In detail

Papaya


Characteristics

Surname: Papaya
Latin name: Carica papaya
Number of species:
family: Melon tree growth
growing region: along the equator
Orig. circulation area: Mexico
harvest time: all year round
Wuchshцhe: 3 - 12m
Older: perennial plant
calories: about 40kcal per 100g
fruit color: yellowish-red, orange
mass: 2 - 5kg
GrцЯe: 15-40cm
Contained vitamins: Vitamin A, C, E
Included minerals: Calcium, potassium, magnesium
taste: sweet

Interesting about the papaya

The papaya is the fruit of the papaya tree or Carica papaya, which belongs to the family of melon tree plants. Originally the papaya probably came from Mexico, where it got its name from the Arawak Indians. Spanish seafarers, who called the papaya "the fruit of the angels," finally brought it with them from their voyages in the sixteenth century, whereby the plants were soon cultivated outside of South America as well. Today they are found in tropical and subtropical areas of Australia, Africa, India and Central and South America.
The papaya reaches growth heights of up to twelve meters and forms spirally growing leaves with long stems and seven lobes, which are thrown off regularly, leaving scars on the trunk. As a result, the plant is bare and has only in the upper part of a leaves consisting of leaves. In the leaf axils grow arranged in groups the fruits that develop from female, male or bisexual white flowers.
Papayas are actually berries and surrounded by a thin, green-yellow shell. They can weigh up to forty centimeters long and five kilos, with commercially available papayas being much smaller. The edible and very nutritious black kernels sit in the middle of the fruit and are surrounded by flesh, which enjoys great popularity worldwide due to its sweet aroma and juicy texture.
Papayas are eaten raw and in fruit salads, pürriert for juices and smoothies and overcooked to salsas, chutneys and jams. In addition, they serve as an ingredient for many curries and exotic salads with fish and seafood.
The enzyme papain contained in the kernels of the fruits and leaves of the papaya accelerates the digestion and promotes the splitting of the proteins supplied with the food into the individual vital amino acids. Papain also has a strong anti-inflammatory effect and relieves complaints of rheumatic diseases. The papaya is rich in vitamins such as A, C, E or beta-carotene and contains magnesium, folic acid, potassium and fiber. Numerous studies have shown that these fruits support the desiccation of the organism, build up the intestinal flora and act as mushrooms.