1 Large Red Papaya (Not the little ones--they aren't as sweet and succulently juicy!)--it will sort of look like a canoe and be a sunny-burst of colour and flavour inside.
Tools:
Food Processor
Method:
1. Cut/slit the papaya in half (i.e. 2 canoes or alligator mouths). Scoop out the seeds. Save the seeds for a spicy dressing if you feel like it.
2. Peel the papaya--i.e. remove the skin. I usually chop of both ends to make it easier and sometimes quarter it, too.
3. Stick papaya cubes and any juice that drips off in the food processor and puree. You might want to stir it one or twice in between, to assist in the pulp/fibers turning into something just a tad thicker than applesauce.
4. Put in the fridge. This stuff is like a custard. It's so sweet. If you like cold/frozen treats, put some in the freezer for a couple hours. It'll turn to a sort of slush.
5. I love this stuff on cereal, instead of the traditional "wet" approach, i.e. a "notmilk."
6. If you like berries, another neat trick is to swirl in a separate red berry purree, i.e. raspberry or strawberry.
7. Try the same with a mango; it's got more of a "gelato" texture.
8. Papaya is also good in homemade salsas, incidentally...less acidy than tomatoes.
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