Papaya, with its green-yellow skin and luscious, custardy flesh ranging from golden to reddish-pink, is a sweet treasure native to South America and Mexico. It boasts edible black seeds with a peppery crunch, perfect for enhancing salads and salsas.
Ripe papaya shines in raw form or blended into smoothies, salads, sorbets, and chilled soups. Green, unripe papayas lend themselves beautifully to salads, pickles, and chutneys. Plus, papaya contains papain, an enzyme ideal for tenderising meats in marinades.
How to spot a ripe papaya
Identifying a ripe papaya is simple: look for a golden-yellow skin with a mottled appearance. The more yellow the skin, the riper the fruit. A gentle touch should reveal slight softness, but avoid squeezing too firmly. Store unripe papayas at room temperature until they ripen fully, then refrigerate for up to a week.
How to cut a papaya
Here’s a step-by-step guide on how to easily cut a papaya:
Step 1: Secure the papaya on a stable cutting board and use a sharp knife to trim both ends, creating flat surfaces for stability.
Step 2: Slice the papaya lengthwise into two halves.
Step 3: Using a spoon, scoop out the seeds and pulp from each half. Save the seeds for garnishes or smoothies, if desired.
Step 4: Place one papaya half cut-side down and use a vegetable peeler or knife to remove the skin. Repeat with the second half.
Step 5: Now, the papaya is ready to be shaped according to your preference. Slice into elegant half-moons or longer strips for further dicing into cubes or chunks.
Explore the diverse uses of freshly cut papaya:
- Half-Moons: Perfect for tropical fruit salads with a squeeze of citrus.
- Cubes: Ideal for adding to yoghurt parfaits or blending into vibrant smoothies.
- Strips: Use in salsas or as a standalone snack.
ALSO SEE: How to cut a pineapple
Feature image: Unsplash
