Papaya is the fruit of the ‘Carica papaya’, a fast-growing, short-lived perennial tree, 3 to 15 years old and 2 to 10 meters high. Its fruit is an oval, oblong, almost cylindrical berry, grooved laterally at its top, which can reach a large size, 10 to 25 cm long and 7-15 cm wide, and its weight is usually between 500-1000 g, although there are specimens that can reach up to 5 kg, and smaller varieties around 300-400 g.
With a thin, yellowish-green, yellow or orange skin when ripe, it is fleshy, juicy, sweet and soft, and its pulp is orange with a buttery texture and small, round, shiny black seeds inside. Its fragrant aroma is reminiscent of melon and its taste can be described as a fusion of pear, melon and strawberry flavours.
MEXICO, THE CRADLE OF PAPAYA
Originally from southern Mexico, the tree is grown in climates with temperatures ranging from 15-35 ºC, mainly in the states of Michoacán, Colima, Veracruz and Oaxaca, among others. However, some believe that it comes from the Peruvian Andes. It also grows naturally in the Caribbean and Florida, mainly.
Papaya production has spread over time to South American countries such as Colombia, Peru, Brazil, Argentina, etc. In Spain, they are grown in the Canary Islands and other papaya-producing countries are in East Africa, as well as South Africa, Sri Lanka, India, Malaysia, Australia and Israel, and although until recently it was considered an exotic fruit, it has now been introduced into markets almost all over the world and can be purchased at any time of the year.
According to the Food and Agriculture Organization of the United Nations (FAO), the country that produces the largest amount of papaya is India, with 43 per cent of the total papaya fruit in the world.
Although there are eight or nine commercial varieties, the most important are those with redder flesh and a weight of 300-500 g. from the group called ‘Solo’, with a pear shape, sweet flavour and hard shell, and which occupies first place worldwide in terms of exports.
‘Sunrise’, also from the ‘Solo’ group, is more oval and slightly elongated, of excellent quality and good resistance to transport and handling, and comes mainly from crops in Brazil and the Canary Islands. One of the most commercial varieties, ‘Golden’, belongs to this last group, which is golden in colour and has a more insipid flavour.
The ‘Formosa’ papaya, also known as the giant papaya or ‘papayón’, is very large and can weigh between 2 and 3 kilos, with a pinker, juicier and sweeter flesh. Within this variety, there are yellow ones, which are more appreciated, and green ones, which have very weak skin and little resistance.
Whether in juice or its natural state, papaya has been gaining more and more followers. But it is not only its exotic flavour that makes it attractive; it is also very nutritious and has a large amount of vitamins, B, A (or beta-carotene) E, and C, the importance of which in papaya, due to its quantity, is greater than that offered by the oft-recommended kiwi.
Vitamin C acts effectively against pathogens and can be taken in large quantities without any problem since it is not stored in the body: what the body does not need is excreted through urine.
A GREAT HELP TO DETOXIFY THE BODY
Other important components of papaya are sodium, calcium, iron, potassium, phosphorus and magnesium, substances that are essential for the immune system, cellular functions and metabolism. It is also rich in water and fibre (with a laxative effect) and has a low caloric value due to its small amounts of carbohydrates.
It contains papain, an enzyme that helps dilute food proteins and is very useful in digestive problems, such as gastroenteritis, colitis, hiatus, acidity, etc.
Our food often lacks fibre, vitamins, enzymes and mineral salts, which is why toxic substances are stored in our cells, disrupting our metabolism, digestion processes and water levels. Papaya is a great help in detoxifying toxins, since eating this fruit guarantees a deep cleansing of the intestine (toxins in the intestine are the origin of many diseases), as well as the regeneration of the glandular system.
In terms of gastronomy, papaya is a light fruit that always feels good. Perfect to eat plain, alone or with orange juice, cheese and, especially, with a few drops of lime to enhance its flavour. It is excellent to combine in salads, to accompany meat, seafood or fish dishes, as well as in the preparation of desserts and drinks. The seeds, with a strong and spicy flavour, are not normally eaten, unless you want to take advantage of their laxative properties, according to specialist Eduardo Dubon.
Finally, nutrition specialists assure that those who eat the ripe fruit of the papaya tree, called ‘Carita papaya’, will be providing great benefits to their health.
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