Ruth Phelan and Brenda Thompson
Vancouver Sun
Canada.com
Wednesday, April 30, 2003
Super-sized red Caribbean papayas will be arriving in stores this month.
Have you noticed (well, you actually can't help but notice) the enormous papayas stacked in mounds at grocery and produce stores? We couldn't resist purchasing the latest arrival on the exotic fruit scene and comparing it to the smaller papayas that have been available for some time.
Caribbean Red papayas are the size of a small football and weigh about 5 to 7 pounds. We found the orange-red juicy flesh of this newcomer, mild and sweet in flavour, not unlike the more familiar small pear-shaped papaya. Because of its large size, the price of one Caribbean Red papaya is about $12. At that price, you want to make sure your purchase is worthy of the price tag. Don't cut into it, until it's ripe. The flavour of under ripe papaya is quite disappointing. When ready to eat, the skin should have a light yellow speckling and the fruit should yield to gentle pressure when squeezed. If you're in doubt about the stage of ripeness, ask your produce manager to help select one for you.
This tropical "super-size" fruit imported from Belize, makes sense if you have a large family, consume big quantities of papaya or if you're entertaining and would like to showcase fruit for dessert -- simply cut it in half lengthwise (or, buy it already cut in half for about 10 cents more per pound), scoop out the dark seeds and fill the cavity with berries and other juicy sliced fruit -- don't forget the lime wedges.
If you can't find Caribbean Red papaya, the smaller ones can easily be substituted in the following recipes.
PAPAYA LIME SALSA
A zestful sauce may be used to enliven many main dishes, such as broiled or grilled fish or sauteed chicken breasts -- this fresh-tasting salsa only registers medium-hot, so if you like more heat, simply increase the amount of jalapeno pepper.
11/2 cups (375 mL) diced Caribbean Red papaya
1/2 cup (125 mL) diced English cucumber
2 tablespoons (30 mL) finely chopped fresh chives
2 tablespoons (30 mL) chopped fresh cilantro
2 teaspoons (10 mL) finely chopped jalapeno pepper
1 small garlic clove, minced
1 teaspoon (5 mL) fresh lime juice
Salt
In medium bowl, combine papaya, cucumber, chives, cilantro, jalapeno pepper, garlic, lime juice, and salt to taste.
Makes about 2 cups (500 mL). Approximate nutritional analysis for each 1/4 cup (50 mL) serving: 13 calories, 0.3 g protein, 0.1 g fat, 3.3 g carbohydrate.
TIPS
- If chives are hard to find, substitute green onion.
- Avoid using bottled lime juice, as fresh lime juice will offer a cleaner, tangier accent.
PAPAYA AND STRAWBERRY SMOOTHIE
Fresh papaya is abundant now. Don't wait for summer to enjoy an early morning, fresh fruit, breakfast drink, when you can pick up an aromatic papaya and blend a glassful of sunshine in no time -- just add frozen strawberries and flavoured yogurt.
2 cups (500 mL) cubed Caribbean Red papaya
1 cup (250 mL) frozen strawberries
1 (175 g) container low-fat apricot-mango yogurt (about 1/2 cup/125 mL)
1/4 cup (50 mL) fresh orange juice
2 to 3 ice cubes
Place papaya, strawberries, yogurt, orange juice and ice cubes in blender; process until well blended.
Makes 3 servings.
Approximate nutritional analysis for each serving: 188 calories, 3.5 g protein, 1.2 g fat, 44 g carbohydrate. Excellent source of vitamin C. Low in fat.
TIP: Any mango or peach-flavoured yogurt could be used in place of the mango-apricot yogurt.
Favourite recipes from previous columns have been collected in a new best-selling cookbook called More Six O'Clock Solutions ($ 21.95 plus GST), the sequel to the Canadian best seller Six O'Clock Solutions. Copies are available in bookstores, at The Sun's promotions counter (weekdays only), 200 Granville St. by phone 604-605-2304 or e-mail: mchepil@png.canwest.com (shipping and handling, $5).
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