Papayas are ripe when they can be pressed slightly and they “give” like a peach.

Wash papaya well with dish soap and water and then rinse very well. Dry with a paper towel and place on a large clean plate or cutting board.

Slice off about a 2″ ring …Peel off skin and discard, then scoop out seeds and save in a bowl .  (The seeds are a great medicine dry & grind -use in place of pepper)

Cut away any bad spots that are not a pretty orange color (black,white pinkish)

Use a fork to mash the papaya if it is ripe enough, or you can use a blender or food processor to make it really smooth.

Place the mash in a clean glass bowl or cassarole and add :

1 teaspoon each of Cinnamon and Turmeric Spices. Stir well.

Smooth the top..Try to remove air bubles and then cover surface with plastic wrap…and starting at the center..try to smooth air bubbles out to the sides.
The papaya must be air tight or will mold (and you will have to throw it out.)  Cover again with a second piece of plastic wrap and seal up the sides and over the top to completely seal out air.

Place the container on the kitchen counter. Label with the day you started it.

Depending on the ripeness of the papaya, it will take from 5 to 7 days to ferment The hotter the kitchen and the more ripe the papaya is..makes it ferment faster.

In the winter my kitchen can be a lot cooler and it has taken 8 days to ferment.

You will notice it making tiny bubbles and the plastic will begin to puff up because of the gas released (it is predigesting and making wonderful enzymes for you). Carefully remove the plastic and remove any places with mold or discoloration that have started. It should be a beautiful orange color.  I have had to remove the whole first inch sometimes…and I am very careful.

Taste…if you would like to add sweetener or more cinnamon…do it now.
I usually add a Tablespoon or 2 of Agave syrup and 1/2 teas salt and extra cinnamon

Place this in the refrigerator in a glass container with a sealed lid or one you can place plastic wrap on and then the lid to seal it well. I use a TBS of this on my cereal in the morning.    But usually I will dry it in the dehydrator …it keeps longer and takes up less space.

Place unbleached parchment on dryer trays.  Add about 3 TBS ground flax seed or a teaspoon of Guar Gum or Xanthum Gum to give it a thicker consistency, mix well and let stand 10 minutes. Mix again and drop by Tablespoon blobs on trays. Dry for approx 14 hrs or until they feel dry …I flip them over and dry another hr. Time depends on the dehydrator..Some you need to shift trays every couple hrs because they dry faster near the heat source.

THE DRIED PAPAYA can then be ground into powder by a coffee grinder and place in a little jar in the fridge.  I like it this way best…1 teaspoon on my cereal in the morning….but the fresh liquid is ok too… just takes up a lot more space in the fridge.

Aunt Bean