URGENT - advice on how to prepare papaya

[TheYearOfTheCatMPADist]

Am in the process of preparing a papaya salsa for our BBQ tonight. The recipe says 'peel, slice and dice the papaya.'

Does anyone know should I discard the seeds or keep them?

Does this really qualify as urgent?

Sorry just made me laugh. Do you mean are you supposed to eat the seeds in the salsa? I dont know the answer just wondered if you could google it?

I've never prepared one but I've eaten them and never with the seeds so I'd say chuck them.

Prepare as you would an avacado. Cut in half, scoop out the seeds & discard them, then do a 'hedgehog' crisscross with the flesh, pop it up & then cut away from the skin. If it's nice, please tell me where you got it from as all the papayas I have tried here taste very woody.

I meant to say thanks in advance.

If you saw my kitchen, and the number of guests due to arrive, then yes, it is urgent

I have tried googling, to no avail - although tbh I am rubbish at searching, I've got chilli residue on my fingers, and DH is hassling me to get off the puter because he is downloading a play list.

We're are obviously very well prepared.

Oh, and it's due to rain.

The seeds are very good for your digestion (especially if you get a bloated tum). Scoop them out (discard as much fruit as you can) and roast them in the oven until they are dry and hard. Easiest to grind them in a pepper mill (new one if you have it) until it is a powder then put 1/4 teaspoon in some water and drink.

oh I hope you have fun! Really I can understand the urgency I just loved the chance to point out someone other than me could find crisis in food prep!

Thankyou for the advice - the papaya salsa was delicious (minus the seeds). Weather was tolerable, and we managed to stay outside all evening. Lots of wine & good company - so all in all, a great evening.

Recipe below if anyone is interested. It is from one of Paul & Jeanne Rankin's early books - Hot Food.

1 small red onion - finely chopped
boiling water
2 ripe papayas - peeled & diced without seeds
Juice of 2 limes
1 large red chilli & 1 small green (serrano) chilli - deseeded & finely chopped
50ml light olive oil
1 tbs chopped mint leaves
salt & pepper

scald the red onion by pouring boiling water over, and immediately draining. Add all the other salsa ingredients and allow flavours to combine for at least 1/2 hr before serving.