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Fresh Papaya with Coconut-Lime Yogurt


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

  • Prep:
  • Total Time:
  • Servings: 4


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 Notes

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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