Today, papayas are relatively easy to buy. Sweet and refreshing, they
also supply good amounts of vitamin C and folate (folic acid), and some
potassium. Papayas also contain an enzyme called papain, which aids
in digestion.
The
cultivated papaya has yellow orange or rose coloured flesh enclosed
in skin that ranges in colour from green to orange to rose. The flavour
of the sweet, juicy flesh is sometimes described as a cross between
a peach and a melon. At the fruit's centre is a large cavity containing
dozens of small, glistening seeds, which are edible and can be used
as a garnish.
Buying
Papayas are picked when firm ripe to help them survive long distance
shipping to market and are frequently sold partially ripe. Papayas turn
from green to yellow orange as they ripen, so you should choose fruits
that are at least half yellow; the colour change begins at the bottom
and progresses toward the stem end. Papayas that are completely green
with no tinge of yellow have been picked too soon and may never ripen
properly.
Fully
ripe papayas are three quarters to totally yellow or yellow orange;
they will give slightly when pressed gently between your palms, but
should not be soft and mushy at the stem end. The skin should be smooth,
unbruised, and unshriveled, but light, superficial blemishes may be
disregarded. Uncut papayas have no aroma; cut papayas should smell fragrant
and sweet, not harsh or fermented.
Storage
A papaya that is one quarter to one third yellow will ripen in two to
four days if left at room temperature: Place it in a paper bag with
a banana to hasten ripening. Transfer ripe papayas to a plastic bag
and store in the refrigerator. They will keep for up to a week, but
the delicate flavour fades, so use them within a day or two, if possible.
Preparation
Wash the papaya, then cut it in half lengthwise and scoop out the seeds.
Save them for garnishing, if desired. Use this papaya "boat"
as a container for salads or simply eat it with a spoon. Or, pare a
whole or halved papaya with a paring knife or vegetable peeler and cut
the flesh into wedges, slices (either crosswise or lengthwise), or dice.
A melon baller is handy for scooping out the flesh.
Unlike most fruits, papaya does not discolour or darken after it's been
cut or peeled.
Do
not use uncooked papaya (or fresh pineapple) in gelatin moulds, as the
papain enzyme it contains will prevent the mixture from setting.