22 Jul Eating Papaya in Panama
By Natalie Warner
I get to meet a lot of people doing what I do. A comment I frequently hear is how good certain foods, particularly tropical fruits, are compared to what they can find in their local super markets. Papayas are often brought up in these discussions. They are often picked early for large market consumption, giving them less time to develop the mild, mango-melon like flavors that can often be associated with papaya. Try one here and you may find yourself becoming a bit pickier when it comes to eating this fruit.
There are essentially two types of papaya. One variety, known as the yellow or golden papaya has yellow flesh inside. These papayas tend to be smaller and more circular shaped than the second variety. The other type, which is most common in Panama, has red/orange flesh. This type of papaya is often called red papaya and is more oblong shaped. All unripe papaya, regardless of the variety, is known as green papaya. Papaya can be eaten at any stage of ripeness.
Payapa is a fruit native to Latin America. The fruit can be found on trees that grow up to 10m (30ft) tall. Every part of the tree, from the roots, leaves, and fruit can be consumed. Many cultures believe that the tree cures or helps with a variety of health ailments.
These beliefs are not surprising, however. Papayas are high in fiber and vitamin c. Papaya contains the enzyme papain, which is believed to help with many ailments, including digestion. The highest amounts of papain are found in green papayas, although ripe papayas still contain significant amounts. Be careful how much you eat! Too much can cause gastrointestinal distress. Seeds are believed to have their own healing abilities, including in aiding in parasite removal.
Allergy precautions
It is important to note that people who have latex allergies can experience an allergic reaction to papaya. The skin of the fruit releases a latex fluid, especially in green papayas. People who are allergic to other tropical fruits, including kiwi, pineapples, and avocados may want to take extra precautions as well.
Buying papaya
Papaya can be found year round in Panama in grocery stores and at fruit stand vendors. Most fruit stand vendors will let you know when the papaya will be ready to eat. Here are a few things to look for when buying a ripe papaya:
- Opt for papaya with yellow skin. One that is deep orange in color is over-ripe.
- Smell the stem. A sweet smelling papaya is a good papaya. Over-ripe fruits will have a pungent “feet” smell to them.
- Papaya should be firm, not squishy.
- Unripe papaya can be stored on your kitchen counter until you are ready to use it.
Preparing papaya
Cutting a papaya is fairly simple. Here are a few simple steps to enjoy the fruit.
- Start by cutting the fruit lengthwise.
- Scoop out the seeds, and either discard them or set them aside for later use.
- Some people stop at this point, squeeze lime onto the papaya and use a spoon to enjoy the fruit.
- Peel the skin off the papaya using a sharp knife or vegetable peeler. Be careful as this part of the process can be a bit slippery.
- Slice or chop to desired shape.
Eating the fruit
The whole fruit can also be eaten, including the skin. The seeds have a peppery taste. They can be eaten with a little honey or can be dried. Once dried, papaya seeds can be placed in a pepper mill and be used as a pepper substitute. The smaller the papaya, the more mild the seeds.
Recipes
Ready to get your papaya on? Here are a few recipes to get you started!
Sweet Green Papaya-Dulce de Papaya (English)
Dulce de Papaya (Español)
