The idea of ‘papaya’ has always had two connotations for me:
- Singapore – super sweet and super cheap
- Sydney – not fantastic and super expensive
Upon my return from Singapore the tables were turned….
Showered with an abundance of rock fruit upon my return from Singapore, such as my favourite Queen Peach I almost strolled past the papaya stand without a second glimpse. Luckily for me I was shopping with Mumma who spied some ripe looking slices of papaya, so we took some home for a test run. One word – heaven. Ok, maybe a few more – “let’s go buy some more”.
I returned home with 2 of the juiciest, sweetest papayas that just tasted like summer! With Mumma’s busy work schedule and the fruit aversion of Lil’ Bro and Pappa, I was ‘forced’ to tackle most of these babies by myself – such a hard task!
Part of my aim to establish a more healthy routine was breakfast. During semester there is hardly enough time to really sit down and enjoy this meal, so I made a pact to cook up some delicious breakfasts in the time that I have now. Papaya incorporated breakfasts?! I was one happy, healthy girl!
Rolled oats with banana, sliced papaya topped with a dollop of Chobani Greek Yoghurt, a sprinkle of cinnamon and a drizzle of honey.
Papaya and cream cheese on toast – inspired by the Asian Papaya Milk smoothies!
(Complimented by Peanut Butter and Banana with Honey + Nutella :P)
Letting the papaya shine one its own, topped with Chobani Greek Yoghurt, Honey and a sprinkle of cinnamon. This combination really brought out the best in the flavours of the papaya, especially with a drizzle of lemon juice. The acidity really kicked the sweet and sour to a fresh, vibrant taste!
A return trip to the shops the next week was a sad one – the papaya season was short lived! Until next year!!