Posted on 09/11/2016 5:21:36 PM PDT by Fai Mao
We had high winds here last night and this morning three of my large papaya plants were laying flat on the ground. I chopped the stems and put the leaves into compost but I now have 150 - 200 pounds of papaya that are to green to ripen indoors. Does anyone have a favorite recipe that would use these or do they just get thrown out (BTW I am allergic to Papaya, I grow them for the wife, and grandkids)
Back home in India, we had papaya & fig trees in our backyard. They ripen best on trees. But the plantain banana fruit could be harvested green, and it will ripen inside a warm room. We always bought Alphonse mangoes green, placed them in dry straw inside a very warm room, and it is the best fruit I have ever tasted after ripe.
Thai shredded green papaya salads.
That’s a lot of salad you’ve got there.
My wife would make green papaya salad. Lots of chilies ad fish sauce being prime ingredients. It tastes good but the ingredients might push some off.
“They don’t have a decent piece of fruit at the supermarket. The apples are mealy, the oranges are dry... I don’t know what’s going on with the papayas!”
- Kramer, in “The Mango”
Sell it to your local whole foods type store.
The fully green ones are not going to ripen :(
The ones that have some yellow on the will though.
You can always freeze some of the ones that ripen for smoothies . In Miami they make milkshakes and ice cream with the ripe ones .
How high was the wind that blew the trees over?
“How high was the wind that blew the trees over?”
It was pretty windy. Not a typhoon but maybe 50 to 60 mph gust.
I’ve problems with lots of plants on that side of the yard. There is only about 3 inches of natural soil and then you get to coral limestone. Sort of hard for roots to grow. We had a coconut palm on that side of the yard that was maybe 35 feet tall and it blew over a couple of years ago in similar weather.
Here in the Colorado Rockies we have rock under a thin layer of soil. Three years ago we gad a big wind storm that blew over 9 pine trees in my yard. I have to compost and supplement the soil layer in order to have a garden.
DING DING DING. Was just going to suggest shredded papaya salad. Also pickled papaya in rice vinegar. The Thai do some wonderful things with green papayas. I buy that stuff in bulk at the farmers market in Kaneohe.
Yes ferment them imediatly.
You can do this.
WhenI was in Guaminthe 1980’s, we used to get pickled papaya often. Ikon wit was green, but that’s about all I know about it.
When I was in Guam in the 1980’s, we used to get pickled papaya often. I kow it was green, but that’s about all I know about it.
My wife is from Chennai... Where are you from?
Since you have so much, I recommend making green papaya chutney for bottling, and give the bottles as gifts. It needs to be stored for at least a month before eating, so put a “Do not eat before 00/00/00, for best flavor” on the bottle.
1.5kg (3.3 lb) green papaya, peeled and cut into cubes
60g (heaping 2 oz) fresh ginger, peeled and grated
6 garlic cloves, chopped
1 large onion, chopped
1 tsp salt
1/2 tsp chili flakes
2 cups castor sugar
1 cup cider vinegar
5 black peppercorns
10 cardamon pods
1 bay leaf
Place papaya, ginger, garlic, onion, salt, chili and sugar in a pot. Cover and stand overnight in the fridge.
The next day, cook over a medium heat until thickened, about one hour.
Add vinegar, peppercorns, cardamom pods and bay leaf.
Bring back to the boil, allow to cool slightly then pour into sterilized jars.
Again, keep for one month before eating.
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