My family and I went to check on my sisters papaya tree and were rewarded in more ways than one.
A spinyback orbweaver spider built it’s web from the mango tree to the papaya tree, a true opportunist.
I would have named you Pawpaw.
Our tentative friendship is pending but I love you lizard.
Now for us humans. We decided to cut the “turn” papaya,meaning they are in between unripened and ripe, to avoid insects from burrowing into the fruit before we could eat them. “Turn” papaya is green on the outside with yellow streaks. The inside is orange/yellow and firm, slightly sweet.
And 2 yummy salads were born. Version 1 is papaya, spring mix, almonds,tomatoes and grated ginger.
Version 2. I seasoned the papaya with cayenne pepper, allspice, and sauteed in olive oil. Then I added the seasoned papaya to spring mix, tomatoes, almonds, and drizzled with agave nectar. Heaven in our mouths.
Thank you God for our papaya trees, the source of life for many.