Ingredients


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    Papaya

    Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre. Papaya skin, pulp and seeds also contain a variety of phytochemicals, including natural phenols. The ripe fruit of the papaya is usually eaten raw, with or without skin or seeds.

    The unripe green fruit can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked. The unripe green fruits and young leaves are boiled for use as part of lalab salad, while the flower buds are sautéed and stir fried with chillies and green tomatoes as Minahasan papaya flower vegetable dish.

    Both green papaya fruit and the tree's latex are rich in papain, a protease used for tenderizing meat and other proteins. Its ability to break down tough meat fibers was used for thousands of years by indigenous Americans. It is now included as a component in powdered meat tenderizers.

    Women in India, Bangladesh, Pakistan, Sri Lanka, and other countries have long used green papaya as an herbal medicine for contraception and abortion. Enslaved women in the West Indies were noted for consuming papaya to prevent pregnancies and thus preventing their children from being born into slavery.