Papayas

The papaya is considered to be one of the healthiest fruits to eat and to some the most nutritious fruit of all. In 1992, the Center for Science in the Public Interest (CSPI), a Washington-based consumer group that studies nutrition, compared forty fruits for their overall healthfulness. Based on a point system awarded to each fruit for the RDA percentage of the nine individual vitamins plus estimations for potassium and fiber, the papaya was number one, followed by cantaloupe, strawberries, oranges, and tangerines. Papayas are not only nutritious they are also delicious.

Papayas grow directly on the stalk of a branchless tree that can reach a height of 30 feet. Botanically a berry, the papaya is a member of a very small family of fruits that includes the passion fruit. Papayas range in shape from a good-size pear weighing about ½ pound to an oblong watermelon weighing up to 20 pounds. All papayas have black seeds that look a little like caviar. The flesh of papayas is somewhat melon like in texture with hints of banana, peach, and mango in flavor.

Brazil is the largest papaya producer, with about 43 percent of the world's production. Mexico is second, followed by India, Indonesia, and Zaire. Virtually all the papayas consumed in the United States come from Hawaii, while Florida produces a small quantity.

Selection & Storage
Papayas are normally picked before they are fully ripe, called the mature green stage. They are picked early because when ripe they bruise too easily during transit. From this point the fruit will pass through three additional stages, evidenced by an increasing amount of yellow appearing on the exterior, beginning at the bottom of the fruit and working its way to the top. The stem end will be a good indicator of any decay or other signs of being overripe.

The second stage will begin to show some yellowing. The third stage will be equally green and yellow. In the fourth stage, the papaya is considered to be about 75% ripe with a predominately yellow color. A ripe papaya should have a light fragrance and yield slightly to pressure much like an avocado.

Ideally you want to buy the fruit in the third stage when the papaya is half-green and half-yellow. This will help ensure that the papaya was not damaged during the final stage of ripening. Papayas with less than smooth skin are still good to purchase unless there are obvious soft or sunken spots. Papayas will ripen further at home stored on the counter at room temperature. A general rule of thumb is green papayas will take five to seven days to ripen, stage two about two to four days, and stage three about one to two days.

Since papayas are ethylene sensitive, they will ripen more quickly when put in a paper bag along with ethylene-producing fruit such as apples or bananas. However, keep those fruits away when the papaya is fully ripe. Ripe papayas will keep in the refrigerator for up to a week. I don't recommend freezing papayas because they will not taste very good when defrosted.

Preparation
In many ways, papayas can be prepared like melons. The most popular way to eat papayas is to cut them in half, scoop out the seeds and eat the flesh with a spoon. Cut papayas, like melons, won't darken when exposed to air. However, unlike melons, the seeds of papayas are worth saving. Rinse them and add them to dishes as a garnish. They're nutty and slightly peppery.

Papayas can also be peeled if you plan to cube or slice the papaya fruit. Use a sharp paring knife or vegetable peeler to peel the papaya then halve, scoop out the seeds, and cut as desired. In salads or fruit kebabs, papayas go naturally with other tropical fruit such as mangoes, bananas, pineapples, and coconuts. Like fresh pineapples, papayas have an enzyme that prevents gelatin from setting so be sure not to include papayas in gelatin salads.

Papaya tastes great when combined with pork meats, especially ham, and with poultry. Grilling fish or other seafood on skewers with papaya cubes is a great combination since they both cook quickly. I also recommend using papayas with prosciutto instead of melon in appetizers. Do not discard overripe papayas because they can be pureed for sauces or smoothies with honey and juices and perhaps some yogurt.

Tony's Tip
Papain, a milky latex collected from unripe papayas, is dried and sold as a disinfectant, digestive aid, beer clarifier, and meat tenderizer. Don't try making your own tenderizer with papayas.

Tony's Favorite Recipe
Sauteed Papaya with Macadamia Nuts

Varieties
Solo is the most common variety available in the United States and is the variety grown in Hawaii. Pear-shaped and weighing about a pound it comes in two types, the Kapoho and Sunrise. Both have a medium green skin when picked and mature to yellow or yellow-orange when ripe. Inside, the flesh of the Kapoho is a golden yellow, whereas the Sunrise is a pinkish orange or light salmon.

Waimanalo is a less common Hawaiian variety grown on the island of Oahu. It is larger than the Solo with yellow-orange flesh.

Mexican papaya is becoming more available in the United States as our Latin population increases. This papaya is long and cylindrical with a flesh similar to the Sunrise but a bit deeper in color.

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