Author: Cyndie Story
Last saved by: michelle.armstrong
Company: Culinary Solution Centers, LLC

Fresh Fruit and Vegetable Program
Fruit Preparation Methods and Tips

Segment 16: Papaya
Chef Cyndie: Papayas have long been admired by Latin American cultures, but today are available in most Florida supermarkets.  They are usually pear-shaped, and can be up to 20 inches long and over 20 pounds.  Try fitting that on your cutting board.
Hawaiian papayas are much smaller, but all varieties are a great source of Vitamins A and C.  Ripe papayas have a rich green color with some yellow streaks and will give slightly to palm pressure.  Parts of the fruit may look bruised, but this is normal. 

To prepare the fruit, rinse it, then cut it in half and using a large spoon, remove the seeds.  Use a melon baller or small disher to scoop out the flesh.  Another option is to create slices or dices.  Remove the ends of the papaya and stand on one end.  Using a chef’s knife , remove the skin making 20 degree turns after each cut.  Cut in half and remove the seeds with a large spoon.  Place the papaya half flat side down and cut into slices.  
Wow, this looks delicious. A papaya slice is a real slice of life.  Chef Cyndie says to eat a variety of fresh fruits and vegetables every day.