Papayas and honey are two specialties of Gran Canaria, and together they make a classic Canary Island dessert.
Canary Island palm honey or wildflower honey are the varieties most often drizzled over the papaya. Both of these honeys are dark, mild, and not overly sweet.
Sometimes miel de caña is used instead. Another specialty of the Canary Islands, this "cane honey" is not really a honey at all but a mild cane syrup (it has a far more delicate flavor than the cane syrups enjoyed in the Southeastern U.S.)
The most common papaya used for this dessert is a large-fruit variety with delicate, bright-orange flesh.
The mild honey and subtly flavored fruit are complimentary. Each brings out the nuance of the other without overwhelming it. The result is a light, cool, and refreshing dessert.
Nothing could be simpler to make than papaya con miel. Just select the best papaya you can find. Remove the seeds. Peel it, and cut it into cubes. Drizzle over the papaya a good wildflower honey, or a palmetto honey from Florida. Or make a simple syrup with a natural cane sugar such as demerara. Garnish with a strawberry or a sprig of mint, and serve.