We know fruit is good for our health, but some are in a whole different league - the papaya happens to be one of them. Jam-packed with health benefits, the papaya is a nutrient-dense, unique-tasting tropical super-fruit.
The easiest way to reap all the health benefits is to eat lots of papaya, but that’s not so easy. The fruit are quite delicate and can spoil quickly in hot weather. Drying fresh papaya in the 'Breeze' dehydrator means you can reap the benefits all year-round, even when they’re not in season.
Papaya is composed largely of water but when it’s dried, it becomes a nutrient-dense, chewy and candy-like snack. Once you have dried papaya in storage, you can add a tropical twist to homemade trail mix, granola and muesli or whatever you fancy.
Papaya is also a powerful digestive aid and great for the gut. We’ve created a simple, oat and coconut based, high-fibre, papaya granola. We consider it fertiliser for the gut. Team it with homemade yogurt for a satisfying and nourishing way to start the day.
Making your own granola is much better for you than boxed versions, which can be loaded with unhealthy fat and sugar. This homemade papaya granola is full of all sorts of tasty and nutritious ingredients and comes together in no time.
2 (or more) ripe red papaya
1. Peel the papaya using a vegetable peeler or sharp knife.
2. Slice in half and scoop out the seeds.
3. Cut the papaya into uniform slices - between 5-8 mm depending on how you plan to use it.
4. Arrange the slices on the 'Breeze' dehydrator racks with plenty of space between to allow even airflow.
5. Set the temperature to 50°C and the time to 10 hours. They may not be completely dry at this point, but it is a good idea to check how well dried they are regularly towards the end to ensure they don’t become too hard. Thicker slices may take 16 hours.
6. When done, the dried papaya should be leathery. If you tear it, it should have no sign of moisture.
7. Once you have finished dehydrating, let the papaya pieces thoroughly cool.
8. Store in airtight jars in a cool, dark place. Dried and stored correctly, papaya should last several months, even years. Dehydrated papaya can also be vacuum sealed for long term storage.
3 cups rolled oats (gluten free optional)
1 ¼ cups shredded coconut
1 cup chopped macadamia nuts
¼ cup sesame seeds
¼ cup pepitas
½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon fine salt
1/3 cup maple syrup
1/3 cup coconut oil melted
1 teaspoon vanilla
1 – 1 ½ cups chopped dried papaya
1. Preheat oven to 300F / 150C
2. Line 2 oven trays with baking paper
3. Mix all ingredients (except the dried papaya) together in a large mixing bowl.
4. Divide between the trays and spread to the sides.
5. Bake for 15 minutes. Turn the granola and then bake for a further 15 minutes or until golden.
6. While the granola is toasting, chop up the dehydrated papaya into small pieces. Kitchen scissors work well at cutting leathery fruit.
7. Remove the granola from the oven and allow to cool for 15 minutes.
8. Stir in the chopped papaya and pour into airtight jars.
9. Store at room temperature away from direct sunlight or moisture. For long term storage vacuum sealing is recommended.