Papaya

Cooking with papaya can seem intimidating due to its unique texture and flavor. Common questions when cooking with papaya often revolve around how to cut it, which recipes it works well in, and how to handle its seeds. People frequently go wrong by using it unripe in recipes that necessitate ripe papaya, which results in an unpleasantly hard texture and lack of sweetness. To get the best out of papaya, choose one that has a yellow to orange peel and gives slightly when pressed - a sign of ripeness. Use a chef's knife to cut it in half lengthwise, and scoop out the seeds. It can either be peeled before or after cutting, depending on the dish being made. Note that the seeds can be saved for use as a bold, peppery addition to dishes. Additionally, the powerful enzyme papain found in papaya aids in digestion and can tenderize meat, making unripe papaya an excellent component in marinades and salads. When serving ripe papaya, a squeeze of lime intensifies its sweetness while adding balance. This can enhance the flavor of your dish. Remember that this tropical fruit doesn’t need to be cooked, and can lend a sweet, tropical freshness to salsa, salads, and desserts.