32 papaya recipes

A sweet and savory chutney perfect for veggie burgers or on the side along with curries.

Dolphin fish, AKA Mahi mahi served on top of a red onion couscous with a fresh Papaya Avocado salsa. Wonderfully presented and delicious.

Papaya cookies with amaranth flour, honey, and fresh papaya chunks pressed into each one before baking. Egg-free and naturally sweetened with a nutty, tropical flavor.

Homemade papaya liqueur infused in vodka with lemon zest for one week, then strained and aged. Just 4 ingredients for a tropical, fruity spirit. Best made in May or June.

Mango papaya chutney simmers ripe tropical fruit with apple cider vinegar, brown sugar, fresh ginger, garlic, chili, raisins, and allspice for a tangy-sweet condiment that pairs with curries, cheese, or grilled meats.

Cool papaya salsa with diced papaya, red onion, green pepper, cilantro, and fresh lime. A bright tropical fruit salsa for grilled fish, chicken, or tortilla chips. Five minutes, no cooking.

Thai-style green papaya salad with cabbage, string beans, peanuts, lime, and chili. Som tum-inspired bright, spicy, crunchy summer salad in 20 minutes.

A unique and delicious salsa made with english cucumbers and fresh papaya or mango.

Fresh papaya relish with red onion, bell pepper, chile, lime juice, and mint. A bright, vegan condiment for grilled fish, tacos, or chicken.

Fresh papaya salsa with red chili, mint, lime juice, and red bell pepper. A tropical, no-cook salsa with sweet heat. Pairs with grilled fish, tacos, and chips.

Homemade papaya chutney simmered with fresh and ground ginger, honey, cilantro, and warm spices. A sweet-tangy condiment for curries, grilled meats, and cheese boards.

Papaya seed dressing with tarragon vinegar, dry mustard, and onion blended thick. A Hawaiian-inspired sweet vinaigrette with peppery seeds that pop. Ready in 5 minutes.

Fresh papaya salsa with diced tomato, cucumber, scallion, jalapeño, and cilantro brightened with lime juice. No cooking, just chop and chill.

Papaya tomatillo relish with cinnamon, cayenne, brown sugar, and dried currants. Serve hot or cold with lamb, pork, or curries. Keeps 3 weeks refrigerated.

Thai green papaya salad (som tum) with grated unripe papaya, green beans, cherry tomatoes, and peanuts in a spicy soy-chili-lemon dressing. Served with raw cabbage leaves for scooping.

Papayas with shrimp: curried shrimp salad with chutney and lemon juice piled into ripe papaya halves. A light tropical lunch that looks like a resort plate.