If I was living in Michigan right now I’d be getting apples, pears and pumpkins at the farmer’s market. Because that’s what I’ve done my whole life. Until this year. When you’ve lived with four seasons your whole existence you don’t even realize how life sort of revolves around the seasons. I have to say that it’s a little strange going into the credit union and seeing it decorated for Halloween when it’s 82 degrees outside. It’s pretty much never 82 degrees in October in Detroit. And there are never papayas at the farmers markets there… never. In October in Michigan you go to the cider mill and drink apple cider and eat cinnamon donuts. You buy apples and pears and pumpkins. That’s just what you do.
But apples and pears don’t grow well in Hawaii. You can certainly find them, but they’ve traveled long distances and Mike and I are making a commitment to buy and eat local as much as possible. I’ve been getting to know the local fruits and experimenting with ways to use them. Mike and I found some beautifully ripe papayas, which he loves (and grew up eating) so we bought one. I wanted to surprise Mike with a papaya concoction so I made little yogurt boats out of it. They were so delicious I thought I’d share the recipe here…
I’m still working on my Photoshop skills so this picture isn’t as great as the real thing. But, trust me, it was yumsicles!
Papaya Yogurt Boats
1 papaya, halved and seeds scooped out (make sure to get non GMO papayas…yuck!)
3/4 cup plain Greek yogurt
1 tablespoon + 1 teaspoon raw local honey
1 teaspoon fresh lime juice
2 drops Young Living lime vitality essential oil
1/2 teaspoon grated lime zest
2 tablespoons chopped pecans
Cut a small slice off the back side of each papaya half so they lay flat on the plate. Mix together yogurt, honey, lime juice, lime essential oil and half the lime zest. Spoon yogurt mixture into the hallows of the papaya halves. Top with remaining lime zest and pecans.