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Sure! Here’s the translation: Origin: SPAINThe 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: The papaya is a fruit that grows in clusters; it has an oval and oblong shape,
is large in 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, namely Solo and Puna, which typically yield specimens weighing up to 450 grams and are very sweet.
Consumption: It is primarily consumed as fresh tropical fruit due to its sweet and juicy pulp; it is prepared cut into sugary pieces sprinkled with lime juice to enhance its flavor, and it also pairs well with other fruits in fruit salads or mixes. Especially delicious when served cold.
When it is still unripe, it is often consumed as a cooked vegetable, in meat stews and as a tenderizing agent in marinades. It has been processed into soft drinks, jellies, jams, ice creams, candies, and preserves.
Its flavor is unique; its sweet pulp resembles that of strawberries and bananas, while the seeds inside add a spicy touch to its fleshy flesh. Its texture is creamy, soft, and juicy.
The black seeds can be ground and used as a dressing for salads or meats, having a flavor similar to mustard seeds.
Choosing the Right Papaya: The specimens that yield easily to pressure are the most flavorful; the skin should not have blemishes, and its color should range from yellow to red (the part not exposed to sunlight will be green).
Properties of Papaya:
Its main component is water, followed by carbohydrates, with potassium being the abundant mineral, and it also contains vitamins C and provitamin A. Its fiber content aids in intestinal evacuation.
It is worth noting that it contains a low proportion of a proteolytic enzyme (papain) used for tenderizing meat or clarifying beer. This enzyme present in papaya stimulates digestion and is very beneficial for people with stomach issues, such as acidity, gastritis, and aids in the slow digestion processes associated with meat intake.
Papaya juice is very corrosive; be cautious with sensitive and irritable skin, such as that of children.
The price shown is an estimate based on the weight of the product. The final price will depend on the weight of the delivered product.
Sure! Here’s the translation: Origin: SPAINThe 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: The papaya is a fruit that grows in clusters; it has an oval and oblong shape,
is large in 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, namely Solo and Puna, which typically yield specimens weighing up to 450 grams and are very sweet.
Consumption: It is primarily consumed as fresh tropical fruit due to its sweet and juicy pulp; it is prepared cut into sugary pieces sprinkled with lime juice to enhance its flavor, and it also pairs well with other fruits in fruit salads or mixes. Especially delicious when served cold.
When it is still unripe, it is often consumed as a cooked vegetable, in meat stews and as a tenderizing agent in marinades. It has been processed into soft drinks, jellies, jams, ice creams, candies, and preserves.
Its flavor is unique; its sweet pulp resembles that of strawberries and bananas, while the seeds inside add a spicy touch to its fleshy flesh. Its texture is creamy, soft, and juicy.
The black seeds can be ground and used as a dressing for salads or meats, having a flavor similar to mustard seeds.
Choosing the Right Papaya: The specimens that yield easily to pressure are the most flavorful; the skin should not have blemishes, and its color should range from yellow to red (the part not exposed to sunlight will be green).
Properties of Papaya:
Its main component is water, followed by carbohydrates, with potassium being the abundant mineral, and it also contains vitamins C and provitamin A. Its fiber content aids in intestinal evacuation.
It is worth noting that it contains a low proportion of a proteolytic enzyme (papain) used for tenderizing meat or clarifying beer. This enzyme present in papaya stimulates digestion and is very beneficial for people with stomach issues, such as acidity, gastritis, and aids in the slow digestion processes associated with meat intake.
Papaya juice is very corrosive; be cautious with sensitive and irritable skin, such as that of children.
