The pear-shaped papaya (also called tree melon) is botanically a member of the melon family. If you remove the inedible green to intense yellow skin from fully ripe fruit, the soft, juicy salmon to orange-colored flesh appears. There is a cavity in the middle, where hundreds of peppercorn-like seeds lie.
Origin
Ecuador, Brazil, Africa.
Taste
The papaya impresses with its mild, sweet aroma.
Use
Fully ripe papayas are mainly eaten raw or made into fruit juice, sauces or chutneys. The exquisite aroma of the papaya is best enjoyed pure. To do this, the fruit is halved lengthways and the seeds are removed. The flesh can now be easily scooped out. Papayas can also be peeled and cut into cubes or slices for use in fruit salads or desserts. Their exotic taste also goes well with poultry or scampi.
Storage
Ripe papayas are very delicate and will last for about three to four days at room temperature.
