Cutting up a papaya can be a rather messy affair, with the dark, slippery seeds spilling all over the place. I always eat a few of them, which I call the caviar of the fruit world. Try a few; you’ll find they’re quite spicy and peppery. If possible, choose a brilliant orange variety of papaya. I find Latin American markets usually have the widest selection, with the best coming from Central America or Hawaii. Sometimes you’ll find giant papayas cut into small pieces, which gives you a good chance to check out the color of the flesh beforehand.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
Cut the papayas in half and remove the seeds with a spoon. Peel the papayas and cut them into chunks. Put the papaya pieces in a blender along with the sugar, water, lime juice, and salt, and purée the mixture until completely smooth.
Step 2
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing
Step 3
Add lots of shavings of Lime Granita (page 153) to a dish of Papaya-Lime Sorbet, drizzle with a bit of dark rum, and top with shaved Pineapple Granita (page 153).
