Last week I was given a couple of papayas that were very ripe and would have otherwise gone to waste. I’ve never used the fruit before, so I did some online research. The papaya, rich in vitamins A and C, is low calorie, fat and cholesterol free, and a good source of potassium and fiber. Sounds like a wonder fruit.

I sliced them open and found a beautiful bed of seeds. The shiny, dark and perfectly round seeds reminded me of small capers. They looked so interesting that I couldn’t throw them in the compost with the peels. I decided to save them and I’m happy I did.

Back online, I was delighted to learn that the seeds are also edible – recommended in small quantities – and contain an enzyme that aids in digestion and is often used for tenderizing meat.

I grilled both papayas and used them in the following recipes.

Papaya and Avocado Salad
2-3 avocados, peeled, seeded and sliced crosswise
1 papaya, peeled, seeded and sliced crosswise
1 Tbsp. honey
2 limes, zested and juiced
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. black pepper
1/2 cup olive oil

Brush the papaya with honey and grill for 4-5 minutes on each side. Arrange on a serving dish with the avocado slices. Whisk together the remaining ingredients and use as a dressing to pour over the fruits.

Chicken, Peaches and Papaya
2 lbs. chicken breast, cubed
1 Tbsp. olive oil
1 onion, chopped
1 green pepper, chopped
15-oz. can sliced peaches, drained and juice reserved
1/2 grilled papaya, cubed
1 cup barbecue sauce or ketchup
Salt and pepper, to taste

In a large sauce pan, sear the chicken in olive oil. Add onion, green pepper and lightly salt and pepper. Cook until the onions and green peppers are tender.

Add peaches, papaya and barbecue sauce. Stir, reduce heat, cover and simmer for 20 minutes. Stir occasionally to prevent sticking and add reserved peach juice if needed. I used peaches in light syrup. If preferred, low-sodium chicken broth could be used instead.

Taste and add salt or pepper if necessary. Serve over cooked rice or sweet potatoes.

Now for the seeds, I washed and blotted them dry. They have a sharp taste like a cross between mustard and black pepper. Currently they are drying on a paper towel in my kitchen, but I may move them to the dehydrator.

I’ve read that once completely dry, they will resemble whole peppercorns. Then they can be cracked and used like freshly ground black pepper. With their tenderizing enzyme, they should be great in a marinade for meat. I’m anxious to try that too.