Papaya Soy Marinade

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 08/15/19
Sliced papaya on wood
Westend61 / Getty Images
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Serving: 1 serving
Nutrition Facts (per serving)
500 Calories
2g Fat
118g Carbs
13g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 500
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 7412mg 322%
Total Carbohydrate 118g 43%
Dietary Fiber 15g 53%
Protein 13g
Calcium 217mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Papaya has one of nature's strongest tenderizers and makes a great ingredient for a good marinade. Use papaya on tough cuts of meat for optimal results. Don't worry, the flavor of the fruit won't overpower the marinade or the meat.

Ingredients

Steps to Make It

  1. Chop papaya into small chunks. Place into a food processor with remaining ingredients. Pulse until mixture is pureed, about 10 to 12 pulses. Add a few tablespoons of water if the mixture is too thick.

  2. Place into a resealable container and refrigerate for 12 to 24 hours before using. Marinate beef for 6 hours, poultry for about 2 hours. The mixture will keep in the fridge for 4 to 5 days after initial preparation.

  3. Because of the natural enzyme papain in papayas, this marinade is great for particularly tough cuts of meat.