Papaya Meat Tenderizer (Store Raw Papaya Paste For Juicy Meat)
Make your own Papaya Meat Tenderizer at home with fresh raw papaya. Learn how to make, store, and use papaya paste to naturally soften beef, mutton, or chicken for juicy and tender results — perfect for kebabs and curries.
Print
Pin
Servings: 6
Calories: 136kcal
Cost: $1
Equipment
- Blender
Ingredients
- 2 Raw Papaya Medium Size
- ½ teaspoon Salt
- 1 tablespoon Cooking Oil
- 1 pinch Turmeric Optional
Instructions
Wash Green Papaya
- Wash the papaya thoroughly to remove any dirt or latex residue. Don't Peel off the green skin just clean as it contains the tenderizing enzyme.
Remove Seeds
- Cut the papaya in half and scrape out the white seeds. We only need the firm, pale-green flesh for this paste.
Cut into Small Pieces
- Slice the papaya into small cubes. Smaller pieces blend more smoothly and quickly.
Blend To Make Thick Paste
- Add the papaya cubes to a blender or food processor. Pour in a tablespoon of water (or oil) to help blend. Sprinkle salt.Grind until you get a smooth, thick paste — this is your homemade Papaya Meat Tenderizer.
Store the Paste
- Transfer the paste to a clean, airtight glass jar. You can store it in the refrigerator for up to 1 month, or freeze it in ice cube trays for up to 6 months.
- Tip: If you’re planning a BBQ or kebab dinner, prepare the papaya paste a week earlier and store it in the fridge. It saves time and helps the enzyme stay active for best results.
Video
Notes
- Don't take off the skin (the green part). The skin of the papaya can speed up the meat tenderizing process.
- Avoid using water if you're planning to store it for a long time.
- Blend the papaya paste until it's thick and smooth.
- Cut it into cubes for easier use.
- Freeze it in form of cubes so you can easily use it as per your requirements.
- Wisely monitor the quantity of papaya paste as over addition can turn the meat to velvety texture.
- If you are making soft and tender, meat kebab then add ½ tablespoon of papaya paste in 1 KG meat with 2 to 3 hours marination time.
- Freeze Cube Tray: Pour the blended papaya paste into a cube tray and let it freeze for about 3 to 4 hours. Once frozen, remove the cubes and store them in a ziplock bag. They can be kept in the freezer for up to 6 months.
- Freeze in Ziplock Bag: You can also put the papaya paste directly into a ziplock bag and flatten it out with your hands. Set the bag on a tray or cutting board and use a stick or knife to mark cube shapes on the bag, then pop it in the freezer. After an hour, the bag will be solid, so you can break apart the cubes and keep them in the same bag. They won’t stick together.
Nutrition
Serving: 200g | Calories: 136kcal
