On May 2, 10:37*am, 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

Papaya is a powerhouse of nutrition - right up there with kiwi and
guava. Good source of vitamin C and I put it in a smoothie, along
with strawberries, banana etc. You'll hardly detect it.

Never eaten dirty socks, so I can't comment on that.