Papaya

Papaya

  • +Description

    The papaya, also known as mamao, tree melon or pawpaw, is the fruit of the tree Carica papaya. Originally papaya is from southern Mexico, Central America and northern South America. The fruit is pear-shaped with a green, yellow, thin peel. The soft and juicy flesh is red, pink to orange. In the middle of the fruit is a hollow space filled with black seeds.

  • +Availability

    Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
    Available Available Available Available Available Available Available Available Available Available Available Available

    Eat Me Papaya's are available from Brazil and Ecuador

  • +Main nutrients

    Beta-carotene , Calcium,Fiber and Vitamin C.

Main varieties

  • Papaya

    Papaya

    The papaya, also known as mamao, tree melon or pawpaw, is the fruit of the tree Carica papaya. The Ready-To-Eat, Eat Me, papaya is ripened so the fruit can be consumed right away.

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  • Papaya Formosa

    Papaya Formosa

    The Formosa papaya is one of the biggest papaya kind and can weigh about 3 kilo’s. The flesh pulp is reddish and is quite firm compared to other types of papaya. Formosa papayas have a mild aroma and the sugar content is low.

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  • Hawaiian Kapoho Papaya

    Hawaiian Kapoho Papaya

    Warm, sunny days and cool nights combined with rich volcanic soil and tropical rains, creates the best growing conditions for this Papaya, which grows only in Hawaii. Hawaiian Kapoho Papaya's have a light orange to yellow flesh and a soft sweet taste.

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Preparation

Papaya
Preparation

Cut the fruit vertically into two halves. From here, either cut the halves into slices, or scoop out the flesh with a tablespoon. The Ready-To-Eat, Eat Me, papaya is ripened so the fruit can be consumed right away.

Consumption

Papayas are commonly eaten raw, without the skin or seeds, however these are also edible. The fruit is also ideal for making curries and is a tasteful ingredient for salad and stews. The black seeds have a sharp, spicy taste and are sometimes used as a substitute for black pepper.

When to eat

When the skin is still green and hard, the fruit can be ripened at room temperature. When ripe, keep refrigerated and consume within a few days.

Did you know?

  • Botanically, the papaya is a berry.
  • The papaya was called the “fruit of the angels” by Christopher Columbus.
  • Papaya is rich in enzyme called papain, which is useful in tenderizing meat. Its utility is in breaking down the tough meat fibers and it has been used for thousands of years in its native South America.
  • The black seeds are edible and have a sharp, spicy taste. They are sometimes ground up and used as a substitute for black pepper.
  • Papaya is sometimes used as an ingredient in chewing gums.
  • The Hawaiian papaya is a Kapoho “Solo” variety. Solo originates from Puerto Rican labor force, calling the papaya “Solo” because the fruit was small enough for one man to eat by himself.
  • Papaya is For Life certified.