I donâ€™t know about you guys, but in our household, when I was growing up, papaya was a very big thing for breakfastâ€¦ I hated it. But the ancestors were big fans, constantly mentioning its lovely â€œroto-rooterâ€ qualities that were better than any drugstore-purchased laxative. The way they were touting this fruit, you would think they were constantly plugged upâ€¦who knows, maybe they wereâ€¦heeheehee, gosh thatâ€™s irreverent! At any rate, they didnâ€™t have many of these cute, almost identically sized and highly standardized mini-papayas that Dole now sells in the groceries; they had those humongous whopper of a papaya versions that you had to slice lengthwise, resulting in many sections per fruitâ€¦ My parents were big on the red ones, claiming they were more tasty, sweeter, etc. Yet oddly, my parents always added a squeeze of calamansi AND a sprinkling of sugar to their slices of papayaâ€¦
But now that I am older, I have taken a liking to a good papaya, mostly because Mrs. MM seems to love them, and neither of us are plugged up, I promise. But I have to have my papaya JUST right, meaning not under ripe and not overripe, and that isnâ€™t easy to determineâ€¦ These single serving size papayas of Dole are really pretty consistent and while I think they were developed primarily for the export market, I am glad they are also selling them locally, at most major groceries. They are reasonably priced, reliable and good eating. We still sometimes occasionally buy the bigger papayas but that seems to be more of a hit or miss proposition these days. I donâ€™t take my papaya with kalamansi or sugar, I just added the kalamansi in this photo as a tribute to the ancestorsâ€¦ :) Oh, and I almost forgot, as a kid, I liked to eat semi-ripe FIRM or almost hard papaya slices with vinegar, is that weird or what???