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Fresh papayas are in season, and I keep finding myself in the grocery store, picking up various specimens and thinking "what are the chances I could eat all this before it went bad?" I used to not like fresh papaya. I found them sickly sweet, tasting of cheap perfume with undertones of dirt. But that was before I learned to toss the fresh cubed fruit in copious amounts of lemon or lime juice, to cut the sweetness and bring out the intense floral notes. Cubes of coral-colored papaya make a beautiful addition to fruit salad (and they're a heck of a lot easier to cut than mango!); they're also terrific in smoothies or in sweet-tart salsa, served over salmon or Mahi-Mahi. But my favorite use is probably papaya sorbet. This Martha Stewart recipe, with lime juice and honey, is healthy enough to eat for breakfast. I bet it would be absolutely amazing in a parfait with granola and creamy, tart yogurt gelato.
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6-10-2008 @12:44PM KF said... Papaya is also a wonderful digestive. You'll find papaya enzymes in tablet form, for those seeking extra digestive aid. Papaya soaked in lime juice is a treat, and makes a wonderful protein smoothie, easy on the stomach. Thanks for the sorbet idea, which didn't occur to me. I'm thinking Lime Papaya Sorbet -- tart and delicious!
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