A simple, yet great combination: soft, sweet papaya and tart, crunchy pomegranate arils. I used a red papaya (so called, though it’s green outside and yellow-orange within). I let it sit on the counter a few days until it seemed slightly soft to the touch. Luckily, when I cut it open it was perfectly ripe. I removed the seeds, peeled and chopped it, then added the arils from half a jumbo-sized pomegranate.
There are various tricks and shortcuts to getting the arils out of a pomegranate; holding the pomegranate underwater in a sink to keep your hands clean, using a special tool, or even buying the arils ready to eat. But I am too cheap to buy the prepared arils and do it as I always have. I cut the pomegranate a little with a knife and then pry it in half and into pieces with my hands, minimizing the number of arils that are cut by the knife. That reduces the mess and gives me more intact arils for my salad. I don’t mind picking out the seeds, it’s kind of a contemplative activity.
- 1 papaya about 2# (I prefer the taste of Caribbean red papaya)
- seeds of ½ jumbo pomegranate
- Pare skin off of papaya, getting down to the bright orange layer. The paler flesh just under the green skin is bitter. Cut papaya in half, scoop out seeds, dice papaya flesh.
- Remove arils (seeds) from pomegranate according to your preferred method. I cut the pomegranate partway and then rip it in half, pry the half into sections, and then pick out the seeds. I pry it apart mostly by hand to minimize cutting damage to the arils from cutting the pomegranate open.
- Combine papaya cubes with pomegranate arils.