Jenn , and all you other tropical treat lovin’ ladies (and gents), as I learned from consuming the entire giant papaya shown above, it has a number of other tasty applications. Topping a giant coc-oat-nut buckwheat pancake with it, and its color-wheel companion–the strawberry--made perfect sense. Vanilla-sweetened kefir made for delicious “frosting” and who doesn’t love cinnamon? [Or deliciously fluffy pancakes?] I wish I had been a wee bit more weirdly creative with it, actually, but then it just kept disappearing out of the fridge straight into my mouth. Or into after-midnight snacks of hemp protein mixed with applesauce, kefir, almond milk, and cereal. I did serve it on the side of my Brown Rice and Bulgur Breakfast Pudding one morning. Who knew warm papaya could be so good? Or that it would pair well with savory seasoned kabocha?Aside from that brief flirtation with my freaky foodie nature, though, I put papaya where you’d think papaya should be put. Creamy, rich, and just a-little-more-than-slightly sweet, it is perfectly refreshing with a squeeze of lime juice and a dash of chili powder (as they commonly serve it in Central America). But, How good was it in a bedtime bowl of Greek yogurt glory? And, um, how delicious is the flavor of this Dannon Oikos yogurt?* *Forgive me, Chobani , for I have sinned.
OK. i guess that's a LITTLE weird.
must...recreate...somehow....Peter Piper may have picked a peck of pickled peppers.
lemon bar microwave muffin, yogurt 'frosting,' papaya, thawed raspberries, slivered almondsBut Miss Pember will proudly pick a pound (or three) of papaya.* *Although y’all know I wouldn’t say no to anything pickled.