Papaya

The papaya (Carica Papaya) plant is actually a large herb rather than

a tree.

It was first found in the tropical lowlands of Central and South

America. It’s believed that the Spanish and Portuguese sailors carried the

papaya to other tropical and subtropical countries.

Papayas are frequently found growing as cultivated garden plants and

also in cleared areas of abandoned farms. Two common varieties in the

Pacific are Solo and Dillingham. Solo, a small pear-shaped variety from

Hawaii, has sweet pink flesh. Dillingham has a large elongated fruit with

pink to orange flesh.

Papaya is rich in vitamin A and vitamin C (ascorbic acid). While

stewing or baking papaya destroys some of the vitamin C, the use of lemon or lime juice in recipes probably aids in its retention. One cup of fresh papaya daily will more than supply the needed amount of vitamin C per person.Ripe papaya is a nutritious breakfast or desert fruit. It’s often

combined with other fruits in salads. Fresh papaya pulp with cream or milk

makes a nutritious frozen desert. Green papaya may be cooked as a

vegetable, candied, or pickled.

One medium papaya (about 11/4 lbs.) yields about 1 cup of pulp, or

11/2 to 2 cups of cubes. One medium papaya contains 240 calories.

Papaya-Banana Nectar

1 cup mashed papaya

1/2 cup mashed ripe banana

1 cup guava juice, unsweetened

1/2 cup sugar

2/3 cup water

2 tablespoons lemon juice

Pare ripe papaya and banana, cut into pieces, and press through a

coarse sieve. Combine all ingredients, mix until thoroughly blended, chill

and pour over cracked ice.

If electric food blender or mixer is used, combine all ingredients and

blend for 2 minutes.

PACIFIC ISLANDS COOKBOOK, University of Hawai’i