June is National Papaya Month. Break out the trumpets…no, really, break them out! Papayas deserve all of our love, because these babies are chock full of all the good stuff. Vitamins and antioxidants and fancy enzymes that help to break down protein and lower cholesterol. I mean, you name it, and the papaya can probably help you cure it. And besides all of the health benefits, its sweet flavor and velvety texture make for good eats!
So how come it’s not more common on our plates at mealtime? I think some of us just get a little intimidated when we’re faced with tropical fruits that seem “extra exotic.” Mangoes and kiwis have managed to cross over, but when is the last time you saw papaya being served in a school cafeteria? Today, I am sharing a few recipes to inspire you to pick up a papaya the next time you’re in the supermarket. Aren’t you sick of eating bananas every. single. day?
Mango Papaya Pasta Salad w/Creamy Lime Vinaigrette
(just use non-dairy sour cream like Tofutti Better Than Sour Cream!)
Tell us your favorite way to eat papaya! If you’re not a fan, what is your tropical fruit of choice?