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Fresh Papaya with Coconut-Lime Yogurt

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    This recipe is from the new "Martha Stewart's Dinner at Home" cookbook.
    Martha Stewart Living, September 2003
    • Prep Time 5 minutes
    • Total Time 15 minutes
    • Yield Serves 4
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    Ingredients

    • 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

    Directions

    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.

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