How to cut a papaya? Get here the information about this exotic fruit!
This tropical plant, which originated in Mexico, is now cultivated worldwide in the tropics and subtropics. Significant locations are in Australia, India, America, and Africa.
The papaya fruit reaches size in height 15-45 cm and a diameter of 10-30 cm; it can reach a weight of 3-6 kg. However, the fruits common in Europe have a maximum weight of 0.5 kg.
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Appearance and taste
Ripe papaya has yellowish-green skin. The flesh of the papaya is orange to pink. The black seeds contained in the fruit are getting surrounded by skin and are also edible.
How to cut a papaya: Peel papaya with the peeler
Papayas are best getting bought between October and May. Make sure that the fruits are ripe – then they taste best.
You can recognize ripe papaya by the fact that its color changes from green to yellow.
To ensure that the fruit is natural to process, you should peel it with a peeler. This way, you can remove the skin wholly but thinly.
If you do not like the slightly bitter taste under the skin, you should peel the papaya more generously.
When peeling, remove the ends of the papaya as well. You can do this easily with a peeler or knife.
Video About How To Cut and Eat Papaya
How to cut a papaya: Cut the papaya fruit in half and remove the seeds.
How to cut a papaya: Before you can eat the fruit, you must remove the seeds. However, you do not have to throw them away, as they can be easily getting transformed into a spice.
If you cut the papaya in half, take a tablespoon and scrape the seeds out of the inside.
The seeds are edible so that you can process them further. They taste similar to cress and are mainly getting intended to support the digestive tract.
To grind the papaya’s kernels exceptionally well, you should lay them out on a baking tray together with paper and bake at 100 degrees for about 10 minutes.
How do you eat papaya?
You can eat papaya, either raw or cooked. You can cut it open, take out the seeds and then scrape out the flesh with a spoon.
Or you can remove the skin with a peeler, cut the papaya in half, remove the seeds and cut the flesh into pieces for eating.
The pulp of the papaya is reminiscent of melon and tastes sweet and refreshing. The fruits contain a lot of water and are quite low in calories.
Papayas also have a higher vitamin C content than lemons or oranges. The papain enzyme contained in papayas splits protein molecules and is particularly suitable for tenderizing tough meat during cooking.
You do not have to dispose of the papaya seeds, but you can use them as well. Remove the seeds altogether from the pulp and dry them in the oven at a low temperature for a few hours.
Then you can either chew them pure or use them as a spice in the pepper mill. The aroma of papaya seeds reminds you of pepper.
Papaya is healthy, and even the seeds are healthy!
Everything about papaya is healthy: pulp, seeds, and even the leaves.
But the tropical fruit, which originally comes from South America, is particularly popular because of its unique taste: mildly sweet and an aroma between apricot and melon.
Christopher Columbus is said to have called the papaya the fruit of the angels because of its aroma.
The papaya plant belongs to the genus of the melon tree family (Caricaceae). It is the botanical name of the papaya Carica papaya.
Although the plant can grow up to ten meters high and is heavily woody, it is not a tree or shrub and is therefore often referred to in textbooks as a tree-like herb.
Its fruits, the papayas, are among the berries.
Green outside, orange inside and lots of seeds
Papayas grow all year round.
The fruits weigh up to five kilograms, are elongated oval, often pear-shaped, and have rough, leather-like skin, green-yellow to dark orange depending on the variety and degree of ripeness.
The flesh is light pink, salmon-colored to orange. In the middle are black, spherical seeds, which are surrounded by a layer of mucus.
The papayas, which are getting marketed here all year round, usually weigh only around 500 grams. They come mainly from Brazil and Thailand.
One-piece covers the daily requirement of vitamin C
But papayas are even more valuable because of their vitamins, minerals, and enzymes, which are essential for health:
- Vitamin E for healthy cells
- Vitamin A and beta-carotene for healthy eyes, skin and mucous
- Calcium for healthy bones and teeth
- Potassium for the regulation of the water balance
- B vitamins for the nerves
- Iron for blood formation and muscles
- Vitamin C for strengthening the immune system
One hundred grams of fruit flesh contains around 80 milligrams of vitamin C; they cover almost the daily requirement of this vital substance.
Secondary plant substances such as anthocyanins, which also give the fruit flesh its intense color, are said to promote wound healing.
Maturation and storage
The buyer should take a close look at the fruit when buying papaya. If it is still completely green, it will not ripen any further. It must already have yellowish stripes or spots when it is getting obtained so that it can ripen completely. Red spots are also a sign of beginning ripening.
The compressive strength of the fruit can also recognize ripeness. The easier it can be pressed in with a finger, the further the maturity has progressed.
In contrast to many other fruits, there is no danger of the papaya becoming overripe except when it begins to ferment or rot.
Info: The softer the fruit is, the more intense and sweet the taste becomes.
Use in the kitchen
Our recipe tips:
- Grilled Papaya
- Thai salad with papaya
- Mozzarella with Papaya
- Papaya jam
- Yogurt with papaya
Feel free to share this article about “How to cut a papaya” with someone who likes to eat papayas.