African music, African art, African literature, African food fall in love with the real Africa and the African Gourmet
The African Gourmet
African Gourmet African culture blog dedicated to reshaping the African image celebrating Africa’s gifts to the world of African Food, African Art, African Fashion, African Literature, African Economy and African History
The African Gourmet Chic African blog the source for everything Beautifully African. Discover African music, African art, African literature, African food and fall in love with the real Africa
Friday, April 24, 2009
Papaya Seed Tea
Papaya Seed Tea
large oblong shaped tropical fruits with thin skin that are golden yellow when
they are ripe and ready to eat. The fruit will be slightly soft to the touch
and ripe papayas can be yellow, orange, pink or red, depending on the variety.
Most people only eat flesh of the papaya, but you can also create tasty teas
from the small, black seeds in the cavity of the papaya.
the oldest method of preserving food. The first European settlers in America
often ate dried corn, apple, currants, grapes and meat. Drying eliminates
moisture from the food resulting in a longer food life. Organisms that make
food spoil require moisture to survive, so foods that have been completely
dried have the longest life.
Photo by noii's
richly colored papayas that give slightly to palm pressure. Scoop the seed from
the papaya. The seeds are encased in a
gelatinous envelope, I find it best to break them and wash the seed thoroughly.
Allow the seeds to dry to completely dry about three days on the counter top.
Grind seeds using a food processor or coffee grinder ground papaya seeds have
the same consistency as finely ground coffee.