A ripe papaya is its own serving bowl, which is most of the appeal. Split it lengthwise, clear out the seeds, and you have a vessel that holds yogurt and fruit and does not need a recipe so much as a plan for the ten minutes before breakfast.

Choosing the fruit is the whole game. A papaya ready to eat gives slightly under your thumb near the stem and smells faintly sweet — underripe fruit tastes green and vaguely soapy, and no amount of honey fixes it. Peel it if you prefer to dice, or leave the skin on and scoop straight from the half.

Lemon Extra Virgin Olive Oil and a spoonful of Strawberry Rhubarb Vinegar sound unusual over yogurt until you try them. The acid keeps the papaya from reading as one-note sweet, and the olive oil gives the whole bowl a richness that granola alone never delivers.