While slicing limes for margaritas with my pals in Palm Springs, we decided to break open a coconut someone had brought over. This brought me back to my girlhood days, remembering when my family and friends used visit a small fishing village in Mexico called San Blas. Our group would frequently boat over to a nearby island for the day, where there was usually someone harvesting coconuts.
With a few bold blows with a mighty machetes, they would trim off the thick green skins, then, they would whack off the top and drop a paper straw into the opened hole, so we could drink the coconut milk. After finishing the milk, we’d return with our empty coconuts and they would break the hard shell into pieces, revealing the crunchy, flavorful meat inside.
The easiest way to season the meat was splashing nearby…we would walk to the sea and dip the coconut into the salty water. But, to make it really splendid, we would squeeze lime juice on the coconut…what a treat. Fresh lime juice is a fabulous flavor enhancer for fruit {and many other things}.
Another luscious treat I cherish from my travels in Mexico can be found in the grocery stores right now.
These beastly looking emerald green, bulbous beauties are usually a little scarred and freckled when one sees them in the markets.
But, don’t let their outside appearance deter you, elegant slices of these papayas with a squeeze of lime will bring an ambrosial warmth and flavor to any meal or occasion.
If you bring one home and leave it on the kitchen counter for a few days, it will turn soft and golden colored. To test for ripeness, press your finger into the skin, when the fruit indents easily, it is ready to enjoy.
A slice down the center of the fruit will reveal the beautiful reddish-orange flesh and a reservoir of black pearly seeds. The seeds are actually quite yummy with the fruit ~ they are peppery tasting and are said to aid with digestion!
To serve the papaya, scoop out all {or most of the seeds, I like to leave a few attached}, then slice the half into strips lengthwise.
With the tip of the knife you should be able to quickly cut the slices into bite~sized portions.
Squeeze a little lime juice over the fruit and then add a few wedges to the platter for color and added zest.
The flesh is almost buttery in texture, the flavor is uniquely tropical…and those droplets of lime will really bring the papaya flavors alive and brighten even the grayest day.
What wonderful childhood memories!! I adore both fresh coconut and papaya. And yes, I have heard that papaya has a digestive enzyme as well – but I don't care – it's just so delicious – will have to try it with lime next time!!
These tropical treats look delicious! What a wonderful place to vacation. Sounds lovely. 🙂 I hope you are well. Sounds like you've been enjoying digging in the dirt as I have. Have a lovely rest of your week. 🙂