When you think of a papaya, do you think of an exotic faraway island like Tahiti? Well, in truth, papaya is a native of Hawaii where rich volcanic soil, sun-kissed days, and cool nights provide the perfect growing conditions for this beautifully colorful fruit.
Papayas aren’t just pretty, they’re pretty good for you, too. Papayas deliver six key nutrients: vitamin C, folate, potassium, iron, calcium, and fiber, plus carotenoids. And you can use Hawaiian papayas to make a distinctively all-American breakfast pudding that is fat-free, yet creamy and nutritionally satisfying.
The first step is to select a ripe piece of fruit. Look for papayas with smooth unblemished skin that are partly or completely yellow in color (depending on the variety). A few black or green spots on the surface will not affect the papaya’s taste.
Papayas should give slightly when you squeeze them gently, but they should not be soft at the stem-end, as that is a sign of over-ripeness. Avoid papayas that are bruised, shriveled, or have soft areas as they can spoil the flavor of the fruit. Uncut papayas have no smell. Papayas that are cut should have a sweet-musky smell, not bad or fermented.
That was the hard part! Now all you need to do is cut the fruit in half lengthwise, scoop the seeds out with a spoon, and discard them. Then scoop the remaining flesh out of each half and put it in a small bowl.
No blender is required for this pudding. Just mash the sweet, soft fruit with a fork or potato masher and your pudding is ready. It's delicious for breakfast, snack, or even dessert.
Click here for the recipe for this delicious Papaya-Banana Breakfast Pudding!
See you next month!
Related Recipes: Papaya-Banana Breakfast Pudding