Mexican papaya available year-round

Think of it as a papaya on steroids.

The Mexican papaya tastes much like its more-common Hawaiian relative, only it’s much, much bigger.

Mexican papayas can weigh up to 20 pounds and be more than 15 inches long. They’re common in Latino markets but we recently found them cut and wrapped at a Yoke’s supermarket in the Spokane Valley.

How to choose them: Look for greenish-yellow skin. Mexican papayas typically have pink flesh. A ripe papaya will be soft to the touch.

When to find them: Papayas are available year-round.

Where to put them: Quickly ripen papayas by placing them in a paper bag at room temperature for a day or two. Store ripe papayas in a plastic bag in the refrigerator for up to a week.

Why eat them: Papayas, both Mexican and Hawaiian, are low-calorie and are super-rich in vitamin C.

What to do with them: Use Mexican papayas just as you would the Hawaiian variety. They can be chopped for fruit salad, diced for salsa, blended into smoothies or made into sauces for grilled meat or fish.

This salsa from Gourmet magazine pairs well with grilled pork chops.

Pineapple Papaya Relish

Gourmet magazine, May 1994

2 cups finely diced fresh pineapple

1 cup finely diced fresh papaya

1/2 cup finely diced red bell pepper

1/2 cup finely diced Maui, Vidalia, or Walla Walla sweet onion

1 garlic clove, minced

1 small fresh hot green chili such as a serrano or Thai chili, seeded and minced (wear rubber gloves)

2 tablespoons shredded mint leaves

In a bowl combine all ingredients with salt to taste and let stand at room temperature 1 hour. Relish may be made 1 day ahead and chilled, covered.

Serve relish at room temperature.

Yield: About 3 cups

Approximate nutrition per 1/2 -cup serving: 65 calories, .5 grams fat (no saturated fat, 6 percent fat calories), 1 gram protein, 16 grams carbohydrate, no cholesterol, 2 grams dietary fiber, 3 milligrams sodium.

Mexican-Style Mango Papaya Smoothie

Freeze the fruit first for a thicker drink. The recipe is from www.fabulousfoods.com.

1 banana

1 cup mango, chopped

1/2 cup papaya

1 cup milk

2 tablespoons honey

Place all ingredients in a blender. Blend until smooth.

Yield: 2 servings

Approximate nutrition per serving: 229 calories, 1.8 grams fat (less than 1 gram saturated, 6 percent fat calories), 5 grams protein, 52 grams carbohydrate, 4 milligrams cholesterol, 3 grams dietary fiber, 66 milligrams sodium.

Tropical Kiwifruit Salad

Adapted from the New Zealand Kiwifruit Marketing Board

6 kiwi

2 cups sliced papaya

12 watermelon triangles, in 1/4 -inch slices

1/4 cup lime juice

3 tablespoons honey

1 tablespoon fresh mint, chopped

4 mint sprigs

Peel kiwi and slice 1/4 -inch thick rounds. Slice papaya lengthwise and into 1/4 -inch slices. Arrange kiwi, papaya and watermelon on four salad plates. Whisk lime juice, honey and chopped mint until well-combined. Garnish with mint sprigs.

Yield: 4 servings

Approximate nutrition per serving: 220 calories, 1.7 grams fat (no saturated fat, 6 percent fat calories) 3 grams protein, 53 grams carbohydrate, no cholesterol, 5.6 grams dietary fiber, 13 milligrams sodium.