Papaya Seed Vinaigrette Dressing in a glass jar.

Papaya Seed Vinaigrette Dressing

Don’t throw away those seeds! Papaya seeds are good for you, and delicious drizzled over a salad in this Papaya Seed Vinaigrette Dressing.

Papaya Seed Vinaigrette Dressing in a glass jar.
Papaya Seed Vinaigrette Dressing

Don’t throw away those seeds! Papaya seeds are good for you, and delicious drizzled over a salad in this Papaya Seed Vinaigrette Dressing.

Papaya Seed Vinaigrette Dressing in a glass jar.

On our last day in Hawaii, I stepped onto our lanai, the floor beneath me still toasty from the sun’s intense gaze that day. I dropped into the chair, ate some melting ice cream and waited for the sun to begin its farewell. The sunrises and the sunsets are my favorite thing to do when I am on island time – perhaps because time is all mine when on vacation. There is nothing holding me back from spending an hour watching the sun dip lower into the ocean, peeking behind clouds that are tinged with brilliant orange purples, until nothing is left but darkness. The luxury of each minute is something I savor when we go away.

There is actually more to savor, than just time. Each moment with my family is something I cherish, each meal, each sip of good Kona coffee. I make it a point to enjoy fish for every possible meal, and to eat my fill of papayas and mangoes.

Papaya seeds scooped out onto a wooden cutting board.

Papaya Seed Vinaigrette Dressing

But I learned something new on this trip. I never realized, until recently, that papaya seeds are edible! All these years, those mysterious looking seeds went straight into the garbage (now compost), and now I am making up for lost time.

When I returned home, I wanted to recreate the Papaya Seed Vinaigrette that accompanied my salads, and I marveled at how the seeds, with their light bitterness, worked so nicely, along with fresh papaya, into this salad dressing. There may no longer be time for lazy sunsets and farewells to each day, but I can capture the island feel in a bottle of dressing. It should hold me over for a while…at least until we plan the next vacation.

Papaya Seed Vinaigrette Dressing over a green salad.

Eat Seasonal

July Seasonal Food Guide

It’s that time again! July has brought its bounty, and I am joining Becky from Vintage Mixer and our friends to share dishes that embrace eating seasonal! Check out the seasonal food guide and these recipes for more #EatSeasonal inspiration.

Recipes for July

Quick Pickled Strawberries with Black Pepper and Tarragon by Simple Bites

Pea and Arugula Pesto by Floating Kitchen

Creamy Grilled Corn Pasta by Completely Delicious

Chocolate Strawberry Protein Smoothie by The Lemon Bowl

Crispy Chicken & Cucumber Salad with Dijon Vinaigrette by Climbing Grier Mountain

Healthy Zucchini Muffins by Gimme Some Oven

Fresh Corn Salad by Bless this Mess

Apricot Glazed Chicken by Vintage Mixer

Spinach Pesto by Mountain Mama Cooks

Baked Zucchini Fries with Pesto Yogurt Dipping Sauce by Cookin’ Canuck

Peach Salad with Grilled Chicken and Raspberries by Well Plated

Poached Beets with Star Anise and Cinnamon by Project Domestication

Strawberry Fields Panzanella Salad with Strawberry Balsamic Vinaigrette by Flavor the Moments

How to Make Arugula Pesto by FoodieCrush

Papaya Seed Vinaigrette Dressing

Don't throw away those seeds! Papaya seeds are good for you, and delicious in this Papaya Seed Vinaigrette Dressing drizzled over a salad.
Papaya Seed Vinaigrette Dressing in a glass jar.
Print This Pin This
5 from 4 votes
Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 8 servings
Calories 99kcal

Ingredients

  • 1/2 cup fresh papaya cut in cubes
  • 3 tablespoons papaya seeds and pulp
  • 4 tablespoons white balsamic vinegar
  • 1 tablespoon agave nectar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly grated ginger
  • 1/4 teaspoon kosher salt
  • freshly ground black pepper
  • 1/3 cup olive oil

Instructions

  • Place papaya, papaya seeds and pulp in a blender and puree until smooth. 
  • Add the vinegar, agave nectar, Dijon mustard, ginger, salt and pepper and blend. 
  • Add the olive oil and blend again. Adjust seasoning with salt and pepper if necessary.

Nutrition

Calories: 99kcal | Carbohydrates: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 82mg | Potassium: 25mg | Sugar: 3g | Vitamin A: 85IU | Vitamin C: 5.5mg | Calcium: 4mg | Iron: 0.1mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Kelly Sturgeon

    Why is there saturated fat in this recipe? It is totally animal free.

    Reply
  2. Debra

    5 stars
    I live on The Big Island and always have papayas in my kitchen. It’s so delicious!
    Use it for chicken salads and well as a flaky fish like monchong.

    Reply
    • Liren Baker

      That is the one thing I have to eat every time I visit Hawaii — how I wish I could have papayas all the time! Please enjoy them for me, I can’t wait until I can visit again and enjoy the amazing papayas there!

      Reply
  3. Gail

    5 stars
    Omg it’s soooooooo delicious i changed it up i put buckwheat honey !!!! Apple cider vinaigrette Wow
    QUestion. How long does it keep?……..
    Thank u for the inspiration

    Reply
  4. Heidi M

    5 stars
    This turned out great, perfect substitute for a mayo dressing. I added a bit more maple syrup to sweeten it.

    Reply
  5. Kathy

    This looks very tasty! I log everything I eat into a Diet Program so I’m wondering whether you have seen NUTRITION FACTS for Papaya Seed. Please provide NUTRITION FACTS with your recipe if possible. Thanks.

    Reply
    • Liren Baker

      Hi Kathy, it is so challenging finding the nutritional values for papaya seeds specifically. I have added the nutrition facts for the recipe to the best of my ability, but without specific values from the USDA on papaya seeds, it is not as accurate as I would hope! If I ever obtain the values, I will be sure to update!

      Reply
  6. Esteworld

    How nice to have a taste of the tropics with every bite of salad dressed with your fabulous vinaigrette

    Reply
    • Liren Baker

      Good question! In general, I keep homemade vinaigrettes stored in the refrigerator for a week. But I usually use them up way before then.

      Reply
  7. Amy | Club Narwhal

    Liren, I had no idea you could eat papaya seeds and am totally intrigued! This dressing sounds like a great way to use them. I’m also wishing I could be lounging on a Hawaiian beach right about now :)

    Reply
  8. LIz

    This is news to me, too! How nice to have a taste of the tropics with every bite of salad dressed with your fabulous vinaigrette.

    Reply
  9. Becky

    This is fascinating!!  What a fun idea to make a dressing from the seeds!  And your trip sounded and looked magical! 

    Reply
  10. Liz+@+Floating+Kitchen

    I loved seeing all your pics from your Hawaii trip. It looked so amazing! And Traci from Vanilla and Bean and I were just talking the other day about what could be done with papaya seeds and HERE YOU ARE with this recipe! This is so awesome. Definitely going to try it out soon!

    Reply
  11. Nichole

    Hawaii is for sure on my bucket list! I love poppyseed dressings, but have never had papaya seeds…this sounds so tasty!

    Reply
Kitchen Confidante®
7.2k