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Recipe Friday: Papaya Poke Stacks

And the September food holidays keep on coming! Coined the “fruit of the angels” by Christopher Columbus, papayas continue to offer their delicious variety to people all around the world. This September, celebrate National Papaya Month with this sweet tropical fruit. Loaded with rich nutrients and antioxidants, papayas are rich in vitamins A, C, and E, as well as potassium, calcium, and iron. Moreover, papayas calm inflammation of the body, and support healthy digestion. Enjoy this delectable treat and savor the refreshing taste of the tropics.

There are four distinct ways to enjoy a papaya: 


Chill, wash and cut the papaya lengthwise; scoop out the seeds; and eat with a spoon.

Fill It Up

Use the papaya as its own bowl. Fill with cottage cheese, ice cream, or tuna-salad.

Mix It Up

Peel and cut into smaller pieces for fruit salads, along with pineapple and mango slices.

Blend It Up

Blend papaya seeds into creamy salad dressings for peppery flavor and add to your favorite salad.

Here is a recipe from Chef Alejandra Schrader to highlight this "hevenly" fruit. 

Papaya Poke Stacks with Wasabi Slaw

Excerpted from The Low-Carbon Cookbook & Action Plan reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2021 Alejandra Schrader.

Yield: 2

Papaya works unexpectedly well as a replacement for the raw fish usually in this Hawaiian dish. It beautifully absorbs the umami marinade and complements the cucumbers, mango, and avocado. The wasabi slaw is pleasingly spicy and adds a depth of flavor that works well in this dish!


2 T tamari 
2 tsp toaste sesame oil
1 ½ tsp freshly squeezed lemon juice
2 cups large-diced ripe papaya
1 ½ T mayonaise
½ T maple syrup
½ T rice vinegar
¼ to ½ tsp ground fresh wasabi
pinch of course sea salt, plus more
¾ cup shredded Savoy cabbage
¼ cup shredded daikon
2 T thinly sliced scallions, divided
½ cup diced ripe mangoes 
½ cup diced avocados
1 T minced jalepenos or serrano peppers (optional)
¼ cup thinly sliced seeded Persion cucumbers
2 to 3 tsp Furikake seasoing


  1. In a large bowl, whisk together the tamari, sesame oil, and lemon juice. Add the papaya and gently toss with a spoonula to thoroughly coat with the marinade. Allow to rest for 10 to 15 minutes. 
  2. In a medium bowl, whisk together the mayonaise, maple syrup, rice vinegar, ginger, wasabi, and 1 pinch of salt. Add the cabbage, daikon, and 1 tablespoon of scallions. Toss until the vegetables are fully coated. Refrigerate covered until time to serve. 
  3. In a small bowl, combine the mangoes, avocados, and jalapenos (if using).
  4. Build the stacks on 2 large plates by using a large steel food ring or mold (about 3 ½ inches [9cm] wide). Layer half the mango mixture and use a spoon or spatula to press down. Layer the cucumbers and press down again. Add the papaya chunks and press down once more. Allow the layers to mount above the food ring. 
  5. Divide the slaw onto the plates around the food ring. Sprinkle the furikake seasoning over the top. Carefully remove the ring. Garnish with the remaining 1 tablespoon of scallions before seving. 



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