I thought I hated papayas. They could be made tolerable if generously squirted with lime juice, as I learned in Pondicherry, but in general I never sought them out. My co-workers in Mae Hong Son would occasionally bring me a plate of chilled papaya on hot days in the office, and I enjoyed the Thai variety more than I did the Indian, but it was still not one of my favorites (green papayas were, of course, another story).
Kenny generally shared the same opinion of the fruit during our travels in Asia, so I was surprised on our first day here when he suggested that we try a Hawaiian papaya while we browsed the offerings at Moloa’a Sunrise Fruit Stand.
We were both pleasantly surprised the next morning, when we carved up the papaya for our oatmeal. It was sweeter and richer than the ones we had tried in Asia, and we were instantly hooked. Since then, we’ve had papaya on fruit plates, in smoothies, mixed into our yogurt or cereal in the mornings, and in a cucumber-papaya-lime-spring greens salad that we invented and enjoyed so much that we prepared it twice in one day.
The storekeeper at Banana Joe’s taught us how to choose a ripe papaya: just look for the ones that are mostly orange on the outside. When choosing, they prefer that you judge by color and refrain from squeezing to avoid bruising the goods.