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Papaya Seeds: A Delicious Dressing Recipe

Tropical, exotic, sweet yet buttery and deeply colored, the papaya is a fruit that was referred to as the “fruit of the angels” by Christopher Columbus. While papayas can be found in produce sections year-round, they seasonally peak in early summer and fall. However, today we’re talking about something other than the smooth orange flesh of the papaya. Papaya seeds are non-toxic and are quickly becoming a new breed of health food with medicinal properties. This article dives into the amazing health benefits of papaya seeds and how you can implement them into your diet.

Give it a read then try out my Organic Kale Salad with Papaya Seed Dressing recipe below! Leave a comment and let us know what you think about papaya seeds.

Health Benefits

Eastern and western medicine has many uses for papaya seeds that aid in digestion, protect the kidneys, and detoxify and heal the liver as well as help prevent the spread of germs that cause infections.

Papaya seeds have high levels of oleic and palmitic acids. These types of fatty acids are believed to help our bodies prevent and fight cancer.

Papaya seeds are also believed to be able to rid the body of intestinal parasites due to their high levels of proteolytic enzymes that break down parasites and their eggs the same way it breaks down undigested proteins in the food you eat.

Studies have shown that the seeds also have a strong antibacterial and anti-inflammatory effect on the digestive system that is effective at killing E coli, Salmonella, Staph, and other bacterial infections.

How to Eat Papaya Seeds

Eat them raw for medicinal purposes or to supplement a healthy diet.

Use in a dressing: see the recipe below for Organic Kale Salad with Papaya Seed Dressing.

Substitute for peppercorns by drying and crushing the seeds up. The seeds have a very similar taste to black peppercorns and can be used as a substitute in many recipes.

Simply freeze extra seeds and store for later use.

Organic Kale Salad with Papaya Seed Dressing


  • ½ cup raw cashews soaked in water for 20 minutes
  • ¼ cup raw papaya seeds
  • ¼ cup raw honey or coconut nectar
  • 1 tablespoon organic coconut oil
  • ¼ teaspoon sea salt
  • ½ teaspoon Dijon mustard or ground mustard powder
  • 1 bunch of organic dino kale, washed, dried, and chopped
  • ¼ cup raw cashews, dry and finely chopped


Place all ingredients (except for the last two) in a blender or food processor and pulse until all ingredients are combined. Then turn on medium high until the dressing has reached a smooth consistency. Pour the dressing into a glass container and keep in the fridge for up to a week—but believe me, it won’t last that long!

To make the kale salad, massage a few tablespoons of the papaya seed dressing into the organic kale leaves and let it sit for 10 minutes to slightly wilt the kale. Top with the chopped cashews and enjoy!

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