Papaya is one of my favorite tropical fruits of all time. The first time I laid eyes on it, I thought it was a pretty intimidating looking food. I remember thinking if it was going to be very sweet or bitter, because of the ebony black seeds in the middle reminded me of black licorice, my culinary arch nemesis. As usual, you can’t judge a book by its cover, and I got my first half a papaya that fateful day, and I never looked back. Papaya is a beautiful rich orange fruit that can be a lovely and exotic addition to your meals in many ways.
Though it looks like a tree, a papaya plant is actually an herb, known as an herbaceous perennial and it is called the Carica Papaya tree. The Carica Papaya tree has a single straight trunk which can reach 20 to 30 feet in height. Because it is so tropical looking and has an abundance of fruit, papaya are abundant in landscaping in areas of North America such as Texas. Papaya grow all over the world in warm tropical climates, and are thought to have originated from Mexico and Central America. Papaya is referred to in some areas as a “tree melon” and in Austraila it is called Paw Paw fruit. Papayas come in many sizes, and can range from one to twenty pounds and seven to twenty inches long. Most imported Papaya in the US comes from Hawaii, but some of it is imported from Florida, California, Mexico, Puerto Rico, Central and South America.
Papaya are available many times in our grocery stores because they are grown year round in tropical climates. When selecting a fresh papaya, look for ones that are partly or are almost completely yellow in color. They should give slightly to pressure, but not be too soft. If they are bruised or the skin is shriveled they are past their prime. If they are hard and green they are immature and will not ripen correctly. An uncut papaya should not have a fragrance, but a cut papaya should have a slightly sweet scent, but not fermented smelling, suggesting also that it’s past its prime. A slightly green papaya can ripen at room temperature, and much like a banana they can be placed in a paper bag to accelerate ripening. Papayas will keep for up to a week in the fridge, but it’s best to use them within a day or two of purchase.
Papaya contains an enzyme called papain, which is a cysteine protease enzyme often known for its digestive health benefits. It has been used medicinally since the 18th century, and it is believed to help the stomach breakdown protein to facilitate the absorption of other nutrients. It is used as a folk remedy by many cultures for the treatment of burns, ulcers, cold sores, Irritable Bowel Syndrome, and for healthy looking skin. It is used in some countries such as Bangladesh, Pakistan, Sri Lanka and others as a folk remedy for contraception, although there is not any specific research to back up their beliefs. It is also believed to cause miscarriages in these countries because it is thought to cause uterine contractions that result in spontaneous abortion. Papaya is often used as a hair conditioner, thought of to moisturize and restore shine in hair. Papaya releases a form of natural latex when it is not quite ripe, which can cause an allergic reaction in people who are sensitive to latex products, and should be avoided by them.
One medium papaya contains 119 calories and 5.5 grams of dietary fiber. It contains Vitamins A, C, E, B and K, as well as Niacin and Riboflavin and potassium.
Papaya can be utilized in many different ways to eat, and is an ingredient in many Thai and Indian dishes. It can add a tropical flare to a salad, a salsa or a stir-fry, and has been used throughout cultures to brighten and diversify dishes. They can be paired with Shrimp, beef or other meats to balance them out in a dish, blended into milk or yogurt in a smoothie, or drank as a tea or fruit juice. It is often found dehydrated, and its often added to trail mix. My favorite thing to do with Papaya is to make it into a fruit salad in the spring and summer months to add a little spunk to the table. This can be done in a variety of different ways with different fruits if you want to change it up, but when you come across papaya next in your fruit section, I’d suggest you give it a shot.
Fully loaded Tropical Fruit salad
-2 cups fresh papaya
-2 cups cantaloupe
-1 chopped large banana
- 1 cup fresh or dried coconut
- 1 cup segmented oranges
-I cup strawberries
-1 cup grapes
-3 small Kiwi, peeled and chopped
- one lemon
-3/4 cup of Orange Juice concentrate with a Tablespoon of water, or Triple Sec Liquor
- one cup blueberries, raspberries or blackberries, or one cup of each if you are making a very large salad for an occasion
Directions for preparation: Combine all Ingredients saving the more delicate like Kiwi, raspberries and strawberries for last to avoid crushing them. Toss until combined, then gently toss kiwi, raspberries and strawberries, and Orange Juice or Triple Sec, and squeeze lemon all over salad. It does sit well for up to two days, but should be made about an hour ahead of consumption to prevent the kiwis and berries from becoming mushy.
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