Considered one of the quintessential tropical fruits, Carica papaya has been present on tropical tables since long before the arrival of the conquistadors. Believed to be a native species to Central America, Mexico and tropical South America, the papaya is grown in all tropical areas of the world, and is a staple food in many Asian, African and tropical island cultures around the globe.
The first names for papaya appear to be of Aztec and Mayan origin. In many areas of Mexico it was named chichihualtzapotl in ancient Nahuatl, meaning "zapote nodriza" or the "mothering zapote," since it was believed to increase fertility in both men and women. There are many different species known, but only a few are cultivated commercially.
Papayas grow on a single-trunk tree having no branches, but with abundant leaves on top. The fruits are soft and oblong and vary in color, including green, yellow, orange and pink.
They can weigh up to 15 pounds, but usually farm-grown fruits stay between two and four pounds and are about 10 inches long. Papaya is extremely sweet and almost creamy, with a bright orange to salmon flesh color and soft black seeds inside. The flesh can be eaten green, usually in salads or stews, since it cooks like a zucchini when immature. When fully ripe, the flesh is eaten plain as naturally sweet fruit that can be mixed in salads, be a part of desserts and baked goods, take center stage in many drinks and concoctions, and even be the base of a lush tropical sauce for meats and vegetables. Papaya seeds can be used when mashed as the base for scrumptious salad dressings since they resemble mustard seeds in flavor and texture.
Papaya roots are also eaten in the tropics in exchange for tubers, usually added to ste*s and mashes such as yucca or sweet potato. This includes the Tico traditional picadillo de raiz de papaya, now a classic in certain areas of the country and an alternative to picadillo de arracache, made with another tuber of similar consistency. Wrapping `meat in the leaves along with adding the sap from leaves or trunk to cuts of hard meat will act as a tenderizer and speed up the cooking process, thanks to the presence of papain, a digestive enzyme similar to the pepsin our stomachs produce. Other types of proteolytic enzymes include bromeline from pineapple and actidine from kiwis.
Due to papaya's high presence of potassium and low concentration of sodium, it is recommended for assisting with weight loss and fluid excretion. It also contains antioxidants, such as carotenes, that help prevent cancer and control the metabolism. One cup of papaya contains 100% of the recommended daily amount of Vitamin C.
The best papayas are ones allowed to mature on the tree, since most of their carbohydrates have been transformed into fructose. Unfortunately, most commercially produced papayas are picked green from their tropical homelands in order to withstand the long transportation process until they reach destination markets in full "ripeness." Papayas are grown in most tropical areas of the world, but the globe's biggest exporters are Brazil, Costa Rica, Thailand, and Hawaii.
In Costa Rica, papayas are available year round; however, the largest commercial production takes place during the summer's dry months due to lowered levels of fungi and diseases. Papayas can be found growing almost everywhere in the country, though the plant thrives at elevations between 1,500 and 300 feet above sea level. When left to grow wild, papaya fruit usually is inedible due to its high presence of papain. Papayas represent a delicacy that is now being discovered all over the world, so enjoy this sweet treat.
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