July 22, 2001 – When you cut into a ripe papaya, don't throw all those shiny black seeds away. Like the fruit's sweet flesh, the papaya's seeds are edible.
This time of year, papaya is plentiful in supermarkets and at roadside stands. The orange flesh, like that of the mango, is brimming with beta-carotene — the plant form of vitamin A and a potent protector against cancer and other chronic diseases. Thus, eating papaya is both a delicious and a nutritious experience.
While there is no nutritional information available on the round black seeds that line the ripe papaya's central cavity, these tidbits are edible. They offer a peppery crunch that contrasts nicely with the mellow flavor of the fruit. The pleasingly pungent punch that papaya seeds deliver makes them an ideal addition to a salad dressing that's oil and vinegar based.
Even if you've never thought about eating papaya seeds before, consider giving the dressing recipe that follows a try. It's tasty poured over a grilled chicken salad garnished with fresh papaya slices.
Papaya Seed Dressing
This dressing can be served over fruits and vegetables. It's also good as a marinade for chicken.
1 medium-size ripe papaya
1/2 cup tarragon vinegar
1/2 cup safflower oil
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 medium onion, cut in chunks
2 tablespoons fresh papaya seeds
Cut the papaya in quarters. After using a spoon to scoop out the seeds, gently rinse them in a colander with cool running tap water to remove any clinging pieces of the papaya flesh. Place vinegar, oil, sugar, salt, mustard and onion in a blender or food processor. Process on high for 30 seconds until ingredients are thoroughly combined and creamy. Stir in the papaya seeds. Use dressing over poultry or fruits. Makes about 1 to 1 1/4 cups.
