Add heavy whipping cream, brown sugar, and chili-lime seasoning to the blender or food processor; blend until smooth, about 30 seconds.
  3. 3 Place the mixture into an airtight bowl and refrigerate, 8 hours to overnight.
  4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes.
  5. 5 Add chopped strawberries in the last 5 minutes of churning.

By Soup Loving Nicole

Baby Back Ribs with Papaya Sauce
Dinner

Baby Back Ribs with Papaya Sauce

3.3

Prep
10 min
Cook
110 min
Total
480 min

Instructions

  1. 1 Place the garlic, papaya, water, wine, honey, and tomato paste into a food processor. Pulse until until the mixture is finely chopped, about 15 seconds.
  2. 2 Place the ribs into a 9x13-inch glass baking dish and pour the marinade overtop. Mix the ribs around in the marinade to ensure they are evenly coated. Cover with plastic wrap, and refrigerate for at least 6 hours, or overnight for best results.
  3. 3 Preheat an oven to 400 degrees F (200 degrees C).
  4. 4 Remove ribs from the marinade, and shake off excess. Scrape the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
  5. 5 Bake the ribs in the preheated oven until the meat pulls away easily from the bone, about 1 1/2 hours. Baste every 15 minutes with the reserved marinade.

By Amber

Papaya Bread

Papaya Bread

4.0

Prep
25 min
Cook
75 min
Total
150 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Slice papayas in half lengthwise. Scoop out black seeds and discard. Peel and discard skin. Place flesh in a bowl and mash. Transfer to a strainer and allow to sit for 10 minutes to drain any liquid.
  3. 3 Combine flour, poppy seeds, baking soda, and salt in a bowl. Cream sugar and butter together in a separate bowl. Mix in eggs, one at a time, until well blended. Mix in papaya flesh, buttermilk, guava juice, and vanilla. Slowly stir in dry ingredients until just moistened. Pour into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then release loaf from the pan onto a wire rack. Let cool completely, about 30 minutes, before slicing.

By Brittney Tun

Fruit Bake
Dessert

Fruit Bake

4.8

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  2. 2 Arrange the peaches, pears, rhubarb, raisins, and papaya or mango in the prepared pan. In a medium bowl, combine the baking mix, brown sugar and margarine. Stir until mixture has a crumbly texture. Sprinkle evenly over fruit.
  3. 3 Bake in the preheated oven until top is golden brown, 35 to 45 minutes.

By Edinmetr

Spicy Barbados Pepper Sauce
Caribbean

Spicy Barbados Pepper Sauce

3.8

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Place the onion, red pepper, Scotch bonnet chiles, papaya, and garlic in a food processor. Pulse until finely chopped. Scrape into a large pot, and stir in the mustard powder, sugar, wine, vinegar, water, and lemon juice.
  2. 2 Bring to a simmer, then reduce heat to medium-low, and continue simmering, stirring frequently until the mixture has thickened, about 1 hour. Once thick, remove from the heat, and stir in the yellow mustard.

By RogerB

Papaya-Stuffed Chicken and Basmati Rice
Dinner

Papaya-Stuffed Chicken and Basmati Rice

4.5

Prep
30 min
Cook
80 min
Total
110 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2 inch slit in the side. Repeat with the remaining chicken breasts. Place the slices into the pocket of each chicken breasts, then sprinkle papaya slices with cinnamon to taste. Dip the chicken breast halves one at a time into the melted margarine, then the cracker crumbs.
  3. 3 Heat 1 tablespoons of margarine in a skillet over medium-high heat. Arrange the chicken breasts in the skillet and cook until golden brown on each side, about 10 minutes. Place browned chicken breasts on the prepared baking sheet.
  4. 4 Bake in the preheated oven for about 20 minutes, then flip each chicken breast. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. 5 Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  6. 6 Meanwhile, melt the remaining 1 tablespoon of margarine in the same skillet used to brown the chicken over medium-high heat, scraping up any browned bits. Stir in the orange juice, pineapple, brown sugar, 1/2 teaspoon of cinnamon, nutmeg, cayenne, salt and pepper. Reduce heat to medium and simmer until reduced, about 30 minutes. Reduce the heat once more to low and continue simmering until the sauce is thickened. Serve the chicken breasts over the rice with the pineapple sauce spooned on top.

