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Article: Use papaya whenever you might use cantaloupe.(TASTE)
- Article from:
- Star Tribune (Minneapolis, MN)
- Article date:
- March 2, 1997
- Author:
CopyrightCOPYRIGHT 1997 Star Tribune Co. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Among the fruits of the tropics, papayas - which now are in season - probably are the easiest to add to a northern cook's repertoire. Think of them - and use them - as if they were cantaloupes with thin rinds and black seeds: Serve them plain - sliced or cubed (or with a sprinkle of lime juice or salt and pepper) - cubed in fruit salads with dressings, added to salsa or as ingredients in sweet-sour dishes. Or cut them into wide slices as boats for chicken salad.
In fact, they're not melons at all but are found clustered around the main stem of a very rapidly growing tropical evergreen.
The papaya is native to the New World tropics but was introduced to ...