One of the favorites of fruit lovers and fitness enthusiasts alike, papayas are sometimes used in meal prepping. Papaya plant is grown extensively all over the tropical regions but are relatively available througout the year.
With its sweetness and extensive health benefits, papayas are especially great of a choice if you want to satisfy your sweet tooth without having to resort to unhealthy and calorie-filled snacks.
Meal prep with papayas are undeniably an excellent option for additional fruit variation in the table.
- Lowers cholesterol
- Helps in weight loss
- Boosts your immunity
- Good for diabetics
- Great for your eyes
- Protects against arthritis
- Improves digestion
- Helps ease menstrual pain
- Prevents signs of ageing
- Prevents cancer
- Helps reduce stress
How to Select
- Look for papayas that are mostly yellow and a little green to fully ripen at home.
- Papaya is fully ripe when it is bright yellow.
- Also choose papaya that are heavy for their size.
- Press the papaya gently with your fingertips. If the fruit is ripe, your fingers should sink slightly into it, similar to a ripe avocado.
- A hard papaya is not ripe. A papaya with mushy spots or shriveled areas is overripe,
- Check the base for mold.
- Look for a papaya that has a faint, sweet scent near the stem.
- Avoid papaya that have blemishes, cuts and are overly soft.
How to Store
- Store unripe papayas at room temperature. They should ripen within a few days.
- Refrigerate ripe papayas in a plastic bag up to 1 week.
- How to Freeze:
- Peel a ripe papaya. Chop off and discard the stem end.
- Cut in half and remove seeds.
- Slice the papaya and space them out on a baking sheet. Freeze for an hour or two.
- Transfer frozen slices to a sealed container and return to freezer.
- Alternatively, puree the papaya, freeze the liquid in ice cube trays, and transfer to larger container.
Tips Preparing Papayas
- The seeds and flesh are edible. Cut the fruit in half, scoop out the seeds, and eat with a spoon. Or remove the skin with a vegetable peeler, set aside the seeds and cut the fruit.
- Sunrise or Strawberry papayas can be eaten before they fully ripen.
- Solo papayas may not taste good until completely ripe.
- The enormous Mexican varieties (such as Maradol) may take longer to ripen, and have a significantly different flavor.
- 2 teaspoons soy sauce
- 2 teaspoons dry white wine
- 1 teaspoon cornstarch
- 1 pound skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
- 1 tablespoon vegetable oil
- 1 small onion, thickly sliced
- 2 teaspoons minced fresh ginger
- 1 large garlic clove, minced
- 1 poblano or red Anaheim chile, seeded and thickly sliced
- 1/4 teaspoon crushed red pepper
- 1 tablespoon soy sauce
- 1/2 cup fresh orange juice
- Two 1/2-pound ripe papayas—peeled, seeded and cut into 3-by-1/2-inch strips
- 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper
- 1 large scallion, thinly sliced
- In a medium bowl, combine the soy sauce with the wine and cornstarch. Add the chicken and turn to coat.
- Heat the oil in a wok or large skillet over moderately high heat. Add the onion, ginger and garlic and stir-fry for 30 seconds. Add the chicken and stir-fry for 5 minutes. Add the poblano and crushed red pepper and continue stir-frying until the chicken is cooked through and the poblano softens, about 3 minutes. Add the soy sauce and stir-fry for 30 seconds. Using a slotted spoon, transfer the chicken to a plate.
- Add the orange juice to the wok and boil until slightly thickened, about 3 minutes. Return the chicken to the wok, add the papaya and stir-fry until hot, about 1 minute. Add the lemon juice, season with salt and pepper and transfer to a platter. Garnish with the scallion and serve.
- 2 tablespoons light-brown sugar
- 1/4 teaspoon ground ginger
- 2 medium Solo papayas (14 ounces each), halved lengthwise and seeded
- 1/4 teaspoon cayenne pepper
- 1 lime, cut into 4 wedges
- Preheat oven to 450 degrees. Stir together sugar and ginger in a small bowl. Arrange papaya halves, cut sides up, in a 10-by-13-inch baking dish. Sprinkle sugar mixture evenly over halves.
- Bake, brushing papaya edges with melted sugar mixture (it will collect in well of fruit) 2 or 3 times, until mixture is bubbling and papaya edges are beginning to darken, 35 to 40 minutes.
- Sprinkle each serving with a pinch of cayenne. Serve with lime wedges.
- 1 1/4 cups vegetable oil
- 2 cups sugar
- 4 large eggs
- 2 cups all purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups ripe papayas, diced
- 1 cup walnuts, chopped
- 8 ounces cream cheese, softened
- 1 cup butter, softened
- 3/4 cups confectioner’s sugar
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees.
- Generously grease a 9×13-inch baking pan.
- In a mixing bowl; whisk together oil, sugar and eggs; adding eggs one at a time.
- Add dry ingredients stirring to combine well.
- Stir in papaya and walnuts. Transfer into prepared pan.
- Bake 30-40 minutes. Cool before icing.
- In a mixing bowl; cream together cream cheese, butter, sugar and vanilla well.
- Spread icing over cooled cake.