Hawaiian Papaya Seed Dressing Recipes

Steps:

• To make the dressing, microwave lime in a small bowl to release essential oils, and set aside until cool enough to handle. Through the feed opening of a running blender add, 1 at a time, the papaya, papaya seeds, Dijon mustard, vinegar, salt, pepper, and juice from the microwaved lime. (Note: If you squeeze the lime with the sliced side against your palm, the seeds are likely to stay in the rind.) Then with the blender still running, add the olive oil in a slow thin stream. Please note that the edible papaya seeds lend a wonderful mustard-y taste to the dressing, but are coarse in texture. If you find the texture to be too coarse for you, strain the dressing before use.
• Toss the greens and cilantro with enough of the dressing to coat, serving additional dressing on the side.

Steps:

• In a blender or food processor blend the sugar, the salt, the mustard, and the vinegar until the mixture is smooth. With the motor running add the oil in a stream and blend the dressing until it is emulsified. Add the onion and the reserved papaya seeds and blend the dressing until the papaya seeds are the consistency of ground pepper. The dressing keeps, covered and chilled, for 2 weeks.

Steps:

• In a food processor, whir together the papaya seeds and onion until finely chopped.
• Add the vinegar, sugar, salt, and mustard and pulse 3 or 4 times.
• With the processor running, gradually add the oil in a thin stream until dressing emulsifies.
• Use on your favorite salad greens.
• Good with a bit of crumbled feta added, too!
• Source: Cathy Z at Gail's Recipe Swap.

Steps:

• Put vinegar and dry ingredients into a blender. With motor running, slowly add oil in a steady stream, & onion. Add papaya seeds and blend only until the seeds resemble coarsely ground pepper. Chill for 1 hour before serving.