Papayas Galore, Recipes and More all at Holman’s Harvest!

Farm to table food is always the best! and food grown at Holman’s Harvest in Loxahatchee, Florida is top notch!  Abundant Green Papayas made excellent topics for my class at the farm. If you didn’t catch my class or want a recap here is your chance to get in on all the goods! Be sure to let me know which of these recipes you enjoyed best in the comments below. ⇓⇓

Image Credit: Lauren Giese Noll

Papayas provide us with antioxidants to keep us young and vital, fiber to stabilize blood sugar levels and satiate hunger, and folate, a vitamin B which is a rockstar in of itself.Folate converts proteins into a useful end product, and turns carbs into energy. If you’re looking for iron, folate helps prevent anemia.

Papaya is great for lowering your cholesterol, reducing constipation, improving skin health (which like happiness, is an inside job!) and boosts our immune systems. What’s not to love?! Oh, if you find the flavor of ripe papaya a tad … un..exciting like I used to, add a squirt of lime and chili pepper, and Mmm!

So many great tips here, many of which were touched on, and incorporated in the class that if you missed you may want to go check out at
And now, onto the recipes! ♥

Papaya Seed Salad Dressing:

  • 1tablespoon fresh papaya seeds
  • 1⁄2small onion (purple gives this dressing a nice pink color)
  • 1⁄4cup raspberry vinegar (or try others: ACV, Rice Wine, Sherry)
  • 1⁄4cup honey (or date paste from 8 soaked pitted dates and H20 to cover)
  • 1⁄4teaspoon salt
  • 1teaspoon dijon mustard
  • 1⁄2cup vegetable oil (try coconut or avocado oil)
  • Blitz first 6 ingredients in the blender till all pureed, then add in oil slowly in a steady stream while running the blender to create an emulsion.
  • Optional: 2 sprigs of fresh tarragon would be nice additions!
This dressing elevates any salad greens, or veggies and would even make a nice marinade for tofu or “fish” fillets.
Lightening-Quick Fresh Pickles (Green Papaya, or anything else you could ever want):
So many vegetables have a new life when pickled, fresh and addicting that I’ve seriously caught the pickling bug! I love them all, from ferments that take as long as 3 weeks, to foolproof quick pickles of the 5 minute-variety, to the more traditional, cooked, vinegar-brined ones.
Assorted Veggies to be pickled: Green Papaya, Cucumbers, Slicing Radishes, Daikon, Jicama, Kohlrabi, Chayote, etc all sliced or shredded thinly on a mandoline, or green beans, trimmed and left whole.
•1 teaspoon coarse sea salt
• 1 teaspoon raw sugar
•A few dashes of Cayenne, (or Berebere if you can find it!) to taste
In a small bowl, combine the salt and sugar, and cayenne, if using. Sprinkle 1/2 teaspoon of the mixture over each ingredient and toss. Let the pickles stand for 5 to 10 minutes.
All you do is cut up vegetables–even watermelon rind–and sprinkle on some salt and sugar and let the vegetables sit for a few minutes. Voila! Sort-of pickles! The salt, of course, draws out the moisture and creates some liquid in which the sugar mixes with the salt. The instructions specify to allow the pickles to sit for 5 to 10 minutes, and about all it takes for the ingredients to meld together magically.
I love to use kosher salt and raw sugar so the grains are still crunchy present even after the pickles release their liquid, however you may also use fine grind versions if they’re easier to obtain. The taste will be the same, though the texture will not.
Vinegar Pickled Produce – Choose Your Preferred Produce:
Apples, Beets, Cabbage, Cauliflower, Carrots, Cherries, Daikon, Green Papaya, Melon, Seedless Grapes, Jicama, Chayote, Watermelon rinds, Onion, Zucchini, all washed, peeled, cut into 3-inch lengths and 3/16-inch julienne
For 1 Quart of Brine:
2 cups boiling water
2 cups rice wine vinegar
6 tablespoons sugar
2 tablespoons kosher salt
Pack prepared vegetables into two separate quart-sized glass containers.
Place the vinegar, sugar, water, and salt in a small saucepan, whisk to dissolve the sugar and salt, and bring to a rapid simmer and turn off.
Split the brine between the two containers, pouring the brine over the vegetables.
Cover and refrigerate.
After 1 day, they’ll be good; after 2 days. they’ll be perfect; and they’ll keep for weeks after that, but you’ll finish them before they ever sit around that long.
Anti-inflammation Smoothie:
1 cup cranberries
1 cup papaya
3frozen bananas
½ T Chia seeds
1½ Cup Water
1 T ginger
Dash of turmeric
Dash of cinnamon
Combine and blend all till smooth.
A still firm Papaya would make a great addition to any Salsa or gazpacho. Think of adding it to any salsa recipe you already like, in lieu of or as a partial replacement of the mango, or cucumber ingredients.
Attributes of papaya:
The enzyme papain, contained in all parts of the fruit, the seeds, the skin and even the leaves help us digest food, breaking down proteins in our stomach, while the seeds also help us kill off intestinal parasites. The skins are full of the same acids you’ll find in face creams and overall, the enzymes in papain help reduce pains from inflammation.
Somethings I did not get to showcase, but we’re runners-up for class content:
Don’t forget to leave a comment below on your favorite recipe
Be sure to join my Meal Prep CommUNITY on Facebook so you can be a part of prepping for success each week!
This site is designed for educational purposes only and is not engaged in rendering medical advice, legal advice, or professional services. If you feel that you have a medical problem, you should seek the advice of your health care practitioner. Read more about Chef Nina and her love for helping others succeed.

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