Monthly Archives: February 2012

Frozen Papaya Coconut-Rum Cocktail

Prep Time – 10 minutes


  • 1/2 cup Caribbean Red papaya, chopped
  • 1 tablespoon pineapple juice
  • 1 ounce coconut milk or spiced rum
  • 1/2 cup ice
  • 1/2 teaspoon finely minced dried hot chili pepper dash nutmeg



  1. In a blender, process ripe papaya, thinned with a little pineapple juice, spiked with coconut or spiced rum and ice.
  2. To make it a sweet-heat cocktail, add just a small amount of finely minced, dried hot chili pepper, like a bird’s eye chili or something similar.
  3. Garnish with freshly grated nutmeg.
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Baked Stuffed Papayas

Prep Time – 15 minutes


1 medium onion, chopped
1 clove garlic, finely chopped
1 pound ground beef
1 (16-ounce) can whole tomatoes, drained
1 jalapeno chile, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
4 papayas (about 12 ounces each)
2 Tablespoons Parmesan cheese, grated
Cook and stir ground beef, onion, and garlic in 10-inch skillet over medium heat until beef is light brown. Drain; stir in tomatoes, jalapeno pepper, salt, and pepper. Break up tomatoes with fork. Heat to boiling. Reduce heat; simmer uncovered, until most of the liquid is evaporated, about 10 minutes.Cut papayas lengthwise into halves and remove seeds. Place about 1/3 cup beef mixture in each papaya half. Sprinkle with Parmesan cheese.Arrange in shallow roasting pan. Pour very hot water into pan to within 1 inch of tops of papaya halves. Bake, uncovered, at 350 degrees until papayas are very tender and hot, about 30 minutes.Yield: 4 servings

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Papaya Quesadillas


1 tablespoon olive oil

1/2 large red onion, thinly sliced

3 teaspoons seeded, minced jalapeno chilies

8 6-inch flour tortillas

1/2 lb. Brie, diced

1 large papaya, peeled, seeded, thinly sliced crosswise

options: sour cream; purchased salsa


1. Preheat oven to 425°F.

2. Heat oil in medium skillet over medium-high heat. Add onion and jalapeño and sauté until onion is just tender, about 5 minutes; cool slightly.

3. Arrange 4 tortillas on baking stone or heavy large baking sheet.

4. Layer evenly with Brie, papaya and onion mixture.

5. Top each with another tortilla, and press to adhere.

6. Bake until cheese melts and filling is heated, about 8 minutes.

7. Cut into wedges, transfer to serving plate.

8. Pass sour cream and salsa separately, if desired.

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Papaya and Tofu Chowder

Prep Time – about 40 min.


2 tablespoons olive oil

2 tablespoons finely chopped fresh ginger

1 {10 1/2oz} pkg. extra firm tofu, drain and chopped

1 medium sweet onion, chopped

1 clove garlic,minced

1/4 teaspoon ground black pepper

1/4 teaspoon ground cardamom

1 cup vegetable stock

2 cups diced dried papaya

1/4 cup apple cider

1/4 teaspoon ground nutmeg

1 ripe papaya, peeled, seeded, and cut into chunks

2 cups soy milk,unsweetened


In a large saucepan heat oil,ginger and tofu.Cook,stirring ocasionally,about 4 minutes.Add onion,garlic,pepper and cardamom and cook,stirring often,until onion is tender,about 4 minutes. Stir in stock and dried papaya. Bring mixture to boil. Reduce heat,cover and simmer,stirring occasionally until papaya is very tender,about 20 minutes.  Stir in cider and nutmeg into soup.

Combine papaya chunks and soymilk in a food processor or blender, and process until smooth. Pour puree into soup, mix well, reheat and simmer, about 5 minutes. Serve.

NOTE: Do not allow the chowder to come to a boil after  the puree has been added or it will curdle.

Serves 6 servings

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Papaya-Mango Relish


6 Habanero Chiles, minced

Juice of 2 Limes

2 tablespoons Olive Oil

2 tablespoons fresh Cilantro, minced

1 Garlic clove, minced

1/2 cup Mango, pit and peel removed, diced

1/2 cup Papaya, seeds and peel removed, diced


Combine the chiles, lime juice, olive oil, cilantro, and garlic to make a marinade. Toss the diced fruit in the mixture and allow to sit for at least an hour to blend to flavors.


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Pineapple-Papaya Salsa

Prep Time – 20 mins


3/4 cup ripe papaya, diced

3/4 cup fresh pineapple, diced

3/4 cup diced jicama

1/4 cup chopped red onion

1 serrano or jalapeno chile pepper, seeded and minced

1 garlic clove, minced

2 teaspoons grated lime zest (use a microplane)

2 Tablespoons fresh lime juice

1 Tablespoon balsamic vinegar

1 Tablespoon minced chives

1 Tablespoon minced cilantro


Place papaya, pineapple, jicama, red onion, chile, garlic, lime zest, lime juice, balsamic vinegar, chives, and cilantro in a large bowl. Toss gently to combine. Cover with plastic wrap and refrigerate until serving time. Make papaya pineapple salsa no more than 2 hours in advance for best flavor and texture. Use as agarnish for fish, pork, or poultry.Makes about 2 cups

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Cool Papaya Salsa


3/4 cup papaya, peeled, diced

1/4 cup red onion, diced

1/4 cup green bell pepper, diced

2 tablespoons cilantro leaves, chopped

2 tablespoons lime juice

1 pinch salt and pepper


Combine all ingredients in a small bowl.
Chill for 30 minutes before serving.
Makes 1 1/2 cups
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Papaya Soy Marinade

Prep Time – 10 minutes


1 Papaya, thinly sliced

2 Tablespoons soy sauce

2 Tablespoons sugar

1 Teaspoon salt

1 Teaspoon pepper


Cover the bottom of a glass baking dish with half of the sliced papaya. Layer on the meat evenly and top with the remaining papaya slices. Combing soy sauce, sugar, salt and pepper and pour evenly over the whole pan. Cover with plastic wrap and press down firmly. Refrigerate. Marinate beef overnight, poultry for about 2 hours.Because of the natural enzyme papain in papayas this marinade is great for particularly tough cuts of meat.


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North America HLB Specialties LLC

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Europe HLB Tropical Food GmbH

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