Color, decoded


During ripening, carotenoid­s and anthocyani­ns (antioxidan­t compounds) transform papaya’s flesh from white or pale green to golden yellow, coral, salmon-pink, pale orange, or deep red-orange, depending on ripeness and variety. Showcased in desserts like this fruit-topped pavlova, those colors really pop. Stick with one type or use a couple of varieties for even more drama.

“I make the topping with half whipping cream and half plain Greek-style yogurt. It’s still just as fluffy, creamy, and thick. Plus, the yogurt gives it a tangy taste to complement the sweet meringue.”


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