There is nothing quite like biting into a papaya seed, mouth flooded with a familiar bitterness that reminds me of planting papaya seeds in my grandfather’s tropical fruit farm in a small village outside Nairobi. Bitterness as a flavor intrigues me, and so, it is something I am always in exploration of. Having learned that papaya seeds were consumed in many parts of the world, I wanted to know if I could perhaps lean into their bitter flavor to produce something more palatable perhaps?
FRUIT SALAD: Strawberries, blueberries, papaya, plain yogurt, anise hyssop leaves and a sprinkling of dried papaya seeds.My first attempt was something simple, first dehydrate the seeds and then grind them into a spice (if you will). This particular combination tempered the bitterness and produced a balanced result.
PICKLED PAPAYA SEEDS: Pickled papaya seeds, burrata, nasturtium flowers and leaf, chives, green cowpeas, sage and a sprinkle of violet salt and a drizzle of basil oil. My second attempt was a lot more interesting. I wanted to know if it was possible to pickle papaya seeds and have them retain that flavor. This was really tied together by the basil oil and was so delightful, I can’t wait to try it again when nasturtium season comes about.
Unajua (Did you know): In Kenya and other parts of Africa, papaya (Carica papaya) is often called pawpaw. In North America however, the pawpaw (Asimila triloba) is an entirely different fruit.