Papaya Chaat
Photo: Carolina Ayala / Contributor
There are many reasons to keep a papaya or two, at different stages of ripeness, in your kitchen. Knowing how to tell a perfectly ripe papaya is to get familiar with its sweet aroma and being okay with the skin getting small splotches of mold. Those are usually the best. A tropical fruit that is native to Central and South America, papaya can be eaten as it or with a sprinkle of chile and salt. A green papaya can be grated to make a Thai-inspired salad and can also be used as a tenderizer for marinating meat. Papaya is unique in containing an enzyme called papain which breaks down tough protein fibers found in meat, which is why it has been used as a meat tenderizer for thousands of years.
Another reason to eat papaya is its high quantity of vitamin C and a carotenoid called lycopene, which contributes to its bright orange color. I love the flavor of papaya and often add it to chopped salads or Indian street snacks, called chaats. Make the amchur (green mango powder) coated garbanzo beans the day before and you can enjoy them with the papaya and just on their own. Cilantro yogurt can also be used as a dipping sauce for fish, vegetables or potatoes.