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The papaya is a large, pear-shaped fruit with a green-yellow skin. The soft, juicy flesh is usually orange.
The papaya originates from South America. It was discovered at the time that Christopher Columbus discovered South America. These days, papayas are also grown in Central America, Africa and Asia. Our papayas come from Brazil, Ecuador and Ghana.
The orange flesh is juicy and sweet and tastes quite like a melon. The papaya has a sweet flavour because the flesh does not contain any fruit acids.
You can eat the flesh of the papaya on its own, but it is also delicious in a fruit salad or dessert. Sprinkle the flesh with lime juice to enhance the flavour even more.
Store papayas in a dark place out of the refrigerator. A ripe papaya is yellow-green in colour, gives slightly when you press it and has a deliciously sweet smell.
The papaya contains enzymes which tenderise meat, so it is often used in meat dishes.
If you allow the seeds to dry, they become spicy, peppercorn-like spheres which are widely used in South American cuisine..
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| per 100 gr | |
| Energy (kcal) | 45 kcal |
| Energy (kJ) | 191 kJ |
| Carbohydrates | 9,9 g |
| of which sugars | 7,5 g |
| Fat | 0,1 g |
| of which saturates | 0 g |
| Fibre | 1,2 g |
| Protein | 0,6 g |
| Sodium | 2 mg |
| Vitamin C | 55 mg |
Click to enlarge
Cut the papaya in half lengthwise.
Scrape the seeds out with a spoon.
Cut into sections and peel with a vegetable peeler.
Cut the sections into chunks.