Papaya with berries and lime.

Half a ripe papaya makes its own bowl. Once the seeds are out, the hollow is filled with berries, and a squeeze of lime over the top sharpens the soft, sweet flesh. It suits breakfast or the end of a meal on a hot day.

Ingredients

• 1 small ripe papaya (about 600 g)
• 100 g strawberries
• 60 g blueberries
• 1 lime
• 1 tablespoon desiccated coconut (optional)

Method

1. Wash the papaya. Cut it in half lengthways, then cut each half across to make four boats.
2. Scoop out the seeds with a spoon.
3. Wash the berries and pat them dry. Halve or quarter the strawberries.
4. Spoon the berries into the hollows of the papaya.
5. Cut the lime in half. Squeeze one half over the fruit and put the other half on the plate.
6. Scatter with coconut if you like and serve straight away.

Tips

• Pick a papaya that is mostly orange and gives a little at the stem end. Green papaya is for savoury dishes.
• Chill the papaya for 30 minutes before cutting if the weather is hot.
• Fill the papaya just before serving, so the berries do not make it wet.