Papaya

Papaya

This is rather rare: both the green, unripe and the yellow ripe fruit can be eaten with pleasure.

Originally they only grew in the tropics of Central America, but now papayas are also cultivated in South America, Florida, Hawaii, Africa, Australia and Asia. Although the fruit are sometimes referred to as tree melons, the papaya is neither related to or even a distant cousin of melons that we are familiar with. It's actually a member of the caricaceae family.

This is above all due to the size and weight of the fruit, which grow up to 45 centimetres long and can weigh six kilograms. Twelve to 30 fruit grow below the leaves and directly from the trunk.

Green unripe papayas can be prepared like carrots, courgettes or pumpkin after the seeds have been removed. Grated or cut into strips or slices, they can be boiled, steamed, fried or deep-fried and made into purée, chutneys, curries or salsas.

Due to their slight acidity, papayas are often combined with other fruit such as pineapple to make smoothies. Dried papayas are a popular snack in Asia; sweet and healthy, they also promote concentration.

Yellow to orange ripe papayas are eaten raw or used in fruit salad after the seeds have been removed. A dash of lemon or lime juice, sugar and ginger reinforce the pleasant, sweet taste of the fruit.