Papaya-Seed Dressing

If you’ve ever scooped the seeds out of a papaya and thrown them away, this dressing will make you regret it. Papaya seeds have a sharp, peppery bite similar to black peppercorns or mustard seeds, and when stirred into a sweet vinaigrette, they add a crunchy, spicy contrast that’s completely unique.

Tarragon vinegar gives this a more complex acidity than plain white vinegar, with an herbal, slightly anise-like note underneath the tang. Sugar, dry mustard, and minced onion get blended with oil into a thick, emulsified base before the seeds go in at the end.

This is a classic Hawaiian dressing traditionally served over fresh greens with sliced papaya, avocado, and macadamia nuts. It’s also fantastic on grilled shrimp salads.

Pro Tips

• Use fresh papaya seeds, not dried. Fresh seeds are juicy with a gel-like coating that helps them burst with peppery flavor when you bite into them.
• Add the oil slowly while the blender is running. This builds a proper emulsion that stays thick and creamy instead of separating.
• Stir the seeds in by hand after blending. Blending them breaks them down too much and distributes the peppery flavor too aggressively.
• This makes 3 cups and stores well in the fridge for up to a week. The seeds soften slightly but keep their bite.

Variations

• Lime version: Replace the tarragon vinegar with fresh lime juice for a brighter, more tropical acidity.
• Ginger addition: Blend in a teaspoon of fresh grated ginger for a warm, spicy layer that complements the papaya seeds.