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Difference between revisions of "Carica papaya - Madhukarkati"
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In some parts of Asia, the young leaves of the papaya are steamed and eaten like spinach. | In some parts of Asia, the young leaves of the papaya are steamed and eaten like spinach. | ||
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| + | ==Common name== | ||
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| + | * '''English''' - Papaya | ||
| + | * '''Kannada''' - ಪರಂಗಿ | ||
| + | * '''Hindi''' - पपीता | ||
== References == | == References == | ||
Revision as of 09:39, 8 March 2017
The papaya (from Carib via Spanish), papaw, or pawpaw is the plant Carica papaya, one of the 22 accepted species in the genus Carica of the family Caricaceae.[1]
Description
The papaya is a large, tree-like plant, with a single stem growing from 5 to 10 m (16 to 33 ft) tall, with spirally arranged leaves confined to the top of the trunk. The lower trunk is conspicuously scarred where leaves and fruit were borne. The leaves are large, 50–70 cm (20–28 in) in diameter, deeply palmately lobed, with seven lobes. Unusually for such large plants, the trees are dioecious. The tree is usually unbranched, unless lopped. The flowers are similar in shape to the flowers of the Plumeria, but are much smaller and wax-like. They appear on the axils of the leaves, maturing into large fruit - 15–45 cm (5.9–17.7 in) long and 10–30 cm (3.9–11.8 in) in diameter. The fruit is a type of berry. It is ripe when it feels soft (as soft as a ripe avocado or a bit softer) and its skin has attained an amber to orange hue.
Uses
The ripe fruit of the papaya is usually eaten raw, without skin or seeds. The unripe green fruit can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked. In Thai cuisine, papaya is used to make Thai salads such as som tam and Thai curries such as kaeng som when still not fully ripe. In Indonesian cuisine, the unripe green fruits and young leaves are boiled for use as part of lalab salad, while the flower buds are sautéed and stir-fried with chillies and green tomatoes as Minahasan papaya flower vegetable dish. Papayas have a relatively high amount of pectin, which can be used to make jellies. The smell of ripe, fresh papaya flesh can strike some people as unpleasant. In Brazil, the unripe fruits are often used to make sweets or preserves.
The black seeds of the papaya are edible and have a sharp, spicy taste. They are sometimes ground and used as a substitute for black pepper.
In some parts of Asia, the young leaves of the papaya are steamed and eaten like spinach.
Common name
- English - Papaya
- Kannada - ಪರಂಗಿ
- Hindi - पपीता
