Papaya, Prosciutto, and Lime

One of my most favorite breakfasts is a poached egg on toast, with a side of papaya and lime. Including some prosciutto with the papaya just takes it up a notch further. Papaya is filled with enzymes that help digestion, and is even used to tenderize meat.

Ingredients

  • 1 firm but ripe papaya
  • 2 ounces thinly sliced prosciutto
  • 1/2 lime, cut and sliced into a few wedges

Method

papaya-prosciutto-2.jpg papaya-prosciutto-1.jpg

Using a vegetable peeler, peel away the outer skin of the papaya. Cut the papaya in half. Using a metal spoon, scoop out and discard the seeds. (The seeds are edible, by the way. They taste peppery, like nasturtium flowers, and can be used in salads.) Slice the the papaya halves into wedges lengthwise. Arrange on a plate. Roll up thin sheets of prosciutto and place between the papaya wedges. Squeeze fresh lime juice over the papaya and prosciutto.

If you would like to serve the papaya as an appetizer, cut the papaya into 1-inch pieces, sprinkle on some lime juice, wrap each piece with some prosciutto, and secure with a toothpick.

Main Ingredients

Course

Type

Cuisine