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 RecipePrint
- 1 firm but ripe papaya
- 2 ounces thinly sliced prosciutto
- 1/2 lime, cut and sliced into a few wedges
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. Sprinkle with a little salt.
Either wrap the wedges with prosciutto, or roll up thin sheets of prosciutto and place them 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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