Spring Ingredient Essentials: Papaya

Papayas, once referenced to as “fruit of the angels” by Christopher Columbus, originated in Mexico and Central America and is known the world over as a symbol of the tropics. They are a rich source of antioxidants, with high levels of vitamin C, vitamin A, vitamin B and potassium. Along with an assortment of flavonoids, minerals and a healthy dose of fiber, papaya has a sweet, buttery texture and clocking in at 55 calories per cup they are not only delicious, but have anti-inflammatory properties and support your immune system to boot!

How do I pick the best papayas?

There are two varieties of papaya: the smaller Hawaiian and the larger Caribbean/Asian papaya. Both are equally delicious! Unless you are somewhere tropical, finding a fresh, ripe papaya at the market is next to impossible. No need to worry though, papayas can successfully ripen at home.

When you are on the lookout for papayas, first focus on the skin. The outside of the papaya should be green-yellow in color. A few soft, bruised spots are no cause for alarm, just ensure that the fruit has not been pierced. Overall the fruit should be firm and have a bit of give when lightly squeezed. A shriveling skin indicates ripening, so keep this in mind when you are shopping. Some recipes call for sweetened and ripe papaya, while others call for the unripened variety. Both are wonderful, just keep in mind that the flavor becomes deeper, sweeter and more intense as the fruit ripens.

Papaya ripens quickly and only needs 2-3 days on your counter to be at peak sweetness. If your kitchen starts smelling like sweet papaya, it is overripe.

What can I make with papayas?

From a batido de lechosa, a papaya smoothie, to chilled soup, sorbet, and simply enjoying it raw, this fruit is easy to use in all things sweet. Its peppery tasting seeds are also perfect for a homemade salad dressing!

Preparation is quick and easy. First rinse your papaya under cool water to get rid of any dirt. Peel the skin with a vegetable peeler to preserve the maximum amount of fruit, or if you are savvy peeling with a knife go for it. Cut the fruit in half lengthwise and scoop out the seeds. Reserve or discard the seeds at your discretion. Cut papaya into wedges or bite-sized pieces for easy eating and recipe use.

And storage? Papayas will stay fresh in the fridge for 2-3 days and if frozen 10-12 months. For ultimate freshness, follow usual preparation of papaya and transfer cubes to an airtight container.

Recipes to try include:  Papaya Lime Ice Cream, Papaya and Pineapple Granola Bars and Papaya and Pineapple Compote.