No one seems to know who created papaya seed dressing but I do recall enjoying it as far back as the 70’s. I used to buy packets of papaya seed dressing then mix it up at home. These days, I prefer to make most things from scratch, especially salad dressings. This sweet-tart dressing is one of them. It’s so easy to make because all the ingredients are blended at one time. Voila! You end up with a delicious dressing that is wonderful on a crisp salad.
John grows Sunrise and Sunset papayas throughout the year. It’s one of those fruits that do well in hot and sunny Kihei. The trees don’t take up much space and the papayas are gorgeous. Normally the seeds get thrown out, but I like to save a few for this dressing. I’ve found that freezing the seeds for later works great. Rinse and freeze in a small baggie or plastic container.
I’m a fan of iceberg lettuce even though it’s not among the most nutritious lettuces out there. I know that many people frown upon iceberg lettuce but it has its place in many of my dishes. A wedge salad for instance, would not have been born if not for iceberg lettuce. And Aunty Ruby’s somen salad would not be the same if I were to use a different type of lettuce. Iceberg lettuce and papaya seed dressing are a perfect match!
- 2 tablespoons chopped onion
- 1½ teaspoons papaya seeds. rinsed
- ¼ cup unseasoned rice vinegar
- 4 teaspoons sugar
- ½ teaspoon dry mustard (Coleman's)
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- few dashes of ground turmeric
- ¼ cup canola oil
- ¼ cup extra virgin olive oil
- Combine all ingredients together and puree using a handheld mixer or blender. Serve over crispy greens such as iceberg lettuce, carrots, cucumbers, watercress, endive, shredded cabbage and romaine. Dressing keeps well for about 5 days.