Papaya - Carica papaya
Vitamins: A, C and K, niacin = B3
magnesium, potassium, protein, carotene and natural fibres
Papaya originates from Central America but is currently common in all tropical countries. The fruit we import has the shape of an elongated bulb, but there are many different varieties in the tropics. The largest can be up to 8-10 kilos, but the ones we import are usually 300 - 500 grams. The shell is green, green-yellow or orange and is not edible. In the middle of the fruit there is a cavity filled with small round, black kernels that are not edible. The fruit meat is juicy, sweet and aromatic with a texture that reminds of melon. The colour of the pulp is yellow-orange or salmon-red. The taste is sweet and reminds of a mixture of melon and pear but is somewhat neutral because it lacks acid. The mature papaya should feel somewhat soft with light pressure.
Divide the Papaya in two halves and remove the kernels in the middle. Eat it naturally by spoon or divide it into slices or boats. The aroma is emphasized by dripping a few drops of lemon or lime over the fruit pulp. The fruit can be served as dessert or eaten alone as a small snack. It can also be used as an accessory for meat and fish. Papaya is widely used in Asian, Indian and Mexican cuisines, where it adds sweetness and highlights the spice in strong food. Unripe papaya can be used as vegetables, fried or cooked.
Papaya has both low energy- and fat content.
Papaya has a high content of vitamin C and dietary fiber.
Vitamin C strengthens the immune system and increases the absorption of iron from other foods.
Dietary fiber is beneficial for digestion.
In addition, papaya is a source of folate that helps to reduce tiredness and fatigue.
Vitamin A, C,
The immune system
May be used for: