Papaya. It’s so good! Easy to prepare too. There’s no peeling around pineapple eyes or carving around a thin sturdy mango seed. You just peel the papaya, cut it in half, scoop out the seeds, and slice. Papaya is especially helpful when you travel to a tropical climate as it is filled with enzymes that help with digestion, a bonus for those of us with adventurous appetites. My favorite way to eat papaya is simply drizzled with a fresh squeezed lime. But if you want to make a light meal of it, like melon, papaya loves being paired with prosciutto. It’s the meaty and salty saying hello to the sweet and juicy, all topped off with a splash of tart lime. Slice the the papaya halves into wedges lengthwise. Squeeze fresh lime juice over the papaya and prosciutto. If you would like to serve the papaya as an appetizer, cut the papaya into 1-inch pieces, sprinkle on some lime juice, wrap each piece with some prosciutto, and secure with a toothpick.
