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Nutrition Facts
Serving Size 1 batch 198g Recipe makes 1 batch) The following items or measurements are not included below: papaya seeds 1/4 cup raspberry vinegar
Calories 1187
Calories from Fat 989		(83%)
Amount Per Serving		%DV
	Total Fat 110.0g	169%
	Saturated Fat 14.2g	70%
	Monounsaturated Fat 30.7g
	Polyunsaturated Fat 59.8g
	Trans Fat 0.3g
Cholesterol 0mg		0%
Sodium 582mg		24%
Potassium 74mg		2%
Total Carbohydrate 54.7g		18%
	Dietary Fiber 1.0g	3%
	Sugars 51.7g
Protein 1.1g		2%
how is this calculated?

Fresh Papaya Seed Dressing

Recipe #116023 | 5 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Julesong
Apr 9, 2005

Don’t throw those delicious fresh papaya seeds out! Make this wonderful dressing with them. I have also dried papaya seeds and used them chopped or crushed in recipes. They’re very good for the digestion and have a slight peppery flavor.

1 batch (change servings and units)

Ingredients

1 tablespoon fresh papaya seeds
1/2 small onion
1/4 cup raspberry vinegar (or other try other flavors)
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon dry mustard
1/2 cup vegetable oil

Directions

1
In a food processor, whir together the papaya seeds and onion until finely chopped.
2
Add the vinegar, sugar, salt, and mustard and pulse 3 or 4 times.
3
With the processor running, gradually add the oil in a thin stream until dressing emulsifies.
4
Use on your favorite salad greens.
5
Good with a bit of crumbled feta added, too!
6
Source: Cathy Z at Gail’s Recipe Swap.

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Featured Reviews for This Recipe

From: Amy the college cooker

On Mar 30, 2009

I doubled the recipe, used red wine vinegar, used a mixture of honey and sugar instead of all sugar, and replaced some of the veg oil with olive oil. It is wonderful! I was surprised by how sweet it turned out, but it was a good kind of surprise! I also don't have a food processor, so I used a mixer. Pretty messy, but I don't think it spoiled the outcome.

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From: Cheerleader

On Aug 1, 2007

This dressing was sweet! I added some honey and about three times more papaya seeds and it was wonderful! Next time, I'm going to try it as a chicken marinade.

1 person found this review helpful

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From: Abby Girl

On Aug 11, 2008

Update August 2008: I been playing around with this recipe and have come up with a couple of changes to make it a little more low cal. I have done: 1/4 cup water, 1/4 cup oil (grapeseed preferably), 2 T white wine vinegar and 2 T seasoned vinegar (raspberry, blueberry) and about 3 T of the papaya seeds. Watch the amount of onion as some are very strong in taste. June 2007 Very, very good...in fact, I was suprised on how nice this dressing was!!! There was a nice harmony between the flavours. I used Splenda for the sugar and Grapeseed oil for the vegetable oil (which gave it a light taste I enjoyed). Next time I will play around with the oil ratio and see what I come up with. I served this with baby romaine lettuce and tomatoe with a bit of parmesan grated on top. I think this dressing could be also used in a cold pasta dish. As I am on a papaya and mango kick lately....this is going to be my dressing for the summer. I would highly recommend this recipe. Thanks Julesong...this is a winner!

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From: davinandkennard

On Aug 2, 2007

Once again Jules you totally nail a recipe! Congrats!!!! While living in Mexico we made a dressing much like this, but to be honest, yours is superior! T.J.

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