My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
{{getOldPrice()}}{{getPrice()}}
¡ Buying this product you get {{calculatedProductMenttos()}} menttos !
Papaya or Carica papaya belongs to the Caricaceae family, its origin dates back to Central America and it is cultivated in Florida, Hawaii, South Africa, India, Ceylon, the Malay Archipelago, the Canary Islands, and Australia.
Characteristics: Papaya is a fruit that grows in clusters; it has an oval and oblong shape,
large size (it can reach up to 25 cm long by 15 cm in diameter), its skin is yellow, yellowish-green, or orange; its pulp is tender, aromatic, fleshy, and juicy with a reddish-orange color and black seeds.
There are different varieties, including Solo, Bluestem, Betty, Fairchild, Rissimee, Garahan, Hurtusgred, and Puna. The most popular varieties are those cultivated in Hawaii, Solo and Puna, which generally produce specimens of up to 450 gr and are very sweet.
Consumption: it is mainly consumed as fresh tropical fruit, for its sweet and juicy pulp; it is prepared cut into sugared pieces sprinkled with lime juice to enhance its flavor, it also combines very well with other fruits in fruit salads. Especially delicious when served cold.
When it is not yet ripe, it is usually consumed as a cooked vegetable, in meat stews and marinades as a tenderizer. It has been industrialized in soft drinks, jellies, jams, ice creams, sweets, or preserves.
Its flavor is unique, its sweet pulp resembles strawberries and bananas, and the seeds inside give a spicy touch to its fleshy flesh. Its consistency is buttery, soft, and juicy.
The black seeds can be ground and used for seasoning salads or meats, they have a flavor similar to whole mustard seeds.
Choosing Papaya: specimens that yield easily to pressure are the tastiest, the skin should not have blemishes and its color should be between yellow and red (the part where the sun has not hit will be green).
Properties of Papaya:
Its main component is water, followed by Carbohydrates, the mineral found in abundance is Potassium and it also contains Vitamins C and provitamin A. Its fiber content helps in intestinal evacuation.
It is worth noting that a proteolytic enzyme (papain) is found in low proportions, used to tenderize meat or clarify beer. This enzyme present in Papaya stimulates digestion and is very beneficial for people with stomach problems, such as acidity, gastritis, and favors slow digestion processes due to meat intake.
Papaya juice is very corrosive, be careful with sensitive and irritable skin like that of children.
Papaya or Carica papaya belongs to the Caricaceae family, its origin dates back to Central America and it is cultivated in Florida, Hawaii, South Africa, India, Ceylon, the Malay Archipelago, the Canary Islands, and Australia.
Characteristics: Papaya is a fruit that grows in clusters; it has an oval and oblong shape,
large size (it can reach up to 25 cm long by 15 cm in diameter), its skin is yellow, yellowish-green, or orange; its pulp is tender, aromatic, fleshy, and juicy with a reddish-orange color and black seeds.
There are different varieties, including Solo, Bluestem, Betty, Fairchild, Rissimee, Garahan, Hurtusgred, and Puna. The most popular varieties are those cultivated in Hawaii, Solo and Puna, which generally produce specimens of up to 450 gr and are very sweet.
Consumption: it is mainly consumed as fresh tropical fruit, for its sweet and juicy pulp; it is prepared cut into sugared pieces sprinkled with lime juice to enhance its flavor, it also combines very well with other fruits in fruit salads. Especially delicious when served cold.
When it is not yet ripe, it is usually consumed as a cooked vegetable, in meat stews and marinades as a tenderizer. It has been industrialized in soft drinks, jellies, jams, ice creams, sweets, or preserves.
Its flavor is unique, its sweet pulp resembles strawberries and bananas, and the seeds inside give a spicy touch to its fleshy flesh. Its consistency is buttery, soft, and juicy.
The black seeds can be ground and used for seasoning salads or meats, they have a flavor similar to whole mustard seeds.
Choosing Papaya: specimens that yield easily to pressure are the tastiest, the skin should not have blemishes and its color should be between yellow and red (the part where the sun has not hit will be green).
Properties of Papaya:
Its main component is water, followed by Carbohydrates, the mineral found in abundance is Potassium and it also contains Vitamins C and provitamin A. Its fiber content helps in intestinal evacuation.
It is worth noting that a proteolytic enzyme (papain) is found in low proportions, used to tenderize meat or clarify beer. This enzyme present in Papaya stimulates digestion and is very beneficial for people with stomach problems, such as acidity, gastritis, and favors slow digestion processes due to meat intake.
Papaya juice is very corrosive, be careful with sensitive and irritable skin like that of children.
