Monday, 18 August 2008
The papaya is most often found in countries with a tropical climate and as such is easily found in Malaysia. I’d say, very quickly, that the papaya ranks as one of my favourite fruits. The papaya is usually eaten, without the skin and seeds of course, although it can also be made into a juice. The fruit is high in vitamins C and A and also contains a large number of minerals. The papaya is well regarded in many cultures and is well known for promoting digestion as well as good bowel movement. The fruit (and other parts of the plant) contains an enzyme that helps break down protein and this is why, traditionally, the leaves and fruit are sometimes used as a meat tenderiser.
In Malaysia, the unripe papaya fruit is sometimes sliced thinly and then pickled to make a delicious snack. This is also often served as an appetizer in restuarants. Other times the fruit is dried or even candied.
To me, nothing beats a slice of freshly cut ripe papaya. Maybe chilled pieces of papaya eaten with ice cream or lightly dressed with sweet ginger syrup. Whichever way you choose to eat it, Papaya is one delicious fruit!