Well, I owe you all a huge thanks for this one. I seriously couldn’t have done it without you.
I have minimal experience with papaya. Since I love mango and pineapple, I just assumed papaya would be like that. One day back in my Newark life, my roommate and I bought a tub of pre-cut papaya. We were so stoked to bring it home and try it.
Ugh, what a disappointment. Maybe it was because it was pre-cut (and thus not “fresh”). Maybe it was because I expected it to taste like mango. Maybe it wasn’t totally ripe when it was cut. Or perhaps I just had really picky tastebuds at the time. (The last option is a definite possibility.)
But now, back to 2015, I made this:
And it was spectacular.
Here’s how it went down. First, I bought a papaya. For no valid reason. No valid reason at all. And I called out for your help!
And thankfully, you all were there to inform me that this was, in fact, an unripe papaya (otherwise I definitely would have cut into it!).
And then a few people mentioned great flavor combinations that went with papaya. These in particular stuck out to me:
Boom. That was my answer. Papaya + lime. And coconut, because that’s how I roll. I desperately wanted to include fresh mint, but *ahem* I was in no place financially (nor did I have the ambition to go to the store) to buy some. So papaya + lime + coconut it is.
Feel free to add mint if you insist on showing off. 😉
- [eats] Are you a kale salad fan? Do you shop at TJs? If you’re making salad, I recommend buying the bag of baby kale instead of the chopped up kale (which is better suited for sauteeing).
- [tunes] “Awkward” by San Cisco – my boyfriend showed me this one!
What you'll need:
- 1/2 cup diced ripe papaya, plus extra for mixing in and topping
- 1/4 cup coconut milk
- 2 tbsp lime juice
- 2 tsp chia seeds
- pinch of salt
- 1/4 cup quick cook steel cut oats (I use Country Choice Organic)
- unsweetened coconut for topping
How to make it:
- In a mason jar or container with a lid, mash 1/2 cup diced papaya (if it's ripe enough, it should mash easily with a fork).
- Mix with coconut milk, lime juice, chia seeds, and salt until combined.
- Mix in oats. Stir in another handful of bite-sized papaya pieces if desired.
- Cover and store in fridge overnight or for several hours.
- In the morning, top with more diced papaya, coconut (I toasted mine), and a splash of coconut milk. This can be heated up but is probably best eaten cold. Top with fresh mint if ~you fancy~. Enjoy!
Just an FYI:
This recipe inspired by my Facebook fans. Make sure you [like my Facebook page|https://www.facebook.com/TheOatmealArtist} so you can inspire future recipes!