Papaya

The other day when I was in the grocery store, I decided to buy a papaya.  The cashier said that it looked very nice and should be just ripe for eating.  The papaya was more yellow than green but still firm to the touch.

When I got home I took out my sharp kitchen knife and while holding the papaya in the other hand, I wondered what to do with it.  

I began cutting it in half, lengthwise, and removing the small black seeds--a surprising lot of them.  

I continued to cut wedges lengthwise and then slicing them up into bite size pieces without cutting all the way through the green papaya shell.  

I finally ran the knife from one end to the other of the wedge and ended up with some nice pieces of sweet papaya. 

The only drawback about the papaya is that it mostly comes from Hawaii and that is a long way to travel to reach the east coast of Florida.

Don't even think about planting the seeds unless you live in an area where the soil temperature is 80 degrees F year round.

The reason I got the papaya was really to show that I am quite able to try new things once in a while.  Aside from that, I enjoyed the papaya immensely.  It does have a fresh and intense but pleasant flavor.

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