This Roasted Papaya recipe was created by Amber Long using Sustainable Boost’s Better Together Turmeric Ginger powder. Amber “was born and raised in Hawaii so papaya has always been a staple. We usually have it fresh or in a smoothie so I wanted to try something different.” Amber is the executive administrator for Sustainable Boost, a Kaua’i based company focused on “nutrient dense powders made from sustainably sourced, high-yield crops” and works closely alongside business owner and farmer, Lourdes Torres.
Lourdes comes from a long line of generational farmers in Puerto Rico. Her parents moved to New York and Lourdes made her way to Hawaii to revitalize her farming roots in the tropical climates that remind her of home. She has been farming and powdering vital food crops into easy-to-use, shelf stable ingredients ever since. Similar to the indigenous people of Hawaii, “ulu, green banana, and taro was my baby food,” Lourdes shares. “Feeding people is a victory… What motivates me is giving people real food and taking the fear out of using my powders.”
Sustainable Boost works alongside many Kauai farmers, aggregators, and chefs that pay homage to the humble and abundant foods growing here in Hawaii. Passion Bakery uses SB powders to create tortillas, flatbread, and crackers. Chef Skittles from Oasis on the Beach recently created a spectacular meal using SB powders for ulu gnocchi and ‘local furikake’ crusted ahi with pacific spinach. While Haole Girl Bakery bakes gluten free banana bread using SB green banana flour. Now you can boost your food to another realm of wellness with your own bag of Turmeric Ginger powder and an easily accessible list of locally grown goodness!
Roasted Papaya Recipe from Amber of Sustainable Boost
- 1 tbsp Coconut sugar
- 1/8 tsp Sustainable Boost Turmeric Ginger/ Better Together powder
- 1 medium Papaya, halved lengthwise and seeded
- 2 Calamansi, cut into wedges
- 1/4 tsp Cayenne pepper, *can be substituted with Sriracha. Mix into calamansi. Pouring mixture into spray bottle is optional.
- Preheat the oven to 450˚. Stir together SB Turmeric Ginger powder with coconut sugar in a small bowl. Arrange papaya halves, cut sides up, and sprinkle sugar mixture evenly over halves.
- Bake, brushing papaya edges with melted sugar mixture (it will collect in well of fruit) 2 or 3 times, until mixture is bubbling and papaya edges are beginning to darken, 35 to 40 minutes.
- Sprinkle each serving with a pinch of cayenne. Serve with calamansi wedges.
Note: These fruits can be served as breakfast, dessert, or as a side dish in place of roasted squash. If papaya is extra large, quarter them instead of halving.
Do you have a recipe highlighting Hawaii grown produce that you’d like to share?
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