Strawberry Papaya (Sunrise) Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Carica papaya
Eaten fresh without skin or seeds, in fruit salads, as a garnish or dessert.
Good-quality papayas will be fairly large, 1/2 yellow or more and barely soft when ripe.
Avoid product that is too soft or has scars or blemishes.
Also look for and avoid fruit with any deeper pits in the skin - especially those with mold or decay.
Only refrigerate product that has fully ripened at room temperature.
Ripen Papayas at room temperature and never store a papaya that is less than half ripe in the refrigerator. Cooler temperatures permanently shut off the ripening process. Papayas that are one-quarter to one-half ripe can keep for one to two weeks if kept
Papayas with little to no yellow will ripen if left at room temperature for a few days.
Papaya is very low in Saturated Fat, Cholesterol and Sodium. It's also a good source of Dietary Fiber and Potassium, and a great source of Vitamin A, Vitamin C and Folate.
Rich in an enzyme called papain, Papaya is a natural meat tenderizer.
A squeeze of lime juice if often the only suggested addition to a papaya when eaten fresh.
This tree fruit is a berry to the botanist.
Papaya is sold in pill form to remedy digestive problems.
Papaya has been cultivated by Indians from the Caribbean down through much of South America since long before Columbus arrived in the New World.
Also called Star Fruit, good quality Carambola is firm and its skin will be yellow with no green tinges. Avoid fruit with brown, shriveled ribs. (...)
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