Papayas are definitely one of the most underrated fruits on the fruit cart even though it enjoys quite a towering presence among other fruits available right now. It’s because the sweet, sour and citrus nature of fruits like apples, oranges, and grapes attracts most people during this time of the year over the less sweeter papaya, which is unusually mushy and not really a favourite. These qualities are also probably why most people do not give it a second look unless you have really grown up eating the greenish-yellow fruit. 

While the fruit is known to be popularly eaten during winter because of the heat it produces, it is available all year around, and can be used in a variety of dishes, say Indian chefs, and they promise to make you reconsider your opinion about papayas in more than one way. Every year, people enjoy a variety of fruits during winter that are often turned into a variety of fruit juices and milkshakes, but it is often hard to find one made out of papaya. While Asian cuisines like Thai boast of using papaya in their food, especially salads, which are absolutely delicious, Indians have their own preparations too but they may not be well-known. So, it is no surprise that Indian chefs want you to give papayas which are available in abundance a desi twist. 

With the winter season here and the need for warmth, mid-day.com spoke to Indian chefs from cities around the country including Kolkata, Kodaikanal and Mumbai to share the recipes for favourite dishes they make with papaya. They not only encourage you to celebrate the murabba but also want you to use it in different kinds of salads. Apart from easily making a smoothie and even halwa out of it, they also convince you to take it a step further by using the fruit to make a unique Japanese dish. 

Papaya Wa Tataki
If you love Japanese cuisine and frequently make dishes, then chef Sanket Satare, who is the chef de cuisine at JW Marriott Mumbai Sahar in Andheri wants you to experiment with papayas differently. The Mumbai chef wants you to make a delicious Papaya Wa Tataki, which is basically fire-torched ripened papaya with orange ponzu vinegar. Satare explains,"Tataki is a Japanese preparation where ripened papaya is seared at a scorching temperature and rapidly cooled down to leave the centre as rare or untouched as possible. Ponzu sauce is a Japanese dipping sauce made from soy sauce or tamari, citrus juice, mirin, katsuobushi (bonito flakes), kombu (kelp), and rice vinegar. It is commonly served as a condiment for tataki and sashimi."

Ingredients:
Ripe papaya – 1/2 no
Lemon juice 2/3 cup
Orange zest 2 nos 
Orange juice 1/3 cup
Rice vinegar 1/4 cup
Soy sauce 1 cup
Maple syrup 1/3 cup
Sesame oil 3 tbsp
Sriracha sauce 2 tbsp 
Garlic cloves, grated 2 nos

Method:
1. In a small bowl, thoroughly whisk together all the ingredients.
2. Allow the mixture to sit for approximately 30 minutes before serving.
3. For the papaya, thinly slice the papaya and arrange it artistically.
4. Use a blowtorch to impart a delightful, charred effect to the papaya.
5. Garnish with finely chopped scallions and a sprinkle of sesame seeds.