Do you know what Christopher Columbus was referring to when he ate "fruit of the angels"?
To select the right papaya from the store, look for one that has patches of yellow. If the papaya is green it won't ripen properly. Leave the papaya at room temperature for a few days and when it turns to a reddish-orange color it's ready to eat.
When the fruit is ripe, cut is open lengthwise and scoop out the seeds. Though the seeds are edible, they are bitter. You can then either scoop out the flesh and eat it like a melon, or first peel the skin then cut it into cubes to use in a dish.
Combine chopped red onion, chopped red pepper, black beans, and chopped papaya. Zest half of a lime and squirt lime juice over the mixture and toss to coat. If you like some heat, you can add a diced jalapeno as well. This salsa goes great over a grilled white fish, and is perfect for summer.
I didn't use the entire papaya for the salsa, so I froze the rest in slices. The next morning I added a couple frozen slices to my smoothie for added sweetener - yum!
Combine half frozen banana, 2 slices frozen papaya, 2 frozen strawberries, 1 scoop vanilla soy protein powder, and almond milk in the blender. Blend until smooth and creamy. This would also make a wonderful, refreshing summer afternoon snack!
|Papaya smoothie for breakfast, with my "signature" English muffin topped with peanut butter, honey, and blueberries|