Papaya

The papaya originated in Central and South America but now thrives in many tropical regions. Columbus referred to the fruit as 'the fruit of the angels'. Unlike some tropical fruits, the papaya appeals to most palates.

Benefits:

• High in Vitamin A, C E & Folic acid.
• Rich in dietary fibre and has antioxidant properties.
• Do not use raw papayas in gelatin, as Papayas contain an enzyme that prevents gelatin from setting.

Taste:

• The taste is sweet and the texture is soft.

Preparation:

• The papaya makes a wonderful addition to fruit salads and also is delightful consumed as is.
• Recipes abound to make more use of the fruit.
• Papaya can be used as an addition to chutney or salsa.
• It can be stuffed with shrimp and baked
• When used in smoothies, ice creams and pies, it adds tropical flavour to dessert offerings.
• To use a papaya, use a vegetable peeler to peel away the outside.
• cut into wedges and remove the seeds. Or... just cut it in half, scoop out the seeds,
  and eat the fruit with a spoon.

Tip:

• Papayas are harvested while green and unripe.
• To ripen a papaya, store it at room temperature on a counter top. A ripe papaya should be firm but yield to gentle pressure.
• The skin should be yellow to yellow-orange with some green areas.
• Avoid papayas with soft spots or leaking stem areas and those with blemishes or dark spots.
• Slightly green papayas will ripen quickly at room temperature.
• Refrigerate ripe papayas and use as soon as possible.

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