what to do with...Papaya

Papaya is on my brain this week for a few reasons...the first being it is the next fruit I am introducing to Jordan. It is one of a handful of fruits you can give to babies without being cooked. I plan to puree in the blender and freeze in ice cube trays.

Papayas are in season June through September, but you can find them in the grocery store year round. The fruit is ripe when it feels soft (like a ripe avocado or a bit softer) and its skin has attained an orange or amber hue. The black seeds are edible and have a sharp, spicy taste. They are sometimes dried and ground to use as a substitute for black pepper. You can keep them just as they are to garnish a salad as well for a little crunch and pepper kick.

The second reason they are on my mind is because its summer and they are delicious!! In my house, I usually cut it up like cantaloupe, squeeze a lime over top, and eat.

Here are some recipes I have found as ways to use it in your kitchen...

Avocado and Papaya Salad

Papaya-Banana Smoothie

Avocado and Papaya Salsa  Use this on top of any grilled chicken, fish or pork. It would be especially good on top of fish tacos.

2 ripe avocados, peeled, pitted and diced

1 ripe papaya, peeled, seeded and diced

1/2 small red onion, finely diced

1 serrano or jalapeno chile, finely diced (you can use more chiles if you want it spicier)

2 limes, juiced

2 tablespoons canola oil

2 teaspoons honey

Salt and freshly ground black pepper

1/4 cup finely chopped fresh cilantro leaves

Combine avocados, papaya, onion, chile, lime juice, oil, honey and salt and pepper, to taste, in a medium serving bowl. Stir in the cilantro until combined and serve.

Sour Cream...how useful you are!

My good friend Melanie asked me for tips on how to use leftover ingredients that just sit in the fridge until they go bad. Sour cream was one she mentioned, so here are some tips I found...

• my husband, Israel, uses a spoon of it in scrambled eggs instead of milk
• stir in a tablespoon of brown sugar (or more to your liking) and use as a dip for strawberries, apples or pineapple
• make a yummy fruit salad with a sour cream-honey dressing like this one
• thin it with milk and either leave as is or sweeten with honey and spoon on top of blueberries and granola or apples and granola
• stir a few large spoons into mashed potatoes or mashed cauliflower
• make a dip for raw veggies like this one I found
• the obvious topping for-baked potatoes, enchiladas, and burrito/tacos
• my family likes a dollop on chili, potato soup, tomato soup or black bean soup
• stir a spoon into boxed or homemade mac & cheese for extra tang and creaminess
• use it on a sandwich instead of mayo, Israel of course, would add a few dashes of hot sauce first :)
• My friend, Casey stirs some into her chocolate cake mix before baking
• It's one of the main ingredients in Beef Stroganoff. Try my recipe here
• Use 1 cup of sour cream in Dorie Greenspan's "Nutty, Chocolaty, Swirly Sour Cream Bundt Cake" Recipe is here. If you like that cake or just like baking in general, buy her cookbook, Baking: From My Home to Yours. It's one of my stand-bys in the kitchen. The cover is beautiful and I have loved everything I've baked from it (Thanks Josh and Angela for the great gift, I still use it all the time). Dorie Greenspan also has a blog worth checking out.

Do you have a kitchen question or wanting a specific recipe? Email me or leave a comment and I would love to help you out!

BTW dinner last night was a chicken and wild rice casserole topped with sliced almonds. Tonight, dinner is green chicken enchiladas. What are you making for dinner tonight?

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