• Papaya: do you love it or hate it? (Getty Images)Source: Getty Images
While some think the tropical fruit is just fine, others say it has an overpowering musky, sweaty-sock-like stench. In the second group? Here's how to fix it.
By
Ben Winsor

3 Nov 2016 - 11:09 AM  UPDATED 3 Nov 2016 - 11:10 AM

Papaya – or pawpaw – is an unexpectedly divisive fruit.

The reason? The smell.

While some barely notice it, others find the musky, sweaty-sock-like stench overpowering.

Indeed, many people wonder if their piece of fruit has gone bad when it otherwise looks and feels perfectly ripe.

That’s a shame, because the Central American fruit is versatile and healthy

Relatively low in carbohydrates, papaya is high in vitamin C and a solid source of folate. It’s a staple of many Thai salads and used as a meat tenderizer in the Americas.

But still. The smell.

Well, there’s one amazingly simple quick fix – lime juice.

A sprinkling of lime juice over fresh cut papaya not only adds a welcome zest, but can completely eliminate the smell so many people find so off-putting.

You can use fresh cut lime, or save a small fortune and just squirt some out of a bottle.

For a Central American kick, try adding a sprinkling of lime zest, ancho chile powder and/or cayenne pepper.

Of course, green papaya and lime are well known to be happy partners in a classic green papaya salad - like this one for Luke Nguyen: 

 

Get the recipe here

 

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Green papaya salad with spicy lime dressing

This beautiful fresh salad has a wonderful zingy dressing that combines hot sour, salty and sweet flavours. Make a meal of this salad by adding grilled green prawns.

Sweet potato, papaya, lime and passionfruit salad

Start your day with this healthy Asian influenced breakfast salad. Sweet potato is great source of vitamins and iron to start your day.

Vietnamese green papaya salad

This is a delicious, crunchy, fresh-tasting salad that is easy to make. The texture is fantastic when the green papaya and carrot are grated as finely as possible – a mandoline with a grater attachment is ideal. Hanh suggests serving the salad on Vietnamese rice crackers – traditionally they’re cooked over a flame but Hanh’s brother Peter found it works incredibly well in the microwave.