Papaya

02019-10-21 | Uncategorized | 1 comment

In 1978, somewhere in India, I was introduced to the delightful combination of papaya and yoghurt. The papaya is sliced in half, the seeds are removed, and then the fruit is filled with yoghurt. A slightly sour yoghurt is best, because it creates a wonderful contrast to the sweet flesh of the papaya. I use a sheep’s yoghurt called Black Sheep. I eat this with a grapefruit spoon, but any spoon will do.

1 Comment

  1. janeparhamkatz

    Ottmar, you have given me so much to think about lately. If you are in Santa Fe right now you are seeing our magnificent snowy white-out! Suddenly, we are in the middle of winter with the loveliest, liveliest snow I have ever seen. And now, the sun shines brightly through it all!

    Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Archives

Images

Social

@Mastodon (the Un-Twitter)