In an older entry about using baking soda as meat tenderizer, I mentioned that my father once told me how papaya leaves can be used as meat tenderizer. The way I understood him, the papaya leaves are crushed, spread on the meat and allowed to infuse overnight. The papaya leaves are rinsed off before cooking. I don’t know if I did it wrong but nothing happened to the meat so I never tried it again.
Then, someone posted a comment which made me think that, perhaps, I didn’t understand my father correctly. Reader Maricel said:
The juice extracted from shredded green papaya also works wonders. Just be sure to dip the meat in the juice only a few minutes before cooking. I once marinated tapa with the papaya juice, when I fried the tapa, it literally turned into paste.
Now that is something I will try very soon.
The papaya tree in the photo was taken at our old house. And that’s the neighbor’s papaya tree, not ours.