papaya seeds

Ingredients

For the Papaya Seed Vinaigrette

• Papaya seeds: 3 tablespoons (freshly scooped from a ripe papaya)
• Extra virgin olive oil: 1/2 cup
• Apple cider vinegar: 3 tablespoons
• Honey or maple syrup: 1 tablespoon
• Dijon mustard: 1 teaspoon
• Garlic: 1 small clove, minced
• Salt: 1/2 teaspoon
• Black pepper: 1/4 teaspoon

For the Dehydrated Papaya Seed Seasoning

• Papaya seeds: 1/2 cup (rinsed and dried)
• Coarse sea salt: 1 tablespoon

Instructions

Step 1: Harvesting and Cleaning the Seeds

1. Scoop: Cut a ripe papaya in half and use a large spoon to scoop out the seeds into a fine-mesh strainer.
2. Rinse: Place the strainer under cold running water. Rub the seeds gently against the mesh to remove the translucent gelatinous sacs (arils) surrounding them.
3. Dry: Pat the seeds thoroughly dry with a clean kitchen towel or paper towels.

Step 2: Preparing the Papaya Seed Vinaigrette

1. Combine: In a high-speed blender or small food processor, combine the fresh cleaned papaya seeds, extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper.
2. Blend: Blend on high speed for 30 to 45 seconds until the dressing is completely smooth and emulsified. The papaya seeds will break down into tiny flecks, giving the dressing a speckled, artisan appearance and a sharp, zesty kick.
3. Store: Pour the dressing into a glass jar with a tight-fitting lid. It can be stored in the refrigerator for up to 5 days. Shake well before serving over green salads, grain bowls, or grilled proteins.

Step 3: Making the Papaya Peppercorn Seasoning (Optional Preservation)

1. Dehydrate: If you want to preserve extra seeds, spread the rinsed and dried seeds in a single layer on a dehydrator tray or a parchment-lined baking sheet. Dry them at 65°C for 4 to 6 hours until completely crisp and dry. Alternatively, use an air fryer on its lowest dehydrate setting.
2. Grind: Transfer the dried seeds to a spice grinder or mortar and pestle along with the coarse sea salt. Grind them into a coarse powder.
3. Use: Store this homemade spice blend in a pepper mill or spice jar. Use it as a direct substitute for black pepper on steaks, roasted vegetables, and soups.

Nutrition

Calories: 95 · Protein: 0.3g · Fat: 10g · Carbohydrates: 3g Dietary · Saturated Fat: 1.4g · Fiber: 0.8g · Sugar: 2g · Sodium: 140mg