📝 About This Recipe
Inspired by the vibrant breakfast stalls of coastal Mexico and Southeast Asia, this dish celebrates the buttery sweetness of perfectly ripe papaya brightened by a sharp citrus zing. The addition of creamy Greek yogurt, toasted coconut, and a hint of tajín transforms a simple fruit plate into a sophisticated, multi-textured brunch centerpiece. It is a refreshing, nutrient-dense way to start your morning with a burst of tropical sunshine.
🥗 Ingredients
The Fruit Base
- 1 piece Large Maradol Papaya (ripe, skin should be slightly soft to the touch)
- 2 tablespoons Fresh Lime Juice (from about 1-2 juicy limes)
- 1 teaspoon Lime Zest (finely grated)
Creamy & Sweet Elements
- 1 cup Greek Yogurt (plain or honey-flavored, chilled)
- 1 tablespoon Wildflower Honey (for drizzling)
- 1/4 teaspoon Pure Vanilla Extract (to mix into the yogurt)
Crunch & Texture
- 1/4 cup Unsweetened Coconut Flakes (large flakes preferred)
- 2 tablespoons Raw Pepitas (pumpkin seeds)
- 1 tablespoon Hemp Hearts (for a nutty nutritional boost)
The Finishing Touches
- 6-8 leaves Fresh Mint Leaves (torn or chiffonade)
- 1/2 teaspoon Tajín Clásico Seasoning (optional, for a salty-spicy kick)
- 1 pinch Flaky Sea Salt (to enhance sweetness)
👨🍳 Instructions
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1
Place a small dry skillet over medium-low heat. Add the coconut flakes and pepitas, tossing frequently for 3-5 minutes until the coconut is golden brown and fragrant. Remove immediately from the heat to prevent burning.
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2
In a small bowl, whisk together the Greek yogurt, vanilla extract, and half of the lime zest until smooth and aerated.
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3
Place the papaya on a stable cutting board. Using a sharp chef's knife, slice the papaya in half lengthwise from the stem to the base.
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4
Use a large metal spoon to gently scrape out the black seeds and the fibrous grey membrane from the center of each half. Discard the seeds or save them for a peppery salad dressing.
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5
Using a small paring knife, lightly score the flesh of the papaya in a diamond cross-hatch pattern, being careful not to pierce through the skin.
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6
Squeeze the fresh lime juice generously over the exposed flesh of both papaya halves, allowing the juice to seep into the scored cuts.
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7
Sprinkle a tiny pinch of flaky sea salt over the fruit; this acts as a flavor bridge between the sweet papaya and the acidic lime.
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8
Spoon the prepared yogurt mixture into the hollowed-out centers of the papaya halves, mounding it slightly.
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9
Drizzle the wildflower honey in a thin stream over the yogurt and the edges of the fruit.
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10
Scatter the toasted coconut flakes, pepitas, and hemp hearts over the top for a satisfying crunch.
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11
Dust the entire dish with the remaining lime zest and a light sprinkle of Tajín if you desire a traditional Mexican flavor profile.
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12
Garnish with fresh mint leaves and serve immediately with a long spoon to scoop the flesh and toppings together.
💡 Chef's Tips
Choose a papaya that is mostly yellow-orange with just a hint of green; it should give slightly when pressed like a ripe avocado. If you find the papaya flavor too musky, a heavier squeeze of lime juice will neutralize those enzymes and brighten the taste. For a dairy-free version, substitute the Greek yogurt with a thick coconut cream or almond-based yogurt. Toasting the coconut and seeds is a non-negotiable step—it adds a smoky depth that balances the cold, wet fruit. If your papaya is exceptionally large, you can slice it into wedges instead of serving as halves for easier portioning.
🍽️ Serving Suggestions
Pair with a hot cup of Hibiscus (Jamaica) tea to complement the floral notes of the fruit. Serve alongside a protein-rich side of soft-scrambled eggs with chives. A shot of chilled ginger juice on the side provides a spicy digestive boost. For a boozy brunch, this pairs beautifully with a crisp, dry Prosecco or a light Vinho Verde. Top with a few fresh raspberries or passion fruit pulp for extra acidity and color.