Papaya Recipe

Wash and halve

Rinse the papaya under cool running water and pat dry. Place on a cutting board. With a sharp knife, slice the papaya lengthwise into two halves.

Scoop seeds

Use a spoon to scoop out the black seeds and any stringy membrane from the cavity of each half. Discard the seeds or reserve them for another use (they're edible and peppery).

Peel (if desired) and slice

If serving chunks or a salad, either peel the skin off each half with a vegetable peeler or make slices and run the knife between the flesh and skin to separate. Cut the papaya flesh into 1-inch cubes or 1/4-inch slices, depending on presentation.

Dress with lime and honey

Place the papaya pieces in a bowl or serve them in the halved papaya skins. Zest a little lime over the fruit if you like, then squeeze the juice of the fresh lime evenly over the papaya. Drizzle the honey or agave over the pieces and toss gently to combine.

Add salt and herbs

Sprinkle a pinch of sea salt across the papaya to enhance sweetness. Tear the mint leaves and scatter them over the fruit, reserving a few whole leaves for garnish.

Optional spice or savory touch

If using, lightly dust with ground chili powder or Tajín for a bright, spicy contrast. For a savory-sweet variation, sprinkle crumbled feta or cotija over the top.

Papaya bowl with yogurt

For a breakfast or snack bowl, spoon the papaya pieces into a bowl, add 1/2 cup plain Greek yogurt, then top with toasted coconut and a drizzle of honey. Finish with mint and a squeeze of lime.

Serve chilled

Chill the prepared papaya in the refrigerator for 10–15 minutes before serving for a refreshing treat. Serve with lime wedges on the side.