Anna Delany, adapted from www.Fruits&VeggiesMatter.gov
Papaya is a melon like fruit with yellow-orange flesh enclosed in a thin skin that varies in color from green to orange to rose.
The exotic, musky taste of this tropical fruit combined with its creamy, soft texture make papaya a popular pick for fruit bowls, salads, snacks and desserts. Once you sink your teeth into it, you’ll know why Christopher Columbus called papaya the “fruit of the angels”!
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There are two types of papayas, the Hawaiian and Mexican. The Hawaiian variety, also known as Solo papaya, is found most often in supermarkets. This type of papaya is pear shaped, weighs about a pound, and has yellow skin when ripe. The flesh is bright orange or pinkish, depending on the variety.
Papayas are a rich source of vitamin A and C. One half of a small papaya can provide 150 percent of the recommended dietary intake of Vitamin C. It is low in calories, fat free, cholesterol free, and a good source of potassium, folate, and fiber. The papaya nutrients promote the health of the cardiovascular system and also provide protection against colon cancer.
Papaya also contains the digestive enzyme, papain, which is used like bromelain, a similar enzyme found in pineapple, to treat sports injuries, other causes of trauma, and allergies.
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