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The papaya is easily one of the prettiest and most eye-catching tropical fruits widely available today. Whenever I have people over for brunch I try to set one out. The limes aren't just there for decoration, either. The acidity of the lime juice compliments the melon-like sweetness of the papaya perfectly. The variety here is likely a Mexican Red papaya, which is much larger than the pear-sized Hawaiian varieties. Some say the latter are more intensely flavored, but for my time and effort, the larger varieties are the way to go. They yield much more meat, are easier to peel and serve and, of course, make for a very impressive presentation. When ripe, a papaya will be mostly yellow on the outside and yield slightly to the touch. Remember, the lime juice is key. Papayas also contain an enzyme called papain, which supposedly settles the stomach and helps all sorts of digestive ailments.
[Photo: Nick Vagnoni]
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4-13-2006 @10:01AM Daniel A. Munz said... One of the best uses I've found for papaya is in a standard salsa fresca. Substitude half your tomato with papaya, and yum!
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4-13-2006 @10:19AM smelt said... Looking at that picture gave me such a jolt of longing! Beautiful colors and composition. It's going to be another gray day today - I'd much rather be in the tropics eating papaya!
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4-13-2006 @11:47AM sarah said... wow nick, that is a gorgeous photo!
and *usually* i am afraid of those seeds (i think they remind me too much of caviar) so i end up buying the spears that are already cut up in a little container, or else *blush* get them dried.
but now, i want to eat a whole one.
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4-13-2006 @1:21PM Andrew M. said... Huzzah, more tropical fruit posts!
Sorry, Sarah, I didn't see your post, but I actually came into the thread to talk about the seeds. They've got a very nice peppery and slightly bitter flavor to them, and they make great salad dressing: a few tablespoons of seeds, some yogurt, a couple of tablespoons of honey and a dash of dry mustard...delicious, although I always wind up making far too much in an effort to use all the seeds.
Give this a try, they're criminally underused.
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4-13-2006 @1:21PM Andrew M. said... Huzzah, more tropical fruit posts!
Sorry, Sarah, I didn't see your post, but I actually came into the thread to talk about the seeds. They've got a very nice peppery and slightly bitter flavor to them, and they make great salad dressing: a few tablespoons of seeds, some yogurt, a couple of tablespoons of honey and a dash of dry mustard...delicious, although I always wind up making far too much in an effort to use all the seeds.
Give this a try, they're criminally underused.
Reply
4-13-2006 @11:50PM Guillermo said... Try a "naranja con lechosa", a papaya and orange juice smoothie. It's very popular around here in Venezuela. The papaya is also called "lechosa" around here, by the way.
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