Papaya, Prosciutto, and Lime

When it comes to tropical fruit, mangos and pineapple may get all the attention, but my favorite? Papaya. It’s so good! Easy to prepare too. There’s no peeling around pineapple eyes or carving around a thin sturdy mango seed. You just peel the papaya, cut it in half, scoop out the seeds, and slice.

Papaya is especially helpful when you travel to a tropical climate as it is filled with enzymes that help with digestion, a bonus for those of us with adventurous appetites.

My favorite way to eat papaya is simply drizzled with a fresh squeezed lime. But if you want to make a light meal of it, like melon, papaya loves being paired with prosciutto. It’s the meaty and salty saying hello to the sweet and juicy, all topped off with a splash of tart lime.

Papaya, Prosciutto, and Lime Recipe

  • Prep time: 5 minutes
  • Yield: Serves 2-4


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


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.

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  1. Maite

    In Spain we use melon and jamón serrano (which is similar to Italian prosciutto but a little drier). It’s a summer favorite all through the country…

  2. Maite

    By the way, we use a melon called Piel de sapo (toad skin). It’s shape is like a football ball and it is green on the outside. I found out that in the US you can find it mostly in Colorado.

  3. Anne

    What a great breakfast. Poached egg on toast is one of my faves as well.

    I discovered papaya on my honeymoon in Hawaii. What a treat. We ate it every morning with yogurt.

    I love the idea of eating it with a squeeze of lime, and the prosciutto is not only yummy, but adds beautiful color to the dish.

    Love your blog!

  4. Jennifer

    Yummy…prosciutto and fruit reminded me of a seasonal favorite prosciutto wrapped figs! Elise, do you have any recipes using figs?

  5. Emma

    I usually eat melon and prosciutto di Parma but this alternative seems to be pretty fresh (like summer)and tasty.
    Thanks for the idea

  6. Rachel

    Papaya is my favorite fruit. I spent my childhood in South America and papaya was a staple in our diet.
    We always mixed it with fresh orange juice and red rasberries.

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