A breakfast fruit salad is a powerful way to launch a new day and once in the habit, it is addictive. A selection of whatever is in season, crisp chunks of new season watermelon crept in today, my favourites including vitamin C rich kiwi, strawberries, raspberries, blueberries, segments of clementine and perhaps a little pineapple or mango. Sugar is the rightful ‘nasty’ of the moment and can fully support why those ‘empty’ calories are viewed in this way, sugar (sucrose) supplying no nutritional value whatsoever but like everything, choosing food is a balance. Fruit juices are under scrutiny, a quick way of loading up on natural sugar, (fructose) and calories but without the benefits of eating the whole fruit. I steer away from juice though fresh, home made is preferable to a sticky bun, and choose a rainbow instead; peel, dice and share a kiwi, a couple of strawberries each and likewise a morsel of this and that amounting to about a small handful in total, topped with a spoonful of calcium rich fromage blanc and a sprinkle of homemade granola. The thought of breakfast has me easily out of bed each morning…


Continually looking for new additions to breakfast, a visit to a local Asian supermarket provided an opportunity for well-priced papayas. Native to Southern Mexico and Central America, it is a rich source of vitamins A and C, which promotes healthy skin, and eyes, are infection fighters, and have antioxidant properties. A bit of a super-fruit, it is low calories with half a fruit being around 70 calories, fat and cholesterol free and a good source of potassium, folate and fibre. Its pale orange flesh has a musky, sweet-sour flavour; a small slice peeled and diced providing a contrasting firm texture.


Add to sweet or savoury salads, salsas or a meat tenderizing marinade, the papaya pairs particularly well with avocado, soft berries, chilli, red peppers, citrus, coconut, mint, coriander, cucumber, nuts and onions but beware not to attempt to set it in a jelly as the fruit’s enzymes hinder its setting.