papaya

This giant herbaceous (Carica papaya) plant is very fast growing, bearing flowers and then fruit within a year of planting. Cultivated in most tropical countries, the ripe fruit is usually eaten raw and the unripe green fruit cooked in curries and stews. Papaya is a rich source of vitamin C and vitamin B. It has betacarotene, which turns into vitamin A inside the human body. The fruit is high in pectin, meaning it can be used to make jellies.

description

This giant herbaceous (Carica papaya) plant is very fast growing, bearing flowers and then fruit within a
year of planting. Cultivated in most tropical countries, the ripe fruit is usually eaten raw and the unripe green fruit cooked in curries and stews. Papaya is a rich source of vitamin C and vitamin B. It has betacarotene, which turns into vitamin A inside the human body. The fruit is high in pectin, meaning it can be used to make jellies. 

details

  • FLAVOR: The taste is more of a dry sweetness with a soft texture. You can also taste a slight
    muskiness which adds to the papaya flavor
  • TEXTURE: It is ripe when it feels soft (as soft as a ripe avocado or softer) and it has a lot of black
    seeds located in the middle of the fruit.
  • COLOR: Papaya has a yellow-green skin on the surface and an orange-pinkish flesh underneath it
  • SHAPE: Pear shaped and round fruits
  • WEIGHT: 400-1,000 gr
  • RIPENING CLUES: Mature papaya is usually harvested once its skin slightly turns yellow. Deep orange
    color. This means your papaya is over-ripe.