I would like to admit that I’ve been having fever dreams of tropical proportions!

So much has this beautiful papaya been occupying my mind – that when all is either sleeping or whispering I am wondering if any further justice can actually be done to such a fruit. While we aren’t cultivating papaya in our humble South Dakota garden, I still think it deserves all the wonder and intrigue I have to offer. This is why, in all of my excitement, I am sharing two papaya recipes this evening (the next recipe to follow). It is rather difficult for me to keep myself from eating and drinking and singing odes to this fruit eight days a week. Do you join me in this feeling?

What a beautiful sight to have in the kitchen! The sunny skin gives way to the most brilliant sunrise and sunset put into one fruit. Vitamin C and digestive aid are two supremely powerful properties of these wicked babes.

What I invite you to taste with me is a super simple concoction that I figure doesn’t overpower the papaya, but rather elevate the opportunity.

While my recipe requires you to extract the seeds from inside, they are indeed quite edible! They are a bit peppery in taste, perhaps not a flavor you’d immediately come running to, but still palatable. Some mix them with honey to create a sweetness. The seeds themselves will help you with digestion. Just do your research before you make them a lifestyle habit, as with most things.

Papaya

Thai Basil

Coconut Milk

 Simple and then we’ve got ourselves a delicious treat that will surely combat any summer temperatures that might be bearing down on you. If you query me I can’t think of a better flavor combination. Just combine them for your own personal papayan nirvana!