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 Papaya
The fruit of a tropical American tree it was called " the food of the
angles" by Columbus when he discovered it in the Caribbean. . Up to
20 inches in length. Papayas turn from green to soft and yellow when ripe.
The flesh is orange. The black seeds can be eaten and are a source of
pectin but should be scraped out of melon before serving. The milky papaya
juice is very good, and should be chilled before drinking. Eat papaya as
if it were a melon, garnished with lime or lemon. The enzymes are a
natural tenderizer to meats and even today, island cooks add chunks of
unripe papaya to a stewing chicken to make it tender.Select The papayas should be at least half yellow and yield to gentle pressure. The fruit should be free from bruises with smooth unwrinkled skin, Avoid fruit that is very soft with a fermented aroma. Storage Green Papayas will ripen in 3 to 5 days at room temperature, out of the sunlight. The papaya is ripe when soft and almost fully yellow. Complimentary Flavors and Condiments lime. lemon, orange, grapefruit, apple, coconut, pineapple, chicken, shrimp. Nutrition 1/2 medium papaya = 65 calories
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