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.