No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Fresh Papaya with Coconut-Lime Yogurt

This recipe is from the new "Martha Stewart's Dinner at Home" cookbook.

  • Prep:
  • Total Time:
  • Servings: 4
Fresh Papaya with Coconut-Lime Yogurt


Source: Martha Stewart Living, September 2003


  • 1/4 cup shredded sweetened coconut
  • 1 container (7 ounces) Greek-style yogurt
  • 1 tablespoon honey
  • 1 tablespoon freshly squeezed lime juice
  • 1 large or 3 small ripe papayas, peeled, halved lengthwise, and seeded
  • Lime wedges, for serving


  1. Spread coconut evenly over bottom of a small skillet, and cook over medium heat, tossing occasionally, until just golden, about 2 minutes. Let cool completely.

  2. In a medium bowl, whisk together coconut, yogurt, honey, and lime juice. Slice papaya into 1-inch-thick wedges. Serve papaya with yogurt and lime wedges on the side.

Cook's Note

Papayas are native to Central America. Choose fruit with almost completely reddish-orange skin that yields slightly to the touch. Avoid green papayas because they have been picked too early and will not ripen.


Reviews (1)

  • Happy_Birthday_Dr_Seuss 25 Jan, 2013

    Fresh Papaya with Coconut-Lime Yogurt
    Russell's Friday Dinner
    Nutritious and Delicious!

Related Topics