History
Papaya (Carica papaya) is native to southern Mexico. It was cultivated by Native Americans before colonization. It is also during colonization that is introduced into Martinique. It is found today in all the tropical countries.
Varieties
There are many varieties of papaya according to the flesh color (light, yellow to dark red). There are male papaya trees and female papaya trees but only the female papaya tree bears fruit. Papaya has a green trunk and closely resembles the palm tree. It has large palmate leaves and fruits are grouped along the trunk. He needs a strong rainfall for fruit.
The papaya is a shrub of 3 to 7 meters high. Its lifespan is short, three to five years, but it constantly produces from the first year of planting. When the main trunk is cut or broken, it is common for secondary branches to be formed; they can also occur naturally without altering the main trunk. The hollow trunk of 20 cm in diameter is covered with a greenish or grayish bark and marked leaf scars.
Health benefits
Papaya contains a specific enzyme, papain, which is found in the latex of unripe fruit. Papain activates digestion. Its seeds are used as an anthelmintic. It is a low-energy fruit. Its regular consumption does not lead to calorie overload. It is rich in vitamin C and carotene, two protective antioxidants.
Uses
The papaya is eaten raw when the bay when it arrives at maturity, but also as a vegetable, like a squash. In the Caribbean, we consume green papaya in gratin or stew. The ripe papaya can be used to design jam. Sometimes it is also found in tropical fruit salads. Its flowers, roots and dried or ground seeds are used in the preparation of herbal teas.
