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Papaya Vinaigrette

Focus on Agriculture Cookbook
Submitted by: John Kay

Makes 2 cups (12-14 servings)


  • 1 lb. very ripe papaya
  • 1/4 cup apple cider vinegar
  • 1/2 cup dry white wine
  • 1 Tbsp. fresh basil
  • 1/8 tsp. fresh cracked black peppercorns (crushed)
  • 1 fresh garlic clove (medium)
  • 2 Tbsp. fresh chives
  • 1/4 Tbsp. sea salt
  • Dash of shoyu
  • Dash of oyster sauce
  • 1/2 tbsp. sesame seed or poppy seed or caraway seed, optional
  • 3/4 cup virgin olive oil


  1. Scoop and crush papaya.
  2. Add wet ingredients, then add dry ingredients and mix with wire wisk.
  3. Serve over 2″ romaine lettuce halves with other desired greens. Add variety and color with Manoa lettuce, red cabbage and iceberg lettuce, or even green, red and yellow bell peppers! Garnish with radish and endive with some anise, if desired.

Note: Use as a marinade for meats, too — it’s tasty and it tenderizes!