Papaya

The papaya, or pawpaw originated in Mexico and northern South America.

Green, unripe papaya may be cooked, but ripe fruits are best eaten raw, or dried and crystallised.

In Asia, the young leaves are also eaten, and the black seeds are also edible, with a sharp, spicy flavour. Like pineapple, papaya works well as a meat tenderiser, because it contains an enzyme called papain.

Categories: , .
NUTRITIONAL INFO
  • Low in salt
  • Naturally occurring sugars
COUNTRIES OF ORGIN
  • Thailand
HARVESTED
  • September and October
VARIETIES

There are 22 different species of Carica papaya, but the most common differentiation between types is simply whether they are red fleshed and yellow fleshed

FORMATS
  • Diced
  • Snack diced
OTHER POINTS TO NOTE

Papaya trees come in three sexes – male, female and hermaphrodite.
Female trees need pollination to produce edible fruits, while the hermaphrodite is self-pollinating.
For this reason, most commercial papaya orchids are planted only with hermaphrodite trees.