|Margarita's International Recipes|
I read about this appetizer in African Cooking. The author described that when he was in Luanda, the capital of Angola, he would being his dinners with large, deep-orange papayas. He would eat them with the juice of an Angolan lime, sweetened by a few drops of port. It sounded like a charming and potentially beautiful way of starting a meal. Fortunately both papayas and limes were in season. As I served this as a starter, and wasn't sure if everyone liked papayas, I only served a slice per person rather than a whole papaya. If I was to serve it again (and I probably will), I'd probably serve 3 slices per person. We all liked it, even my husband who had previously claimed not to like papayas. I think the key is to have a very ripe papaya. The port goes very well with it, but you can also try madeira.
Papaya with Port Wine
papaya(s) lime(s) Port or madeira wine
Slice the papayas and arrange on a plate. Quarter the limes and put next to papaya. Sprinkle a few drops of port or madeira wine on the papaya, or serve it on the side.
Adapted from African Cooking