The papaya is the berry of a fast-growing, tree-like herb, which forms a tuft of large, long-stemmed leaves at the top. Therefore, papayas are also known as tree melons.
These fleshy fruits grow directly from the herb’s stock and weigh 300 to 500 grams on average. Some varieties can even produce up to a nine kilo papaya. When unripe, its leathery, sensitive skin is green. When it is ripe, it changes colour from yellow to yellow gold. Depending on the variety, its velvety pressure sensitive pulp has a light yellow, or dark orange to salmon-pink colour.
Due to their pressure sensitivity, they are picked when they are half-ripe, because they continue to ripen at room temperature. Green papayas picked too early do not ripen. However, they can be processed, similar to pumpkins, in making soups, stews or chutneys.
Papayas mainly contain magnesium,zinc, niacin, beta-carotene and C.
Season: Year round (imported produce)
Did you know...?
There are small, black stones in the middle of the fruit. These can be eaten and have a slight peppery taste.
1 portion a day corresponds to: