Selecting

• Your baked goods will only taste as good as the papaya you select. Ripe papayas have a yellow skin; they are completely green when unripe. For the best taste, select a papaya that is mostly yellow with a little green. This gives you enough time to use the fruit before it becomes overripe. The flesh of the fruit should give a little when you press it, as this indicates that the flesh is ripe.

Peeling

• To prepare a papaya for baking, simply slice the papaya in half lengthwise and scoop out the seeds. Wash out the mucus-covered inside of the fruit before peeling or cutting the flesh. Place the papaya face down on a cutting surface and peel it lengthwise using a sharp peeler and some pressure. Peel the skin in long strips, but avoid pressing too hard, as this can strip away the meat as well.

Cutting

• The size you cut a papaya can have a direct effect on the flavor of your baked goods. The bigger the piece, the bigger the burst of papaya flavor. Bigger pieces also retain their texture for longer than small pieces. Small pieces of papaya tend to turn mushy when baked, which is desirable in some recipes. Papayas are juicy, so they add moisture to whatever you’re baking. If you’re worried about too much moisture, pat each slice with a paper towel to remove excess juice.

Baking

• Cakes, muffins and puddings are just a few goodies you can bake with papayas. Take your favorite blueberry muffin recipe but substitute papaya for the berries. Use mashed papaya in place of bananas in a quick bread recipe. Cut papayas into thin slices and bake them in a fruit crisp, or add diced papaya to a spice cake. Papaya pairs well when baked with other tropical fruits, such as mango and pineapple. Make a tropical tart with papaya, mango and lime juice for a real taste treat.