Papaya can also be used to tenderize the meat due to the presence of the enzyme papain, a natural meat tenderizer, similar to bromelain found in pineapple. See below how you can use papaya to tenderize meat:
- Choose a ripe papaya: Choose a very ripe papaya, as this is when the papain is most concentrated.
- Prepare the papaya: Peel the papaya and remove the seeds. Cut it into small pieces or mash it with a fork to obtain a puree consistency.
- Marinate the meat: Spread the papaya puree over the meat, covering it completely. Make sure to massage the papaya puree into the meat well to ensure that the papain enzyme comes into contact with the meat fibers.
- Marinade time: Let the meat marinate with the papaya puree for at least 30 minutes to a few hours, depending on the type and thickness of the meat. Avoid marinating meat for too long, as papain can break down excess proteins and leave the meat with an undesirable texture.
- Rinse and dry: After marinating time, remove the meat from the papaya puree and rinse it in cold water to remove excess puree. Then, dry the meat well with paper towels before cooking.
- Proceed with the preparation: Now the meat is ready to be grilled, roasted, braised or cooked according to your favorite recipe. Note that papaya can add a subtle flavor to the meat, so take that into consideration when choosing additional seasonings.
Remember that papaya is not suitable for all types of meat. Tenderer cuts, such as filet mignon, generally do not require additional tenderizing. Papaya is most effective on tougher cuts of meat, such as steaks or roasts, where the texture can benefit from the tenderizing process.
Try this technique and adjust the marinating time according to your personal taste. Each cut of meat may react differently to tenderizing with papaya.
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