Mountain
Papaya Recipes
Salmon and Papaya Kebobs
- metal or wooden skewers*
- 1-inch cubes of salmon
- 1-inch cubes of Mountain Papaya
- salt and pepper
Place salmon and papaya cubes on skewer alternately. Season to taste. Grill or roast for 5 to 8 minutes. Serve with cold white wine and garlic bread. For an extra touch, serve along with skinned, seedless white grapes. Large grapes can be wrapped in Mountain Papaya strips and placed on skewer.
*If using wooden skewers, soak 10 minutes in cold water before assembly and cooking.
Papaya Tart
Crust:
- 1/3 cup unsalted butter or margarine
- 1/3 cut white sugar
- 1 1/8 cups all purpose flour
- 1 large egg, lightly beaten
-
pinch salt
Blend softened butter with sugar. Add whole egg and flour. Mix well. Cover buttered pie dish with pastry. Bake at low heat in oven for approximately 25 minutes or until edges are brown and crisp. Let chill.
Pastry Cream (Creme Patisserie):
- 1 1/4 cups milk
- 3 large egg yolks
- 1/4 cup granulated white sugar
- 1/8 cup all-purpose flour
- 3 tablespoons cornstarch
Mix the sugar and egg yolks together with a wooden spoon. Sift the cornstarch and flour together and add to the egg mixture, mixing until you get a smooth paste. Set aside. Put the milk on a medium heat until boiling. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. Place the mixture back to medium heat and cook until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30-60 seconds until it become very thick and it is hard to stir.
Mountain Papaya Glaze:
- 1/2 cup Mountain Papaya Preserves
- water
Heat the Mountain Papaya Preserves and water in a small saucepan over medium heat until liquid (melted). Remove from heat and strain the jam through a fine strainer to remove any fruit lumps. Let cool until it is only slightly warm and ready to glaze the Mountain Papaya or tart crust, using a pastry brush.
To make the tart:
Spread a thin layer of Mountain Papaya glaze over bottom and side of tart crust to prevent the crust from getting soggy. Let dry 20-30 minutes. Fill tart crust with pastry cream, about 3/4 full. Level with a spatula and place Mountain Papaya slices lengthwise across top. Reheat the glaze, if needed, and gently brush a light coat on the fruit. If not serving immediately, refrigerate. Remove from refrigerator about 30 minutes before serving to give the fruit and cream a chance to warm up. Serve with dollops of any remaining pastry cream.
Mountain Papaya Pork
- 2 tablespoons butter
- 1 boneless pork loin roast, sliced into medallions
- 1 tablespoon julienned orange peel
- 4 tablespoons Palm Tree syrup (or honey)
- 2 tablespoon soy sauce
- 3 Mountain Papayas, thinly sliced horizontally
Marinate pork loin in Mountain Papaya syrup (from jar), along with Palm Tree Syrup (or honey), and other ingredients. In a large pan, melt butter, and brown the pork. Add soy sauce. Cover and cook over low heat for about 10 minutes. If more liquid is needed, add more Mountain Papaya syrup, Palm Tree Syrup (or honey), and soy sauce. Serve garnished sliced Mountain Papayas and sauce.
Chicken and Mountain Papaya
- 6 chicken breast halves
- 2 1/2 cups of Mountain Papaya syrup (from jar)
- 2 Mountain Papayas, thinly sliced horizontally
- 1/4 cup diced Mountain Papaya
- 2/3 cup of flour
- 1 tablespoon cornstarch
- 3 tablespoons lemon juice
- olive oil, salt, pepper, and curry powder
Preheat over to medium heat. In a bowl, mix flour, carry powder, salt and pepper. Dredge chicken in flour mixture. Brown chicken with a little oil at a high temperature. Drain and place in shallow dish. Bake in oven for 40 minutes, or until done. While chicken is baking, prepare sauce. Dissolve cornstarch in 3 tablespoons of the Mountain Papaya syrup. Pour remaining syrup in a pan and add diced Mountain Papayas. Sauté over a low flame. Slowly add cornstarch mixture, stirring until sauce thickens. Add lemon juice. Garnish chicken with sliced Mountain Papayas and cover with sauce. Reheat in oven for 5 minutes.
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