Chef Wally's Baked Papaya
From by Charles Thompson
Adjusted for Spectacularly Delicious

Serves 4

4 slices good bacon, sliced into 1/4" batons

1/2 c. panko breadcrumbs

1/2 c. grated Parmesan cheese
2 T. butter (this butter is used in the topping)
(note: increase breadcrumbs, cheese and butter in equal proportions as needed to cover the payaya halves evenly)

2 papayas (if green when purchased, allow to ripen 1 or 2 days until a green-yellow color and soft to the touch)

2 T. butter (in addition to butter above in topping)

scallions, chopped, green and white parts

2  plum tomatoes, seeded and chopped



Preheat the oven to 400°F.

In a skillet cook the bacon until brown and crisp. Drain on paper towels and set aside.


Mix the breadcrumbs and Parmesan cheese together in a bowl.  Melt the butter, pour in and stir to combine. Set aside.


Cut the papayas in half lengthwise. Remove and discard the black seeds. Dig the meat out of each half with a spoon, leaving the shell intact. Coarsely chop the papaya.


Heat the butter in a skillet over medium-low heat until it bubbles and cook the scallions until softened but not brown, about 5 minutes. Add the papaya meat and tomato and stir. Season with salt and pepper.  Add the reserved bacon.


Continue cooking, stirring gently from time to time, until the stuffing is thick.


Place the papaya shells in a baking dish in ½ inch of water so they won’t burn. Spoon the stuffing evenly into the shells. Cover the tops of each evenly with the breadcrumb–Parmesan mixture.


Bake for 30 minutes, or until the tops are brown.


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—From Foodista Best of Food Blogs Cookbook: 100 Great Recipes, Photographs, and Voices/Andrews McMeel Publishing

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Written by on November 15, 2010 under ALL RECIPES.

  • Mary Pat

    They aren’t selling papayas in St. Louis now. Think I will try this recipe with acorn squash.

    • Sean

      Let me know how it works. Papayas aren’t very sweet, but they’re sweeter
      than acorn squash so you might add a bit of brown sugar or something. Also,
      the ripe ones are pretty soft, so you might need to cook with the tomatoes
      longer than 10 minutes – it was so good because it was like pudding, soft
      and smooth.

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