I don't think I've ever eaten papaya before. But the market had a
sale & there was an nice looking ethnic lady looking them all over, so
I asked her if she could give me some pointers on picking a good one.

Followed the rules of most melons with soft/color, sniff test, no
blemishes. . .

And it was easy to find a 'perfect one'. So with high hopes, as soon
as I got home I sliced off a bit. The color and texture had me
even more convinced that *this* was the perfect papaya.

Then I ate a piece. Mmmmm. . . smooth, sweet. . . . dirty socks.

Daughter says it tastes good. I can't get the 'dirty sock' taste
out of my mouth.

Papaya joins scotch, cilantro, avocado and EVOO in the
tastes-good-to-others-but-not-to-me category. Bummer. If I could
get past the dirty socks taste there seems to be a good flavor back
there someplace.

Any thoughts on how to cover it? Salt? strawberries? vinegar?

I've got a nice big ripe papaya that it would be a shame to waste.

Thanks,
Jim