Monthly Archives: March 2012

Papaya industry struggling with poor weather conditions

The importer’s international operations executive Lorenz Hartmann de Barros, said the rain had affected the flowering of Brazil’s papayas in Espírito Santo state in the southeast of the country.

“Right now we are struggling with a shortage – we are hoping April will be better because there will be new crops and areas coming on stream,” he said.

Read complete article here

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Golden Papaya Crab Salad


  • 1 lb lump crabmeat, picked over
  • 1/2 lb snap peas, strings removed (about 2 cups)
  • 1/2 small red onion, chopped
  • 1/2 cup Lime Caper Vinaigrette (recipe to follow)
  • Kosher salt and freshly ground black pepper
  • 2 medium papayas, halved, seeds removed and peeled
  • Lime wedge

Lime Caper Vinaigrette:

  • 2 tbs extra-virgin olive oil
  • 1/4 cup fresh lime juice
  • 1/4 cupe finely chopped fresh parsley
  • 2 dashes of Tabasco sauce
  • 2 tsp capers
  • 1/2 tsp dried hot red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 1 tsp sugar

Directions Lime Caper Vinaigrette:

  1. In a small bowl, whisk together the olive oil, lime juice, parsley, 1 tbs of water and tAbasco.
  2. Stir in the capers, red pepper flakes, salt, pepper and sugar.
  3. The vinaigrette will keep, tightly covered, in the refridgerator for up to 2 days.

Makes 1 cup.

Direction For the salad:

  1. Place the crabmeat in a medium mixing bowl and using a fork, break it into bite-size pieces.
  2. Add the peas and onion and combine well.
  3. Stir in the vinaigrette, salt and pepper and toss to coat.
  4. Slice a small piece off of each papaya half along the rounded edge and place on a plate.
  5. Spoon one quarter of the crab mixture into each papaya half, garnish with lime wedges and serve.

Serves 4



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Rainforest Papaya Salad


  • 2 small ripe golden papayas

  • 2 oz pine nuts, toasted

  • 1 head romaine lettuce

  • 5 oz baby arugula

  • 3 oz sunflower sprouts

  • 1 shallot, minced

  • 1/4 cup rice vinegar

  • 1/2 cup extra-virgin olive oil

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

Yield  Makes 4 first-course servings


  • In a small bowl, whisk together shallot, vinegar, olive oil, salt, and pepper. Set aside.
  • In a large bowl, combine lettuce leaves, arugula, and sprouts. Add vinaigrette and toss carefully. Divide greens and sprouts among 4 plates.
  • Cut papayas lengthwise in half. Remove and discard seeds and scoop out papaya pulp with a melon baller and place on salad. Add toasted pine nuts and enjoy! You may also dry the papaya seeds and use them as a replacement for the pepper seeds next time.



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Papaya-Mango Smoothie

Preparation Time 5 mins


  • 1 mango (about 1 1/2 pounds), peeled, pitted, and chopped coarse
  • 1 papaya, peeled, seeded, and chopped coarse
  • 2 cups plain yogurt
  • 2 tablespoons fresh lime juice plus 4 lime slices for garnish
  • 3 tablespoons honey, or to taste
  • 1/4 teaspoon almond extract


  1. In a blender blend the mango, the papaya, the yogurt, the lime juice, the honey, the almond extract and 1 cup ice cubes in batches until the mixture is smooth
  2. Blend in another 1/2 cup ice cubes if desired to thin the smoothie mixture to desired consistency.
  3. Divide the mixture among 4 chilled large glasses and garnish each smoothie with a lime slice.

Servings 4




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Papaya Nectarine Smoothie

Preparation Time 5 mins


  • 1 cup Crystal Light or any other sugar-free lemonade
  • oz. fat free peach yogurt, frozen(This is one container of Yoplait)
  • 1 nectarine, pitted and unpeeled
  • 1 cup papaya, seeded and peeled


  1. Put all ingredients into blender. Blend well until smoothie consistency is reached!

Servings 2


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Papayas with Shrimp

Preparation Time 5 mins


  • 1 ½ cups cooked shrimp , peeled and deveined and cut into chunks
  • ½ cup mayonnaise
  • 2 tablespoons lemon juice
  • 18; teaspoon curry powder
  • 1 tablespoon minced chutney
  • salt and pepper
  • 2 ripe papayas
  • lime wedge


  1. Mix shrimp, mayonnaise, lemon juice, curry powder, chutney, salt and pepper together.
  2. Cut papayas in half and remove seeds.
  3. To serve, pile shrimp salad into papaya halves.
  4. Garnish with lime wedge

Servings 4


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High Energy Papaya Drink

Preparation time 5  mins


  • 1 cup diced sweet papaya (very soft on outside)
  • ½ banana
  • 1 tablespoon nutritional yeast , powder
  • 1 teaspoon honey


  1. Place all ingredients in blender.
  2. Blend till smooth.
  3. Pour into glass and serve. Enjoy!

Serves 4
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Papaya Speedy Monkey Smoothie

Preparation time 5 – 7 mins


  • 1/2 Orange, peeled
  • 1/2 Papaya, seeds and peel removed
  • 1 Banana
  • 3 Ice Cubes (optional)


  1. If possible, juice papaya and orange first.
  2. Blend juice with banana and ice until smooth.

Serves 1

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Papaya Raspberry Smoothie


  • 1 frozen banana, peeled
  • 1/2 fresh papaya
  • 10-12 raspberries (fresh or frozen)
  • 1/2 cup water or fruit juice


  1. Put all ingredients into blender.
  2. Blend until smoothie consistency is reached!

Serves 2

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Papaya Liqueur

Yield – 1 pint


  • 1 Papaya
  • 1 cup Vodka
  • 1 sm Lemon wedge, scraped peel
  • 1/4 c Sugar Syrup, optional to taste


  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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North America HLB Specialties LLC

3327 NW 55th Street
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T +1 (954) 475 8808
F +1 (954) 475 8896

Europe HLB Tropical Food GmbH

Am Weiher 2a
65451 Kelsterbach
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