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Recipes

Up to date as of February 13, 2010

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The exact origination of papaya is unknown but it is believed to be native to southern Mexico and neighboring Central America. The papaya is a melon like fruit with yellow-orange flesh enclosed in a thin skin that varies in color from green to orange to rose. Papayas are a good source of vitamin A and C.

Today papaya can be found all year long with the peak season being early summer and fall. Most of the papayas imported come from Hawaii, but smaller quantities from Florida, California, Mexico, Puerto Rico, and Central and South American countries are becoming more available.

The papaya enzyme called papain, is used as a meat tenderizer. It breaks down tough meat fibers. Its use is nothing new. South American cooks have been using papaya to tenderize meat for ages. It is sold as a component in powdered meat tenderizer available in most supermarkets. Selection

Look for papayas that are partly or completely yellow in color, depending on variety, that give slightly to pressure, but are not soft at the stem-end. Avoid papayas that are bruised, shriveled, or have soft areas. Papayas that are hard and green are immature and will not ripen properly. Uncut papayas have no smell. Papayas that are cut should smell sweet, not bad or fermented.

Storage

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Slightly green papayas will ripen quickly at room temperature, especially if placed in a paper bag. As the papaya ripens, it will turn from green to yellow. Place ripe papayas in a plastic bag and store in the refrigerator. Papayas will keep for up to a week, but it's best to use them within a day or two.

Varieties

There are two types of papayas, the Hawaiian and Mexican. The Hawaiian varieties also known as Solo papayas, are found most often in supermarkets. These fruits are pear shaped, weigh about a pound each, and have yellow skin when ripe. The flesh is bright orange or pinkish, depending on the variety. The Mexican varieties are not as common but can be found in Latino supermarkets. Mexican papayas are much larger then the Hawaiian types and can weigh up to 20 pounds and be more than 15 inches long. Although the flavor is less intense than the Hawaiian varieties, they are still delicious and enjoyable.

Source

  • Fruit & Vegetable of the Month: Papaya by the US Centers for Disease Control & Prevention, public domain government resource—original source of aricle

This article uses material from the "Papaya" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License.

Runescape

Up to date as of February 07, 2010
(Redirected to Papaya fruit article)

From the RuneScape Wiki, the wiki for all things RuneScape

Papaya fruit can be obtained from a Papaya tree using the farming skill or foraged with a Fruit bat familiar. Papaya can be eaten to heal 8 hitpoints and restore 10 run energy (previously 5 before the Rest Update), but they are not usually eaten due to their value.

NPC farmers will watch Palm trees in exchange for Papaya, because palm trees are commonly grown by players achieving high farming levels they are in high demand.

Papaya are also used at 84 Herblore in combination with a Super energy potion to make a Recover special, which restores 25% of the special attack bar.

The Pawya can only be caught with Papaya as bait.

After the 7 October high level Herblore update, the price rose from under 975 coins to 2000 in 11 days. This rise was caused by the introduction of the Recover Special and Extreme ranging potion, both of which require Papaya at a certain stage.

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This article uses material from the "Papaya fruit" article on the Runescape wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License.







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