The papaya that I enjoyed on a regular basis in Bali looked like this:
Hmm. I think it’s safe to say we’re not really supposed to be eating papaya in the UK. However! If I see a papaya reduced, and I know that it’s going to be thrown in a skip if no one purchases it, I will allow myself the little treat of buying it. It’s not just for the delicious taste of papaya that I buy it for; papaya skin makes one of the best face masks around! I can’t remember where I first read that rubbing the wet side of papaya skin on your face give you a glow, but let me tell you now that this is absolutely true! The reason for this is that papaya skin gives you a natural deep enzyme treatment (the kind of thing that you’d pay £50 for in a beauty salon). It also acts as a gentle exfoliant to remove dead skin cells and leaves your skin wonderfully nourished and soft. If you want to give one of natures best facial treatments a go, here’s how: Cut a papaya in half and scoop out the flesh, wash your face with your usual product and gently pat your face dry with a towel (to state the bleedin’ obvious. Well you’re not going to ‘pat your face dry with sand paper’ are you?). Next, take the papaya skin and rub the inside of it on your face in a circular motion; you should find this very refreshing and cooling. Your skin will have a thin layer of papaya on it, and you may find you look a bit like an Oompa Loompa. This is good. Leave the papaya mask on for about 5 minutes, and rinse with cool water. Pat skin dry again and look in the mirror to see your new healthy glowing skin!
Now what to do with your left over papaya fruit?? Eat it as it is? Yes, OR – make these scrumtastic Papaya & Coconut Noodles with Peanut Sauce. It’s very simple to make and all you will need is a spiralizer (or veg peeler) and a blender. Sorted.
- For the noodles:
- 1 courgette (zucchini), peeled
- ¼ brown coconut, thinly sliced
- 1 small papaya, peeled and sliced
- For the peanut sauce:
- ½ avocado
- ½ lime, juiced
- 3 tbsp chunky peanut butter (not raw)
- 2 tbsp sesame oil (not raw)
- 2 cm ginger
- ½ clove garlic, or 1 tsp garlic powder
- ½ tsp salt
- 1 tbsp agave or honey
- A little water to blend
- Additional sprouts to garnish
- Make the noodles: Using your spirilizer or vegetable peeler, make noodles or thin pasta like strips out of your peeled courgette. Place in a large bowl along with half of the coconut and papaya
- Make the sauce: Place everything in a blender and blend until smooth
- Pour the sauce over the noodles and gently mix to coat
- To serve, pile on to a plate and scatter over the remaining coconut and papaya.
- Sprinkle on some radish sprouts or other sprouts and enjoy.