Deliciously sweet, soft and butter like consistency Papaya it is called the “fruit of the angels”. Papayas offer the luscious taste and sunlit color of the tropics and are available around the year.
Papayas that are partially yellow should be left at room temperature where they will ripen in a few days. If you want to speed this process, place them in a paper bag with a banana. Ripe papayas should be stored in the refrigerator and consumed within one or two days, so you can enjoy their maximum flavor.
For the most antioxidants, eat papaya fully ripened.
While most people discard the big black seeds, they are actually edible, although their peppery flavor is somewhat bitter.
Papayas can be used many different ways. They can be eaten as is, added to a fruit salad or as a main ingredient to a host of different recipes.
One of the easiest (and most delightful) ways to eat papaya is to eat it just like a melon. After washing the fruit, peel the skin, cut it length wise, scoop out the seeds; cut into smaller cubes and then eat it. For a little extra zest, you can squeeze lemon or lime juice on top.
Sometimes the fruit is a little tarty, coat/brush it with honey or sprinkle sugar and eat it.
Mix diced papaya, coriander, jalapeno peppers, tomatoes and ginger together to make a unique salsa that goes great with corn chips or tortillas.
Slice a papaya lengthwise and fill with fruit salad. If you are adding it to a fruit salad, you should do so just before serving as it tends to cause the other fruits to become very soft.
In a blender, combine papaya, strawberries and yogurt for a cold soup treat.
The unripe green fruit of papaya can be eaten cooked, usually in curries and stews. Peel and cut into small cubes and shallow fry, which tastes like potato fry.
Papaya is an excellent source of vitamin C. It is a very good source of folic acid and potassium. In addition, it is a good source of dietary fiber, vitamin E, vitamin A and vitamin K.
It is also commonly believed to induce abortions and is best avoided by pregnant women.