I just don’t know if I should bother to go out and get some. I mean, a papaya should be one of the most delicious fruit on the planet, and while I’m not entirely sure it’s a ripe one, I am pretty sure that it’s definitely not. The only thing I know is that I don’t want to eat them, which is fine by me.
The problem that I’m having with this is that the vast majority of the time I’m eating papayas, they are not ripe. If I’m not careful, I’ll end up eating them before I can fully enjoy them, when they’re still green.
Well, that is a pretty big problem because it does happen. But in actuality, most of the time when you eat papayas, they are still green. So if Im not careful, youll end up eating them before they are fully ripe, which is when you get a really really really really big papaya.
There’s another problem with papaya. It’s very hard to tell if it is ripe. The thing I love most about papayas is they are not inedible, which means that Im not really eating them. It is possible though, to try to eat a ripe papaya and just end up with an unripe papaya instead. But most people don’t eat enough papayas to notice, and they are very picky about what they eat.
I think the best way to tell if a papaya is ripe is to wait until after you eat a bunch, and then try to eat an unripe one. After all, if the papaya is not ripe, then I might as well eat it.
The real fun in papaya eating is tasting the sweet, sour, and sour sauce. It’s basically like drinking a can of soda mixed with a mix of pineapple, guava, and coconut.
Although most people don’t have a clue how much guava is in a can of soda, you can really tell by how sour the mixture is after you’ve eaten a bunch. The sourness is almost like a “dip” in the sweet taste of guava. The best way to tell if it’s ripe is to wait until after you eat a bunch, and then try to eat an unripe one.
The first time I tried making guava dip, I got a little confused. I had a jar of guava in my fridge that I was going to use for guava dipping, but for some reason I decided I would make a guava salsa, so I put the guava in the fridge for a couple days and then went to work.
I’m not really a fan of guava, but I have to agree that I don’t know how to tell if it’s ripe, but I think it is. The guava that I did make was pretty good, and it had a bit of a sourness, but it was totally fine. The sourness was just how I’m used to tasting guava, so if you don’t like it, I would suggest you just stop now.
Just don’t tell anyone you made guava salsa. It sounds weird, but if you do, I am sure Im sure you will regret it.