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Papaya- The Wonderful Fruit of Southeast Asia

Everyone is familiar with the name. But for most of us, the mention of the fruit does not give a distinct impression in terms of taste, though it certainly conjures up an impression of the tropics. For those familiar with the fruit, they’re more apt to see it as a good old standby, one that’s pleasant enough to eat on its own, but nothing to sing about.

There are two types of papayas, although all papayas are originally from southern Mexico. The species most commonly consumed in North America and Hawaii are yellow when ripe, can be held in the hand, and have yellow flesh. In Southern and Southeast Asia, large heavy dark-colored papayas are the norm. To know more benefits of papaya visit https://www.rubyrise.com.au/.

The latter is a quintessential part of a Thai beach fruit plate. The taste of both is quite similar, slightly musky with a honey tinge. Although the Asian cultivar is stronger in taste. Both varieties are reminiscent of melons, but unfortunately lack the complexity and delicious nectar of melons.

Despite its unmistakable culinary qualities, papaya fruit is delicious in tropical hotcakes, smoothies and shakes, and fruit salads. Along with being healthy, it is quick to give nutritious fruits even in poor soil.

Papaya seeds are edible and pungent, somewhat like black pepper. They have many medicinal properties but are particularly known to be conducive to good digestion. They are also used as contraceptives, with medical evidence supporting their efficacy!

The papaya is sometimes called the paw, but the latter refers to a second fruit altogether. The paw is related to the custard apple, and the northernmost tropical fruit, native to the Ozarks. Their flavor, when ripe, is somewhat like a cross between a banana and a mango (which they are similar to). However, they have a very short shelf life and ferment quickly.

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