Papaya

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Papaya, often mistakenly referred to as "tree", is actually a large shrub that reaches a size of 1.8 to 3 m in the first year and 6 to 9 m tall in its maturity, whose stems are hollow, green or deep purple in color. Both the stem and the leaves of the papaya contain milky white latex. The five-leaf clover papaya flowers are fleshy and with a light fragrant aroma.

Usually papaya fruit resembles a melon, has an oval, almost round or oblong shape, is 15 to 50 cm long and weighs up to 9 kg. Papaya bark is waxy, thin, but quite tough. While the fruit is still green and firm, it contains a large amount of white latex. When ripe, the rind becomes deep yellow and thick, the inside of the fruit becomes fragrant, yellow-orange in color, juicy and sweet.

Although the exact area of origin of papaya not known, it is believed to have originated in the tropics of America, namely southern Mexico and Central America. The presence of papaya seeds in Panama and the Dominican Republic before 1525 is known to have spread throughout South and Central America, southern Mexico, the Bahamas and Bermuda around 1616.

The Spaniards brought papaya seeds to the Philippines in 1550, and from there they reached Malacca and India. Papaya seeds were sent from India to Naples in 1626. Papaya became known in almost all tropical regions of the Old World and the Pacific Islands. This fruit is also transported to Florida from the Bahamas. Today, the main commercial producers of papaya are Hawaii, tropical Africa, the Philippines, India, Ceylon and Australia, and smaller-scale production is South Africa and Latin America.

Composition of papaya

Papaya is a source of iron and calcium, a good source of vitamins A, B and K, as well as an excellent source of vitamin C. Papaya has 30% more vitamin C and 50% more vitamin K than oranges. The fruit is an indispensable source of vitamin E, lutein and lycopene. Papaya contains folic and pantothenic acid, potassium and magnesium, a large amount of fiber. A curious fact is that papaya contains more beta carotene than carrots.

100 g of papaya contains approximately 25 calories, very little protein and fat.

The latex found in the fruits of unripe papaya contains the following enzymes: papain and chymopapain, and papain is twice as powerful.

Selection and storage of papaya

Most often papaya is for sale in raw or canned form. Its maturity can be judged by its rind. The fruits, which have a yellow-green rind, are still green and the typical taste of papaya has not appeared in them. Pink-red papaya is well ripened and should be consumed a day or two after purchase, because then it is already overripe.

The soft outer skin of the fruit is a sign of rotten spots and spoiled papaya, while black spots and streaks are not a problem for its taste.

The cut one papaya spoils relatively quickly, so we recommend that you cut only as much as you will consume. In unpeeled condition, the fruit can be stored for up to 2-3 weeks in a dark and cool room, but only if it is still green. In the refrigerator the fruit can be stored for a week, placed in an envelope with holes.

Papaya in cooking

Ripe papaya it is most often eaten fresh, peeled, with the seeds removed, and served cut in half or quarters with lime or lemons. Papaya juices and nectars can be made from peeled or unpeeled fruit and are sold in bottles, fresh or canned. Not enough ripe papaya it is never consumed raw as it has a high latex content.

Young papaya leaves can be eaten boiled and prepared almost like spinach in some areas. The leaves of the pope are bitter in principle and should therefore be boiled, changing the water to eliminate much of the bitterness. These leaves contain bitter alkaloids, carpain and pseudocarpain, which affect the heart and respiration like digitaline, but are destroyed by heat.

Boiled papaya is part of salads with meat and lemon, as well as a side dish for fish and meat; roasted papaya is again used as a garnish. Papaya combines very well with lemongrass and lemons, green olives and avocados.

Benefits of papaya

In India, papaya seeds are sometimes used as a substitute for whole black peppercorns. Scientists have identified 18 amino acids in papaya seeds.

One of the most famous applications of papain is in commercial products on the market that make meat more tender. Papain has many other practical applications. It is used to clarify beer, also to treat wool and silk before dyeing and as an additive in the rubber industry. It is also used as an ingredient in toothpastes, cosmetics and cleaning products, as well as pharmaceuticals.

Papain helps in the treatment of ulcers, dissolves membranes in diphtheria, reduces swelling, fever and helps to heal wounds after surgery.

There is papaya and antibiotic action. Studies have revealed that extracts of unripe and ripe papaya, as well as its seeds, are active against positive bacteria. Strong doses are also effective against negative bacteria. Papaya reduces the risk of liver disease.

Harm from papaya

Papaya has a strong allergic effect. Skin irritation may occur due to the action of the latex contained in fresh papaya or when eating undercooked meat that has been treated with papain.

Papaya flower pollen also causes severe respiratory reactions in sensitive people. These people then respond to contact with any part of the papaya plant, and also when consumption of ripe papaya or food containing papaya as well as meat treated with papain.