1. PAPAYA

2. Papaya Papayas are spherical or pear shaped fruit that
can be as long as 20
inches. Their flesh is a
rich orange with hues of
yellow or pink. The
inner cavity is filled with
black, round seeds in
a jelly like substance.

3. Papaya Papayas are deliciously sweet, like a cantaloupe,
with a musky undertone.
The seeds are edible.
They have a sharp,
peppery taste.

4. Papaya Papayas are native to Central America. Spanish &
Portuguese explorers brought
Papaya to many subtropical
lands they visited including
India, the Philippines and
Africa.
Christopher Columbus
reportedly called papaya
“the fruit of the angels.”

5. Papaya In the 20th century papayas were brought to the United
States. Today, Hawaii is
the major U.S. producer.
The United States,
Mexico & Puerto Rico
are the largest commercial
producers of papaya.

6. Papaya The ripe papaya is eaten without skin or seeds, fresh or dried.
The unripe green fruit
can be eaten cooked, in curries,
salads & stews.
Green papaya is used in Thai
cooking both raw & cooked.
Papaya is high in pectin so it is
used to make jellies.

7. Papaya Green papaya is rich in an enzyme called
papain which can be used to tenderize
meat.
Papain is sold in tablet as a medicine to
help aid digestive problems. It is also used
as an ointment to treat cuts, rashes, stings
& burns.
The stem & bark of the
papaya tree are used in
the production of rope.

8. Papaya Papaya is an nutrient powerhouse. It is an excellent source of
vitamin C, as well as
a good source of
vitamin E, vitamin
A, folate, potassium,
magnesium, & fiber.

9. Papaya References http://www.whfoods.com/
fruits%20gr-pe/papaya.html