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.
- 1 small papaya (peeled, halved, and seeded)
- 1/3 cup/80 mL soy sauce
- 2 tablespoons/30 mL brown sugar
- Optional: 1 teaspoon/5 mL salt
- 1 teaspoon/5 mL pepper
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 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. Mixture will keep in fridge for 4 to 5 days after initial preparation.
Because of the natural enzyme papain in papayas, this marinade is great for particularly tough cuts of meat.
|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||15 g|