I’m really not a picky eater.
I grew up eating whatever my parents made me, so could say my palate was more experienced than most children.
I have memories of eating king crab legs for breakfast when in Kindergarten and my Dad saying to me, “Well, I bet you’re the only five year old having crab for breakfast!”
I loved when my parents had guests over as my Dad would cook up a variety of different dishes from oysters Rockefeller to towers upon towers of sushi.
Another favourite memory of mine is when my Dad and I grilled frogs legs for the first time. I described them to my Mom, who couldn’t believe I was enjoying them so much, as “chicken wings.”
You can say I was an odd child, but I just like to say I wasn’t picky
However, there was the odd food I didn’t like… mashed potatoes was definitely on top of that list, but I wasn’t too fond of papaya either.
I can’t remember my family, or myself for that matter, ever going out of our way to actually buy papaya, but I knew it wasn’t a favourite fruit of mine. I always liked the little papaya pieces the least when eating my fruit cups.
So I’d either eat them first when eating my fruit cup (because I always save the best for last) or I’d pick them out all together.
It’s true, I thought I didn’t like papaya, but then last weekend I came across Sophie Dahl’s cookbook.
I’ve tried only a few of her recipes so far, but had a great idea once the new season of Spring came upon us…
Since her cookbook is divided into seasons and then further divided into courses (breakfast, lunch, and dinner), I decided that it would be fun to test all of her recipes for Spring!
Starting with the very first recipe, which just so happened to be papaya!
The picture of her papaya looked amazing, so I was willing to give papaya another try. Her recipe is for grilled papaya; however, as always, I put my own little spin on the recipe…
Coconut Lime Panseared Papaya
1 tsp coconut oil
1 cup papaya, cubed
juice of 1/2 lime
Over medium heat, heat coconut oil in a pan until melted. When oil is hot, add papaya to pan. Pan sear papaya until one side becomes crisp and then flip. Continue to pan sear until both sides are crisp.
Remove from pan.
Squeeze lime juice over hot papaya pieces and serve.
I served my papaya with Greek yogurt, but it is also delicious with cottage cheese…
Papaya, Avocado, and Cottage Cheese Bowl
1 cup cottage cheese
1 cup papaya, cubed
1/4 avocado, cubed
Place cottage cheese in a bowl and top with papaya and avocado.
So there you have it friends, two simple recipes that are absolutely refreshing and delicious!
Expect more recipes in the future as Meatless Monday is approaching and I will be trying out more recipes from Sophie’s cookbook!
Were you a picky eater as a child or were you willing to try everything and anything like me?
What’s your favourite way to eat papaya?
Have you tried any new recipes lately? If so, which ones?
p.s. today is your last day to enter the Raw Organic Whey giveaway (the winner will be announced tomorrow!)
p.p.s. today is also your last day to submit high fives for tomorrow’s HFF!