This salad showcases Mexican papaya. Its yellow- to red-colored flesh adds a subtle sweetness.
Whisk together papaya seeds, ginger, lime juice, grapeseed oil, and salt in a medium bowl. Add endive, cucumber, papaya cubes, and crabmeat; gently toss.
Papayas are ripe when they are slightly soft to the touch, with mostly yellow skin. They can be stored in the refrigerator for a day or two.