Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

Papaya is known as pawpaw in Jamaica. When ripe it is eaten as a fruit, when unripe as a vegetable.


  • 1 green (unripe) papaya, weighing about 3 lb.
  • 2 oz. unsalted butter


Cut the unpeeled papaya in half, lengthwise. Scoop out and discard the seeds. Drop the fruit into boiling salted water and cook until tender, 15 to 20 minutes. Lift out and drain. Carefully scoop out the flesh, reserving the shells. Heat 1 oz. butter in a frying pan and sauté the onion until tender but not browned. Add the tomatoes, salt and pepper to taste and the papaya mashed. Mix thoroughly