Category Archives: Appetizers

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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North America HLB Specialties LLC

3327 NW 55th Street
Fort Lauderdale, FL 33309

T +1 (954) 475 8808
F +1 (954) 475 8896

Europe HLB Tropical Food GmbH

Am Weiher 2a
65451 Kelsterbach
Germany / Bio-Zertifikat Nr.: DE-ÖKO-044

T +49-6107-98781 0
F +49-6107-98781 14