By Sola

Citrus-Flavored Bean Chili with Papaya
Dinner

Citrus-Flavored Bean Chili with Papaya

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine black beans, pinto beans, papaya, water, 1/2 cup red onion, orange juice, green onions, green chiles, salsa, Cajun seasoning, Italian seasoning, garlic powder, and orange zest in a pot over medium heat; heat to almost boiling. Reduce heat and simmer for 10 to 15 minutes.
  2. 2 Gently toss remaining 1/4 cup red onion, avocado, and cilantro in a bowl; don't mash the avocado.
  3. 3 Ladle chili into 4 bowls and sprinkle with mixed topping.

By Lantros

Georgie's Mango Papaya Salad
Lunch American

Georgie's Mango Papaya Salad

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
  2. 2 Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
  3. 3 Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.

By Georgie Hanson

Grilled Macadamia-Crusted Tuna with Papaya Salsa
Dinner American

Grilled Macadamia-Crusted Tuna with Papaya Salsa

4.8

Prep
45 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Combine papaya, bell pepper, and onion in a medium bowl. Add cilantro, lime juice, garlic, and hot chile paste; toss to combine. Refrigerate salsa until ready to serve.
  2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
  3. 3 Whisk eggs in a shallow bowl until smooth. Spread nuts on a shallow plate.
  4. 4 Brush tuna steaks with olive oil, then season with salt and pepper. Dip tuna steaks in beaten eggs and allow excess eggs to run off. Press into macadamia nuts until evenly coated.
  5. 5 Cook tuna steaks on the preheated grill to desired degree of doneness, about 2 minutes per side for medium. Serve with papaya salsa.

By MySensei

Thai-Inspired Confetti Salad
Dinner Thai

Thai-Inspired Confetti Salad

4.5

Prep
35 min
Cook
Total
35 min

Instructions

  1. 1 Combine tomato, beans, cucumber, and papaya in a large bowl. Toss with garlic and chile pepper.
  2. 2 Stir together lemon juice, lime juice, fish sauce, and sugar in a small bowl. Pour over papaya mixture and toss. Sprinkle peanuts and cilantro on top and serve.

By taddy

Green Papaya Salad (Som Tam Malakor)
Dinner Thai

Green Papaya Salad (Som Tam Malakor)

4.5

Prep
20 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place peanuts on a baking sheet.
  2. 2 Toast in the preheated oven until fragrant and golden, 7 to 8 minutes. Cool for 5 minutes.
  3. 3 Grind peanuts, Thai chiles, garlic, dried shrimp, and sugar in a mortar and pestle, or food processor; stir in lime juice and fish sauce.
  4. 4 Toss papaya, tomatoes, carrot, and green beans with peanut dressing; season with salt and black pepper.

By Ms Tea

Macadamia Nut Crusted Mahi Mahi
Dinner American

Macadamia Nut Crusted Mahi Mahi

4.5

Prep
35 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.
  3. 3 Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.
  4. 4 Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.
  5. 5 Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.

By Chef David Highlander

Grilled Halibut with Mango-Papaya Salad
Dinner American

Grilled Halibut with Mango-Papaya Salad

Prep
20 min
Cook
10 min
Total
75 min

Instructions

  1. 1 Pat halibut dry and season with salt and pepper. Combine oil, orange juice, lemon juice, honey, Italian seasoning, garlic, and red pepper flakes in a glass or ceramic bowl for marinade with a whisk to make sure it is well blended. Add halibut and let marinate for 45 minutes to 1 hour.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove fish from marinade and shake off excess. Discard the remaining marinade.
  3. 3 Cook halibut on the preheated grill horizontally for 5 to 7 minutes. Flip and cook vertically for perfect grill marks until it springs back with a mild resistance and flakes easily with a fork, 5 to 7 minutes more; be careful not to overcook. Remove from grill and sprinkle with fresh dill.
  4. 4 Combine salad greens, mushrooms, mango, papaya, onion, bacon, and feta cheese in a bowl.
  5. 5 Whisk salad dressing, orange juice, and honey for dressing together in another bowl. Pour over salad and toss to coat. Serve with grilled halibut.

By MsChae916