sf wrote:

> Phred... I've eaten papaya in many places. I live in San
> Francisco, which has a healthy hispanic population and lots
> of green markets that cater to them - plus I can tell a
> green papaya from a ripe one. I've bought papyas from local
> "green" markets, I've also eaten it in Mexico, the Carribean
> and on cruise ships. Yes, I've tried it more than once in
> geographically different places and and I still DON'T LIKE
> IT. Do I have to scream YUCK? For some people, it's
> beets... for me, it's papaya.
>
> BLECH.
> GAG.
> :|

One of the most intriguing uses I've seen for papaya was adding underripe
papaya chunks to (Philippine) adobo and cooking it like a stew vegetable.
I'm not really trying to persuade anybody to try something which I know
won't be liked, but if you're somehow STUCK with a papaya which you know you
don't like, you might try it that way.

(I often buy stuff because I'm curious about it, then discover I don't like
it, at least not in its "pure" form. That's why I got a kick out of Bob
Myers coming up with the phrase, "Iron Chef -- Home Edition" not too long
ago.)

Bob