4 January 2009 9,332 views 6 Comments
Ingredient Name: Papaya
Traditional Chinese Name: 木瓜; (mù gua)
What is this?
A relatively large, tropical fruit (ripe papaya can weigh from 1 pound to over 5 pounds each).
The fruit is ripe when it feels soft and the skin has turned from green to an amber yellow-orange.
The flesh of the fruit is juicy and sweet with a texture similar to cantaloupe and a flavour cross between pineapple and peach, but less tart.
A ripe papaya can be eaten raw.
Green (less ripe) papaya are generally used for cooking, including in Chinese soups.
Ripe papayas are popular in Chinese desserts.
How do I prepare it?
Cut the papaya in half, scoop out the seeds and remove the skin.
For soups, cut green papayas into large cubes and add them into the boiling water.
Where can I buy this?
You can purchase fresh red papayas from most supermarkets
They come in a variety of sizes depending on the species of papaya
What is the cost?
- Papaya can cost $1 – $4 CAD per fruit (depending on where you buy and size and seasonal fluctuations)
- The papaya fruit contains papain which may aid digestion
- Papaya fish soup is very popular in Asia for new mothers and are believed to encourage breast milk production – although it is recommended to use GREEN papayas rather than RED papayas
- Papaya is a “cool” fruit and may cause diarrhea and stomach pain if eaten in excess
To slow down the ripening process, keep papayas in the fridge
To speed up the ripening process, put papayas in a brown paper bag
Ground papaya seeds are a good substitute for pepper
Pictured below: Green Papaya