Before I married a Mexican woman, my typical breakfast consisted of a cup of coffee and a bowl of cereal.
The closest I came to fruit for breakfast was half a banana unceremoniously dumped into the bowl. That’s unless you count the raisins in the Raisin Bran, but they were hard and shriveled — visually and flavor wise no more attractive than those rabbit droppings euphemistically referred to as “lawn chocolates.”
This I eventually discovered is no way to start the day from the point of view of a mexicana! Now, every morning, my wife Susy places before me la pièce de résistance of a good and proper Mexican breakfast: el plato de frutas (the fruit platter).
The sine qua non of the Mexican fruit platter, I quickly learned, is papaya, which originated in Mexico.
Ever since I discovered that eating papaya regularly prevents kidney stones, I have insisted that no fruit platter should ever be without it.
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