One of my favorite summer breakfast combos is papaya with fresh squeezed lime and a side of raw almonds. The sweet, smooth texture of papaya, covered in a hint of tart lime — along with the crunch of woodsy almonds — all combine to create a light yet satisfying petit déjeuner.

When choosing papaya it is best to buy it green and allow it to ripen at home. I always go for the Caribbean Red variety. Once it turns softer to the touch and has a yellow hue it’s ready to open. For almonds I prefer organic naked almonds.

Ingredients:

• 1 ripe papaya
• 1 lime, cut into quarters
• A handful of almonds

Instructions:

• Cut about two inches off the head of the papaya.
• Slice papaya in half, down the center.
• Scoop out seeds with a spoon.
• Peel papaya skin with a pairing knife.
• Cut papaya into one inch cubes and place in bowl.
• Squeeze lime generously over the top.
• Serve alongside a ramekin of almonds.