It’s just as important to be frugal in times of plenty as it is in times of hardship. As my mom likes to say “Waste not, want not.” In the Solomon Islands, when Papaya trees hang heavy with more fruit than locals know what to do with, they don’t let it rot and fall to the ground. They don’t let the monsoons sweep the fruit away, either. Oh, no. Instead, they make use of the papaya at every stage of growth… ripe or unripe… which is how PawPaw Curry makes its way onto the dinner table. While the sweet flesh of ripe papaya is grand (perhaps baked with sweet coconut cream?), pawpaw curry is made with the mild, firm flesh of an unripe papaya. Serve with rice.