Sweet-and-Sour Papaya

Papayas are cultivated worldwide, but are native to North America. Look for pear-shaped Solo papayas that have a golden-yellow color. This has to be the best way to eat papaya. When you make this dish and leave it in the refrigerator overnight, a delicious exotic sweet-and-sour syrup develops and surrounds the smooth papaya slices. The seeds of papaya are edible and have a taste similar to pepper when dried and ground.


    1 ripe papaya
    2 tablespoon freshly squeezed lemon juice
    2 tablespoons dark brown sugar

1. To remove the seeds, cut the unpeeled papaya in half. Use a
    spoon to scoop out the seeds. Discard the seeds and
    then peel the papaya and cut into slivers or small cubes.

2. Place the papaya in a small serving dish and sprinkle with
    the lemon juice and brown sugar.