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.

Papaya, Prosciutto, and Lime Recipe

  • Yield: Serves 2-4.

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.

6 Comments

  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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