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Papaya / Papaw
The papaya originates from central America, but it is widely cultivated in the tropical climes of Asia, Africa and Polynesia. It is a giant herbaceous plant that grows to around eight metres high. After the banana, it is possibly the most widely cultivated tropical fruit crop, and, due mainly to its popularity as a food and medicinal source, it is found in many Queensland backyards. It is sometimes referred to as Mother Nature’s Treasure Chest because of its very high nutrient levels. Characteristics The papaya’s size varies depending on variety, but they are mostly round, pear-shaped or oval. They measure from 10 cm to 50 cm and weigh from 200 g to more than 3 kg. The fruit is green when unripe and turns deep yellow or orange when mature. The firm flesh is either yellow or orange, depending on variety, and there is an abundance of tart, but edible, black seeds contained within the fruit’s central cavity. Taste Soft, juicy and sweet tasting. Buying and Storing Papaya bruises easily and it is best not to buy if the skin is damaged. Unripened fruit should be left to ripen at room temperature, and then kept in a refrigerator for five to seven days. Preparing and Serving To eat fresh, cut the fruit in half lengthwise, discard the seeds and scoop out the flesh. It can be added to fruit salads, made into ice cream and sorbets, and it also goes well with cured meats and savoury dishes, such a curries. Green, unripened papaya can be used as a vegetable and cooked in the same way as zucchini. Grated green papaya combined with chilli, chopped nuts and fish sauce makes a tasty salad. Young leaves can be cooked and eaten like spinach. Availability All year. Varieties Hawaiian solo, PNG Red, Yellow hybrids-1B. Acknowledgement The information about avocados is mainly sourced from the Department of Primary Industries and Fisheries Queensland publication Tropical Tastes - Fruits, Foods and Flavours of North Queensland and is reproduced with due acknowledgement and authority.
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