Friday, October 5, 2012

A wonderful way to enjoy papayas either raw in salads or to add a touch of crunchy sweetness to a stir fry is to harvest them when they are "green" but JUST starting to show color in the skin. The color of the flesh is a delightful orange-salmon blush, the texture crisp, and the flavor halfway between the usual green unripe and fully ripe.

These went into a Thai stir fry.

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