Top 4: Papaya Recipes

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Papaya? More like papaYEAH! Enjoy these tropical recipes from our blogger friends.

Rainbow Spring Rolls with Papaya Noodles + Spicy Peanut Sauce Rainbow Spring Rolls with Papaya Noodles + Spicy Peanut Sauce

Recipe By: Root + Revel Take advantage of the season’s sweet, buttery papaya with this colorful twist on Vietnamese Spring Rolls—papaya noodles take the place of traditional rice noodles for a nutrient boost, alongside a rainbow of other fresh veggies, like cucumber, cabbage, peppers and herbs. Dip into a Spicy Peanut Sauce for an addictive finish!


  • 1 Papaya, peeled, seeds removed and spiralized or cut with julienne slicer
  • 1 lg. Seedless cucumber, spiralized or cut with julienne slicer
  • 2 cups Purple cabbage, shredded
  • 1 cup Broccoli sprouts
  • 1 Avocado, sliced
  • 1 Red bell pepper, thinly sliced
  • 1 cup Mixed chopped herbs (recommended basil, mint and cilantro)
  • 12 Organic rice paper wrappers
  • 2 Tbsp. Sprouts Peanut Butter
  • 1/4 cup Tamari
  • 1 Tbsp. Fish sauce
  • 1/2 Lime, juiced
  • 1 Tbsp. Sprouts Sriracha


  1. Spiralize, julienne and slice all vegetables (papaya through red bell pepper).
  2. Chop all herbs.
  3. Add warm water to a large glass bowl. Lightly dip rice paper wrappers (one at a time) into the water until they become soft and pliable. Lay on a flat work surface.
  4. Add vegetables to the center of the wrapper (if you want to make a rainbow, start with red peppers at the top, followed by papaya noodles, cucumber noodles and purple cabbage).
  5. Top with sprouts, avocado and herbs.
  6. Fold the edges of the rice paper wrapper together and then roll up like a burrito. Set aside.
  7. Repeat until all spring rolls are made.
  8. Meanwhile, to make the dipping sauce add peanut butter, tamari, fish sauce, lime juice and sriracha to a food processor or blender, and pulse until smooth.
  9. Pour into a small bowl and dip spring rolls into the dip.
  10. Enjoy!

Tropical MuffinsTropical Muffins

Recipe By: A Baker’s House Papaya, bananas, dried pineapple and coconut come together in this muffin to create a tropical start to your day. Wouldn’t we all love a taste of the island life right about now?


  • 1 1/2 cups Sprouts Whole Wheat Flour
  • 1/2 cup Sprouts Organic Shredded Coconut
  • 2 tsp. Baking soda
  • 1/2 tsp. Salt
  • 1 stick Sprouts Unsalted Butter, melted and cooled
  • 1/2 cup Sprouts Dark Brown Sugar
  • 2 Sprouts Cage-Free Farm-Fresh Eggs
  • 3 Bananas
  • 1 Papaya
  • 1/2 cup Sprouts Organic Coconut Chips plus 3 Tbsp. extra for topping (optional)
  • 1/2 cup Raisins
  • 1/2 cup Dried pineapple bits


  1. Preheat the oven to 350°F.
  2. In a small bowl, combine the dry ingredients: whole wheat, shredded coconut, baking soda and salt.
  3. Mash the bananas and set aside.
  4. Cut the papaya in half, discard the seeds, and scoop out the flesh of the fruit. Mash if very ripe and soft or purée in a small food processor until smooth. You should have about 1 cup of papaya mash or purée. Set aside.
  5. In a large bowl, combine the melted butter, the dark brown sugar and the eggs. Add the mashed bananas, papaya and the dry ingredients. Mix well.
  6. Fold in 1/2 cup coconut chips, raisins and dried pineapple bits.
  7. Fill two muffin pans with 18 baking cups or coat the tins with baking spray. The batter will make 18 muffins.
  8. Fill the muffin cups with batter. If desired, top each with a few coconut chips.
  9. Bake for 18–22 minutes or until the top is golden brown. Cool before eating.

Vegan Papaya Boat with Chia PuddingVegan Papaya Boat with Chia Pudding

Recipe By: Vegan À La Mode This tropical vegan papaya boat is nourishing while still tasting like a fun treat. The shredded coconut, mango and sweet papaya flavors will transport you to a summery day on the beach.


  • 1 can Sprouts Organic Light Coconut Milk
  • 1/4 cup Chia seeds
  • 2 Tbsp. Sprouts Organic Blue Agave
  • 1/4 tsp. Sprouts Vanilla Extract
  • 1 lg. Papaya, sliced in half
  • 1 Mango, peeled and chopped
  • 1 Banana, sliced
  • 1/4 cup Sprouts Unsweetened Shredded Coconut


  1. Mix together coconut milk, chia seeds, agave and vanilla in a large bowl until seeds are evenly dispersed.
  2. Transfer to an airtight container and refrigerate for 6 hours or overnight. If chia pudding is too thick after 6 hours, add a splash of non-dairy milk and mix again.
  3. Scoop the seeds out of each papaya half and discard.
  4. Fill each half with chia pudding.
  5. Sprinkle each papaya boat with sliced banana, chopped mango and shredded coconut.
  6. Serve immediately and enjoy!

Anti-Inflammatory Papaya Smoothie

Recipe By: Lemons and Basil This Anti-Inflammatory Papaya Smoothie is a great afternoon snack and the perfect solution to curb hunger!


  • 3/4 cup Papaya, cubed (seeds and skin removed)
  • 3/4 cup Strawberries, sliced
  • 1 Banana, preferably frozen
  • 1/4 cup Sprouts Rolled Oats
  • 2 Tbsp. Hemp seeds
  • 1 cup Sprouts Vanilla Unsweetened Almond Milk
  • 1 1/4 tsp. Ground cinnamon
  • 1/8 tsp. Ground ginger
  • 1 tsp. Sprouts Vanilla Extract
  • 1 1/2 Tbsp. Sprouts Honey
  • 10 Ice cubes


Prepare the beets:
  1. Add all ingredients to a blender.
  2. Blend for 20–30 seconds or until smooth and creamy.
  3. Divide into 2 glasses and top with additional hemp seeds, ground cinnamon, strawberries or papaya.
  4. Enjoy!