Tuesday, May 16, 2017
New Ingredient of the Week: Papaya
While I've had papaya before, I've never bought it. There was a giant pile of them at Sprouts for only 88¢ a pound, so I bought the smallest, most ripe one I could find. At just over two pounds, it was a small investment to bring something new into the kitchen.
I ended up serving it based on an idea from the Bible to use lemon-infused whipped cream. Instead, I took some plain Greek yogurt I had on hand and stirred in lemon juice, honey, and a couple of drops of orange liqueur. Dolloped on wedges, it was a summery dessert.