Papaya Fruit Salad Recipe ( If you don't like eat directly then you can must try this recipe)
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The papaya (/pəˈpaɪə/ or US /pəˈpɑːjə/) (from Carib via Spanish), papaw, (/pəˈpɔː/[2]) or pawpaw (/ˈpɔːˌpɔː/[2] is the fruit of the plant Carica papaya, and is one of the 22 accepted species in the genus Carica of the plant family Caricaceae.[3]
It is native to the tropics of the Americas, perhaps from southern Mexico and neighbouring Central America.[4] It was first cultivated in Mexico[citation needed] several centuries before the emergence of the Mesoamerican classical civilizations.
Papayas can be used as a food, a cooking aid and in traditional medicine.[4] The stem and bark may be used in rope production.
Papaya flower bud cooked as vegetable in Manado cuisine
Meat tenderizing[edit]
Both green papaya fruit and the tree's latex are rich in papain,[4] a protease used for tenderizing meat and other proteins. Its ability to break down tough meat fibers was used for thousands of years by indigenous Americans. It is now included as a component in powdered meat tenderizers.
Nutrients, phytochemicals and culinary practices[edit]
Nutrient contents in %DV of common foods (raw, uncooked) per 100 g
[show] Protein Vitamins Minerals
Ch. = Choline; Ca = Calcium; Fe = Iron; Mg = Magnesium; P = Phosphorus; K = Potassium; Na = Sodium; Zn = Zinc; Cu = Copper; Mn = Manganese; Se = Selenium; %DV = % daily value i.e. % of DRI (Dietary Reference Intake) Note: All nutrient values including protein are in %DV per 100 grams of the food item. Significant values are highlighted in light Gray color and bold letters.[22][23] Cooking reduction = % Maximum typical reduction in nutrients due to boiling without draining for ovo-lacto-vegetables group[24][25]
Papayas, raw
Nutritional value per 100 g (3.5 oz)
Energy 179 kJ (43 kcal)
Carbohydrates
10.82 g
Sugars 7.82 g
Dietary fiber 1.7 g
Fat
0.26 g
Protein
0.47 g
Vitamins
Vitamin A equiv.
beta-carotene
lutein zeaxanthin
(6%) 47 μg
(3%) 274 μg
89 μg
Thiamine (B1) (2%) 0.023 mg
Riboflavin (B2) (2%) 0.027 mg
Niacin (B3) (2%) 0.357 mg
Pantothenic acid (B5)
(4%) 0.191 mg
Folate (B9) (10%) 38 μg
Vitamin C (75%) 62 mg
Vitamin E (2%) 0.3 mg
Vitamin K (2%) 2.6 μg
Minerals
Calcium (2%) 20 mg
Iron (2%) 0.25 mg
Magnesium (6%) 21 mg
Manganese (2%) 0.04 mg
Phosphorus (1%) 10 mg
Potassium (4%) 182 mg
Sodium (1%) 8 mg
Zinc (1%) 0.08 mg
Other constituents
Lycopene 1828 µg
Link to USDA Database entry
Units
μg = micrograms • mg = milligrams
IU = International units
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
Papaya fruit is a significant source of vitamin C and folate, but otherwise has generally low content of nutrients (right table). Papaya skin, pulp and seeds also contain a variety of phytochemicals, including carotenoids and polyphenols.[26]
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 Asian cooking, both raw and cooked.[27] 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. In Brazil, the unripe fruits are often used to make sweets or preserves.
The black seeds of the papaya are edible and have a sharp, spicy taste.[4] They are sometimes ground and used as a substitute for black pepper.
In some parts of Asia, the young leaves of the papaya are steamed and eaten like spinach.