Cutting up a papaya can be a rather messy affair, with the dark, slippery seeds spilling all over the place. I always eat a few of them, which I call the caviar of the fruit world. Try a few; you’ll find they’re quite spicy and peppery. If possible, choose a brilliant orange variety of papaya. I find Latin American markets usually have the widest selection, with the best coming from Central America or Hawaii. Sometimes you’ll find giant papayas cut into small pieces, which gives you a good chance to check out the color of the flesh beforehand.

　　

Ingredients

makes about 1 quart (1 liter)

　　2 pounds (1 kg) papayas (about 2 small papayas)

　　2/3 cup (130 g) sugar

　　1/4 cup (60 ml) water

　　1/4 cup (60 ml) freshly squeezed lime juice (from about 3 limes)

　　Pinch of salt

　　

Step 1

Cut the papayas in half and remove the seeds with a spoon. Peel the papayas and cut them into chunks. Put the papaya pieces in a blender along with the sugar, water, lime juice, and salt, and purée the mixture until completely smooth.

　　

Step 2

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

　　

Perfect Pairing

Step 3

Add lots of shavings of Lime Granita (page 153) to a dish of Papaya-Lime Sorbet, drizzle with a bit of dark rum, and top with shaved Pineapple Granita (page 153).

　　The Perfect Scoop