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Tropical Fruit: PapayaPosted Apr 13th 2006 8:12AM by Nick VagnoniFiled under: Breakfast, Fruit, How To, Garden PartyThe 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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