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The papaya, also known as mamao, tree melon, lechoza (Venezuela and the Dominican Republic), or pawpaw is the fruit of the tree Carica papaya, in the genus Carica.
It is a small unbranched tree, the single stem growing to 5-10 m tall, with the spirally arranged leaves confined to the top of the trunk; the lower trunk is conspicuously scarred with the leaf scars of where older leaves and fruit were borne. The leaves are large, 50-70 cm diameter, deeply palmately lobed with 7 lobes. The flowers are produced in the axils of the leaves, maturing into the large 15-45 cm long, 10-30 cm diameter fruit. The fruit is ripe when it feels soft (like a ripe avocado or a bit softer) and its skin has attained an amber to orange hue.
Cultivation and uses
Originally from southern Mexico, Central America and northern South America, the papaya is now cultivated in most tropical countries.
The primary use of the papaya is as an edible fruit. It is usually eaten raw, without the skin or seeds.
Papaya is rich in an enzyme called papain (a protease which is useful in tenderizing meat) and other proteins. Its utility is in breaking down the tough meat fibers and it has been utilized for thousands of years in its native South America. It is included as a component in powdered meat tenderizers. Papaya enzyme is also marketed in tablet form to remedy digestive problems.
The black seeds are edible, and have a sharp, spicy taste. They are sometimes ground up and used as a substitute for black pepper.
External links
- Fruits of Warm Climates: Papaya and Related Species
- California Rare Fruit Growers: Papaya Fruit Facts.
Brassicales | Fruit | Medicinal plants | Tropical agriculture
بابايا | Bo̍k-koe | Melontræ | Papaya | Carica papaya | Papajo | Papaye | Pepaya | Carica papaya | פפאיה | Papaja | പപ്പായ | Pokok Betik | Papaja | パパイヤ | Mamão | Papaya | Papaija | Papaya | பப்பாளி | 番木瓜
"Papaya"