Want to make papaya interesting? Indian chefs share recipes for murabba, salads and Japanese food

How often do you look at papayas and think you want to make something out of it beyond eating it raw? Unless you have grown up eating different dishes, you are one among many. With winter here and the need for warmth, Indian chefs are here to convince you to think again and not only make a salad but also a murabba, smoothie, halwa and Japanese dish

Papayas are definitely one of the most underrated fruits on the fruit cart even though it enjoys quite a towering presence among other fruits available right now. It’s because the sweet, sour and citrus nature of fruits like apples, oranges, and grapes attracts most people during this time of the year over the less sweeter papaya, which is unusually mushy and not really a favourite. These qualities are also probably why most people do not give it a second look unless you have really grown up eating the greenish-yellow fruit. 

While the fruit is known to be popularly eaten during winter because of the heat it produces, it is available all year around, and can be used in a variety of dishes, say Indian chefs, and they promise to make you reconsider your opinion about papayas in more than one way. Every year, people enjoy a variety of fruits during winter that are often turned into a variety of fruit juices and milkshakes, but it is often hard to find one made out of papaya. While Asian cuisines like Thai boast of using papaya in their food, especially salads, which are absolutely delicious, Indians have their own preparations too but they may not be well-known. So, it is no surprise that Indian chefs want you to give papayas which are available in abundance a desi twist. 

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