For most people, eating fresh papayas in the morning is a ritual. That’s why so many local folks know the delivery schedule to many of my dad’s long time stores like Times Supermarkets, Tamashiro Fish Market, and Farm Fresh.

Many folks don’t realize that papayas are also great for baking when really ripe. It adds a lot of moistness and sweetness to baked goods.

I took this recipe for pineapple macadamia nut pound cake and jazzed it up a bit. I added 1/2 a ripe papaya pulp into the butter mixture and topped it with toasted coconut before baking. The results were scrumptious!

Lucky thing that biotech helped to keep farmers growing those fresh papayas week after week and year after year. There is no fruit like it!

Later on, I’ll whip up some coconut sorbet and see how this combination turns out for a dessert. Ono!!!