Look for Gold or Strawberry papayas.
Their sweet flavor complements this tangy crab salad beautifully.

1/4 cup rice vinegar (not seasoned)
3 tablespoons sugar
2 tablespoons water
4 teaspoons Asian fish sauce
1/2 teaspoon salt
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 1/2 teaspoons minced fresh serrano chile (about 1; including seeds)
2 tablespoons chopped fresh cilantro
1/2 lb jumbo lump crabmeat, picked over
2 ripe small papayas, halved lengthwise and seeded
Accompaniment: 4 lime wedges

Whisk together vinegar, sugar, water, fish sauce, and salt in a bowl until sugar is dissolved.
Add bell peppers, chile, cilantro, and crab and toss gently to combine.
Serve crab salad mounded in papaya halves.

Makes 4 light main-course servings.