Papaya and its benefits

If you have space to plant one papaya tree, why not plant it and enjoy the fruits of your labor, literally. I have been waiting for these papaya to ripe and I thought it will never happen since the very root is not suitable for it. The soil is not that good and it is a bit rocky, as in too many rocks that we thought it will die naturally because it won’t get it roots vitamins that can sustain it. While waiting to these papaya to fully ready to eat, here’s some benefits when you buy papaya.

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The papaya /pəˈpaɪə/ or /pəˈpɑːjə/ (from Carib via Spanish), papaw, or pawpaw is the fruit of the plant Carica papaya, the sole species in the genus Carica of the plant family Caricaceae. It was first cultivated in Mexico several centuries before the emergence of the Mesoamerican classical civilizations.

The ripe fruit of the papaya is usually eaten raw, without skin or seeds. The unripe green fruit can be eaten cooked usually in curries, salads, and stews. Green papaya is used in Southeast Asia cooking, both raw and cooked. In Thai cuisine, papaya is used to make Thai salads such as som tam and Thai curries such as kaeng som when still not fully ripe. In Indonesian cuisine, the unripe green fruits and young leaves are boiled for use as part of lalab salad, while the flower buds are sautéed and stir-fried with chillies and green tomatoes as Minahasan papaya flower vegetable dish. Papayas have a relatively high amount of pectin, which can be used to make jellies. The smell of ripe, fresh papaya flesh can strike some people as unpleasant.

Papayas can be used as a food, a cooking aid and in traditional medicine. The stem and bark may be used in rope production. It can also be a meat tenderizing. Both green papaya fruit and the tree’s latex are rich in papain, a protease used for tenderizing meat and other proteins. It has ability to break down tough meat fibers and was used for thousands of years and it is now included as a component in powdered meat tenderizers.

Papaya fruit is a source of nutrients such as provitamin A, carotenoids, vitamins C, folate and dietary fiber. Papaya skin, pulp and seeds also contain a variety of phytochemicals, including lycopene ans polyphenols. In preliminary research, danielone, a phytoalexin found in papaya fruit, showed antifungal activity against Colletotrichum gloesporioides, a pathogenic fungus of papaya.

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