Serves 2-4 people. Prep time: 10 minutes. Cook time: 0 mins
What you’ll need
- 1 papaya (around 630 g)
- 1 lime
- Wash fruits and wipe them with a clean cloth
- Grate the lime to remove the zest and keep it aside
- Cut the papaya in half lengthwise
- With a teaspoon, remove the seeds and sticky membrane lining the heart of the fruit
Peel the papaya (as you would an apple or a melon without cutting too much into the flesh)
- On a cutting board, slice both halves lengthwise (4 or 5 for each half with a total of 8 to 10 slices)
- Proceed to dicing these slices for more or less uniformed pieces
- Put into a serving dish, add lime juice and sprinkle on some lime zest (optional)
Best served chilled
Tips / advices / variations
- You can also serve the papaya in small individual ramekins.
- Be careful with the lime zest. It adds a slight bitterness to the recipe that may not tickle everyone’s taste buds.
- Don’t be heavy-handed like me though I do have an excuse: I love zest whether its from lime, lemons, tangerines or oranges !! Papaya is eaten as a starter or a dessert during any meal and at all times of the day.
I still tons of ideas bubbling in my cauldron for this fruit of many virtues. Papaya is a tropical fruit native to Central America, now cultivated in much of Asia and Africa.
Translation from french by Sally Vusi. HERE french version