Papaya Balls Food
PAPAYA BOATS
Papayas stuffed with yogurt, raisins, strawberries, and walnuts are topped with honey. Choose ripe papayas with reddish-brown skin that is soft to the touch; avoid green papayas, as they are not yet ripe. Organic ingredients taste best!
Provided by BMARYGREEN
Categories Desserts Specialty Dessert Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In a bowl, mix the yogurt, walnuts, and raisins. Fold in the strawberries. Spoon the mixture into the centers of the papaya halves. Drizzle with honey to serve.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 33.4 g, Cholesterol 1.2 mg, Fat 5.3 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 0.6 g, Sodium 51.7 mg, Sugar 26.2 g
PAPAYA BALLS
Make and share this Papaya Balls recipe from Food.com.
Provided by Mercy
Categories Candy
Time 55m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Squeeze excess juice out of the grated papaya.
- Measure the papaya: to every cup of papaya, add 3/4 cup sugar.
- Mix the papaya, sugar, lime peel and lime juice in a saucepan.
- Cook slowly over medium/low heat until the mixture "gels".
- Add a few drops of food coloring.
- Cool.
- Shape into balls and roll the balls in granulated sugar.
GREEN PAPAYA SALAD
Green papaya salad is fundamental Thai food. You can eat it with balls of sticky rice, or with barbecued meats like they do in the Isaan region.
Provided by Kris Yenbamroong
Categories Thailand Los Angeles Papaya Peanut Side Salad Backyard BBQ Green Bean Carrot Lime Juice
Number Of Ingredients 10
Steps:
- In a saucepan, combine the fish sauce and coconut sugar and cook over low heat, stirring, until the sugar is melted and the sauce begins to thicken slightly. Remove from the heat and let the fish sauce syrup cool.
- Mortar and Pestle Method: Before you start throwing things in the mortar, arrange your mise en place in this order: garlic, chiles, green beans, carrot, green papaya, fish sauce syrup, lime juice, peanuts, and tomatoes. Hold the pestle in your dominant hand and a spoon in the other. Rather than pounding straight down, you're going to push the pestle down the sides of the mortar. Throw in the garlic and pound until it becomes a rough, pulpy mash. Add the chiles-pound them heavily if you prefer it spicy, or gently if you want it less spicy. Add the green beans, carrots, and green papaya, bruising lightly with the pestle and mixing with the spoon for about 10 seconds between each addition. Add the lime juice and fish sauce syrup, pound, and mix for another 10 seconds. Add the peanuts and tomatoes and repeat. Everything in the mortar other than the chiles and garlic should be bruised but intact. Don't overpound. If you want to mix a handful of other ingredients you can stir them in at this point, adjusting the seasoning as needed.
- Bowl Method: Combine the fish sauce syrup, lime juice, garlic, and chiles in a blender or food processor and blend until the garlic and chiles are totally pulverized. This is your som tum dressing and it can be refrigerated until you're ready to make the salad. In a mixing bowl, combine the papaya, carrots, and dressing. Using your hands, stir, mix, and squeeze the shredded salad to infuse the dressing and mimic the bruising of the mortar and pestle. Lightly crush the peanuts and toss in, along with the tomatoes. Transfer the salad to a plate and serve with sticky rice.
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