Papaya

Papaya, also known as tree melon, grows in grape-like clusters on trees up to 10 m high. Papayas are round, oval, oblong or pear-shaped depending on the variety, with a thin, leathery, yellow-green to golden-yellow skin. The deep yellow, orange or salmon-red flesh is melon-like sweet and very juicy. The peppercorn-sized seeds inside the fruit are not eaten. The papaya is believed to have originated in southern Mexico. Today, papayas are grown mainly in Central and South America, Africa, Australia and India. Papain, an economically important substance found in the fruit, is an excellent meat tenderizer. Added to the water in which the meat is cooked, even a small amount of papain and a temperature of 70-80° C is enough to make the meat completely tender.

Papayas are ideal for eating raw. To do this, peel the fruit, cut it in half lengthways and scrape out the seeds. Since papayas contain little fruit acid, it is advisable to always add some acid, e.g. lime juice, for flavouring. Papayas are a very special, refreshing treat for breakfast, as a starter or for dessert. Papayas also offer an interesting flavour variation in salads, meat and fish dishes and mixed drinks.