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Papayas

There are many varieties of papayas, all of which are different colors. Look for fruit with smooth unblemished skin, avoid those with soft spots or bruises. Papayas are ripe when they emit a soft, fruit aroma and are generally 3/4 yellow/orange in color, again depending on variety.

Wash papayas carefully in cool water before using. Papayas should be peeled and seeded before eating. Green papaya can be used in salsa and added to stews or soups like a vegetable. Papaya seeds are peppery and can be pulverized for salad dressing and marinade. Peel, seed and blend a papaya with milk, yogurt or orange juice for a breakfast meal or rum for exotic tropical drinks.

Store unripe papayas at room temperature away from sunlight. To ripen a papaya quickly, place it in a brown bag with an apple. Another way is to score the outer skin into quarters and place with narrow end up in a glass container. Leave for one or two days. To store a ripe papaya, keep it in the crisper bin of your refrigerator, away from other fruits and vegetables for a day or two.

Papaya contains the digestive enzyme papain, which helps your body break down and digest proteins.

Nutritional Facts:

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Recipe: Papaya Salsa

1 red pepper
1 hot pepper (Habenero or Scotch Bonnet)
1/4 cup pineapple juice
1/2 teaspoon salt
1 Papaya (washed, peeled, and seeded)
6 tablespoons lime juice
1/4 cup cilantro fresh
1/2 teaspoon ground black pepper
1/2 sweet onion

Dice the papaya, red bell pepper and sweet onion.
Finely mince the hot pepper; use rubber gloves for protection.
Combine the ingredients in a medium bowl and evenly mix.
Add salt and pepper to taste.
Print just this recipe. (New window)

See also:
Papaya Gorp
Citrus and Papaya Salad
Orange Papaya Shake Break

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