All about papayas |14 March 2013
FRUIT OF THE DAY
Papayas
Papaya fruit or pawpaw is packed with numerous health benefiting nutrients and digestive, and medicinal properties. Papaya tree is grown extensively all over the tropical regions and cultivated for its fruits and latex papain, an enzyme that is used in food industry.
Papayas which are pear-shaped fruits is said to ripen when it feels soft to thumb pressure, and its skin has attained an amber to orange hue.
There are numerous black seeds inside and the flesh is orange in color with either yellow or pink hues, soft in consistency and has a deliciously sweet, musky taste with rich flavor.
Health benefits of the papaya
The papaya fruit is very low in calories and contains no cholesterol; however, is a rich source of phyto-nutrients, minerals, and vitamins. It contains soft, easily digestible flesh with a good amount of soluble dietary fiber that helps to have normal bowel movements; thereby reducing constipation. It’s fresh, ripe fruit is one of the fruits with the highest vitamin-C more than that of oranges and lemons. Research studies have shown that vitamin C has many important functions like free radicals scavenging, immune booster, and anti-inflammatory actions.
It is also an excellent source Vitamin Awhich is required for maintaining healthy mucus membranes and skin and is essential for visual sight. These compounds are known to have antioxidant properties; help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes. Papaya fruit is also rich in many essential B-complex vitamins such as Folic acid, pyridoxine (vitamin B-6), riboflavin, and thiamin (vitamin B-1). These vitamins are essential in the sense that body requires them from external sources to replenish and play a vital role in metabolism.
Fresh papaya also contains a good amount of potassium and calcium. Potassium is an important component of cell and body fluids and helps controlling heart rate and blood pressure countering effects of sodium.
Papaya has been proven natural remedy for many ailments. In traditional medicine, papaya seeds are anti-inflammatory, anti-parasitic, and analgesic, and they are used to treat stomachache and ringworm infections.
Harvest and storage
Papaya is usually harvested when it shows signs of maturity; evident as skin slightly turning to yellow. Organic papayas generally left to ripen on the tree; however, care should be taken since over-ripen fruits actually fall off themselves and spoiled.
Unripe green papaya is cooked as a vegetable in many Asian, African and Pacific regions. However, the fruit should not be eaten raw as it contains toxic alkaloids in its milky latex.
Praparation and serving methods
Wash papaya fruit thoroughly in cold running water to remove dust and any pesticide residues. Skin is bitter in taste and inedible. Remove skin with "peeling knife," cut the fruit longitudinally into two equal halves. Gently remove seeds and thin slimy layer loosely adhering to the flesh. Cut the fruit longitudinally like melon or cut into small cubes.
Here are some serving tips:
Ripe papaya fruit is usually eaten raw with a twist of lemon drops.
Fresh papaya cubes are a great addition to fruit salads.
Papaya juice with ice cubes is a popular drink.
Its cubes are used in ice creams, shakes, sorbets, salsa, etc.
Ripe fruit also goes well with chicken and seafood savory dishes.
Unripe green papaya can be used as a vegetable, either cooked, usually in stews, stir-fry, curries, and soups.
Safety
Papayas contain white milk like latex substance, which can cause irritation to skin and provoke allergic reaction in some sensitized persons. Ripe papaya fruit can be safely used by pregnant women. Unripe, green papaya should be avoided in them since it contains a lot of papain, a proteolytic enzyme that used commercially to tenderize meat. In addition, ripe-papaya fruit, seeds, latex, and leaves also contain carpaine, an alkaloid which could be dangerous when eaten in high doses.