Papaya

Carica papaya L.

Papaya plant

Papaya is a fabulous, tropical fruit that can be found almost anywhere around Mexico and at any time. Some varities have a lighter yellow pulp, others have a darker and redder flesh that, to my palate, seem to have the sweeter and fuller flavor.

It is believed that the papaya, also called the Pawpaw, is native to tropical America, particularly southern Mexico and Central America, although now the papaya is commonly found in almost all tropical area of the world.

The papaya is an herbaceous plant rather than a tree, some varieties growing up to about 15 ft. in height. At the top of its stem it sports a tuft of large leaves. The plant grows fast, bearing flowers and fruit down its stem within the first year.

Papayas look like long melons, sometimes weighing up to almost 20 lbs. Their pulp is sweet and highly aromatic, protected by a thin skin. In the center cavity of the fruit are a number of black seeds.

Papayas are popular as a breakfast food in fruit salads or sprinkled with lime juice. They can be made into jams, ices and juice, here in Mexico often mixed with orange juice to lend a tangier flavor, or sprinkled both with lime juice and powdered red chile piquin (a small, red, hot pepper similar to cayenne pepper). Green papaya, great for the digestive system, is often used as an ingredient in salads. Their leaves are used to wrap meat and tenderize it during cooking, due to the enzyme, papain, present in the fruit, seeds and resin of the plant. Papain is a major ingredient in many commercial meat tenderizers.

Medicinal properties

Papain aids digestion as well as in the treatment of slipped discs. The seeds and green fruit, rather than the riper fruit, is said to be more beneficial in this sense. Other medicinal uses include the treatment of rheumatism and warts. The fruit, because of its germicidal properties, is used on infected wounds.

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Originally posted 2009-10-01 13:37:01.