Papaya Soy Marinade

Soy Papaya Marinade
Kyle Rothenborg/Getty Images
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: about 1 cup (1 serving)
Ratings (5)

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.

What You'll Need

  • 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

How 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 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)
Calories 500
Total Fat 2 g
Saturated Fat 1 g
Unsaturated Fat 1 g
Cholesterol 0 mg
Sodium 7,412 mg
Carbohydrates 118 g
Dietary Fiber 15 g
Protein 13 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)