Beyond the bowl: Papaya's versatile uses

• Papaya offers versatile uses from sweet desserts to savoury dishes
• The fruit's papain enzyme acts as a natural meat tenderiser
• Edible seeds can be dried and used as a spicy black pepper substitute

For most of us, papaya is a familiar tropical fruit enjoyed fresh, perhaps with a squeeze of lime. But this humble fruit has a culinary range that extends far beyond the breakfast table, offering a world of sweet and savoury possibilities.

Beyond the Fruit Bowl

The sweet, salmon-pink flesh of a ripe papaya is a delight on its own or in a classic fruit salad. But its creamy texture and mellow sweetness make it a fantastic base for smoothies, often paired with pineapple or banana. For a simple yet elegant dessert, you can bake semi-ripe papaya halves with butter and honey, then serve warm with a scoop of vanilla ice cream. The fruit also lends itself to more complex desserts, such as creamy papaya bars with a shortbread crust, which are reminiscent of lemon bars but with a tropical twist. You can even make papaya halwa, a traditional Indian dessert, by grating the fruit and cooking it with ghee, sugar, and cardamom.

The Unripe Revolution: Green Papaya

Before it ripens, the green papaya is a game-changer. With firm, pale flesh and a neutral taste, it behaves more like a vegetable. It's the star ingredient in the famous Thai green papaya salad, known as Som Tum, a spicy and tangy dish that's a staple in Southeast Asian cuisine. In India, unripe papaya is used in a variety of regional dishes. In Kerala, it's used in stir-fries (thoran) with coconut and spices, while other regions feature it in rich curries. You can make a simple South Indian poriyal by stir-frying cubed green papaya with mustard seeds and coconut. Its ability to absorb flavours makes it a versatile addition to savoury cooking.

The Secret Tenderiser

One of papaya's most remarkable properties is its ability to tenderise meat. Both the unripe fruit and the leaves contain an enzyme called papain, which effectively breaks down tough protein fibres in meats like mutton, beef, and pork. This natural tenderiser has been used for centuries. You can create a paste by pureeing raw green papaya with a little water and adding it to your marinade. Let the meat sit in the mixture for 30 minutes to a couple of hours before cooking. The result is exceptionally tender and juicy meat, as the papain not only softens the texture but also allows marinades to penetrate more deeply.

Don’t Throw Away the Seeds

Those small, black, gelatinous seeds in the centre of the papaya are usually discarded, but they are entirely edible and surprisingly useful. When eaten raw, they have a spicy, peppery flavour often compared to cress or even wasabi. You can add them fresh to salads and smoothies for a nutritional boost and a zesty kick. A popular way to use them is to dry them out in an oven at a low temperature. Once dried, the seeds can be ground in a pepper mill and used as a substitute for black pepper, adding a unique, spicy note to any dish.

Salsas, Jams, and Chutneys

Papaya’s versatility shines in a range of condiments. Ripe papaya can be diced and mixed with onion, cilantro, and chili for a refreshing salsa that pairs beautifully with grilled fish or tacos. For a sweet spread, papaya can be cooked down with sugar and lime juice to create a vibrant tropical jam. Green papaya, with its firm texture, is ideal for making chutneys. A curried papaya chutney, simmered with vinegar, sugar, and spices, creates a flavourful condiment that can be served with cheeses or as an accompaniment to pork and chicken dishes.