There is no rhyme or reason when it comes to using Papaya Seeds. Except – Use them. Always. They are an excellent medium of making dressings but probably an even better one for marinades since they’re a natural tenderizer. I used this both for a dressing one night and to marinate some Big Island Kuahiwe Ranch Beef. Ono.
A couple things to remember however – no need for pepper since the seeds are peppery enough, use white onion and always add something sweet – in this case I used coconut sugar. You could use honey, maple syrup, regular sugar, what have you. The rest is up for play, here’s what I did:
This was local big island tenderloin. Marinated in papaya seed dressing – heavy on the onion, for about an hour. Then sauteed in olive oil for roughly 25 minutes and served with local squash pureed with tatsoi, olive oil and sea salt.
- 1/4 cup papaya seeds
- 2 T coconut sugar
- 1 T stone ground mustard
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 medium white onion
- a handful of fresh dill
- sea salt
blend all in a blender or food processor and enjoy in any number of ways!