Jim Elbrecht wrote:
> I don't think I've ever eaten papaya before. But the market had a
> sale & there was an nice looking ethnic lady looking them all over, so
> I asked her if she could give me some pointers on picking a good one.
>
> Followed the rules of most melons with soft/color, sniff test, no
> blemishes. . .
>
> And it was easy to find a 'perfect one'. So with high hopes, as soon
> as I got home I sliced off a bit. The color and texture had me
> even more convinced that *this* was the perfect papaya.
>
> Then I ate a piece. Mmmmm. . . smooth, sweet. . . . dirty socks.
>
> Daughter says it tastes good. I can't get the 'dirty sock' taste
> out of my mouth.
>
> Papaya joins scotch, cilantro, avocado and EVOO in the
> tastes-good-to-others-but-not-to-me category. Bummer. If I could
> get past the dirty socks taste there seems to be a good flavor back
> there someplace.
>
> Any thoughts on how to cover it? Salt? strawberries? vinegar?
>
> I've got a nice big ripe papaya that it would be a shame to waste.
>
> Thanks,
> Jim
>



You can cut it up and freeze it; they make a pretty good filler in
smoothies when you want something other than banana. You'll need to add
some other fruit that has actual taste (berries, etc)

They also might make a good chutney.

If it's underripe, shred it and use for a S.E. Asian salad. The fish
sauce and sugar should cover the dirty socks.

Bob