Papaya

Papayas are a delicious tropical fruit, Mexican in origin, now grown in tropical climates all over the world. Their green skin turns yellow or orange when the fruit is ripe; the flesh is a pretty salmon color. Papayas are popular for breakfast and are used in ice cream, fruit salads, fruit tarts, and sauces. Papayas contain the enzyme papain, which aids in digestion (in fact, papayas were called the tree of health in the Caribbean because the fruit is so beneficial to people with stomach problems). Because of this enzyme, papayas can be used as a meat tenderizer, and, for the same reason, raw papaya will inhibit gelatin from jelling. Bringing the fruit to a quick boil will kill the enzyme. Papayas that are about half yellow will ripen in approximately three days if left at room temperature. The process can be greatly accelerated by placing the fruit in a paper bag with a banana. Ripe papayas should be stored, covered, in the refrigerator. They will keep this way for up to one week, but their delicate flavor will fade after a time.