Jamaican Papaya

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The Jamaican papaya or pawpaw is indigenous to the Caribbean and Central America. It grows on a tall tree-like plant with the leaves confine to the top of the tree. This versatile fruit is well-known throughout the world. The Jamaican papaya can be enjoyed in many ways which adds to its popularity.

The ripe Jamaican papaya is usually enjoyed raw after removing the skin and seeds. When fully ripe the fruit will have a sweet mild taste that is vaguely similar to peach. At this stage the papaya will be soft and the skin will be amber to orange color. Wonderful as an appetizer, breakfast fruit or desert famous papaya has made its way into the culinary world.

The versatility of the Jamaican pawpaw cannot be over-stressed. It has been used in some ways that never seize to stretch the imagination like in jelly, cooked into stews and curries which incidentally is sumptuous. The green Jamaican papaya fruit is a source of latex and an enzyme called papain which is integral ingredient in meat tenderizer. It also made into tablets which are marketed as a remedy for digestive disorder.