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| 23 July 2010
I admit that my first bite of papaya was not at all what I was expecting. Peach-coloured, juicy, I imagined the taste would be sweet and cantaloupe-like. Anything but, actually. Floral, musky, the flavour can take some getting used to. Some people take to it immediately, others … not so much. If you fall into the latter group, try squeezing a drop or two of fresh lime juice over the papaya to bring out a bit more of its natural, subtle sweetness.
Papayas come in a number of sizes - from small to large, but most grocery stores carry the larger varieties. If you're not sure what a ripe papaya looks like, poke it. The flesh should give a little when it's ready to eat. Having said that, there are a lot of people who like to use green, unripe papayas either cooked or eaten raw. Enjoyed the latter way, it tasted a lot like a cucumber, crispy and refreshing. However, should you want a ripe one, then do this. Scan the grocery store displays for fruit that shows a little gold colour and smooth, unblemished skin. Like avocados and bananas, take it home and leave it at room temperature. In a few days, the skin will turn golden and the flesh should give a little when pressed. At that point, you'll have to either eat it or refrigerate it.Varieties
Solo papayas come from Hawaii, California, Florida, Mexico and all over Central and South America. They're small and pear-shaped, and are as popular as the Meridol which are considerably larger and shaped like a football. Imported from Costa Rica, Brazil and the Caribbean, you'll find that one way or another papayas are available in Canada year-round.
Papaya Gazpacho
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a fine read on papayas . kauai ( hawaii) used a FRESH SQUIRT OF Lemon Juice rather than ~lime .. it is amazing how much straight lemon j creates a tad sweeter result of the ripe fresh papaya , with no pucker problems, the lime note perks the intrest yet prefer the lemon to this golden honey yellow orange fruits flesh enhancing the base flavor .. thus i have learned not to get turned off by a slight negative new taste ,try what the local know + explore how to incorporate so many tropical fruits as papaya + mango / guava that never will grow in ~~ my climate ( heatwave or iceage.) possibly pending .. ~! go forth and lap up these awesome fruits ps have you ever taste that blossom fragrance of wine grape blooms in early summmer? best smell early am as a vineyard walkabout. these ealy opening blossom eager for fertization to make those greed baby grapes which eventually find human brain cells and make them dance, reflecing the human spirt can be a challenge. A red or white wine variety all go through close treatments /// mashing and yeasting and bottling ..( i could continue yet this is of the taste of papaya !. as for the grape only the best of the best = wine maker brings forth that basic first bloom essence ,sip it - now thats WOW too! lemon to papaya the same for me. kawai was the best + and take money . another time pehaps best to you and the tidings mag which migrated within our doc office in bc . tidings is a honest read, keep this approach and the kiss sweeties as here has never worked in anyones favor in the long run. summer heat is a fine time for coulis put through a blender and into a squirtable containor thus no jam making til winter and yet a fresh coulis fruit all dress above fruit icings whip creams zig zags of color of the most intense flavors eaven that non musty PAPAYA.
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July 30, 2010
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