outdoors

photo by Eric Jackson

In season

Papayas usually are in season. On this tree the larger fruits are just about ripe enough to pick and eat fresh like melons. You can also harvest the smaller, unripe ones, then peel, dice and steam the green flesh to get a similar taste and texture to chayote. Let your papaya ripen to the point of softness, toss the orange flesh in a blender and the resulting goo will be the marinade that will turn the toughest cut of beef tender. If you have a food dehydrator, dried papaya slices or chunks keep well and give you the taste of the ripe fruit without the odor that repels some people.