Papaya Facts and Heath Benefits
The papaya is botanically a berry. It may look like it grows from a tree, but the papaya is actually the fruit of an herb. And a tall one at that — the papaya tree can grow over 10 feet tall. The word papaya derives from the Carib word ababai.
Australian grown papa a is available all year round with peaks in spring and autumn.
In recent year the Beetroot has made a grand comeback and been crowned a ‘superfood’ due to its high levels of antioxidants, which give them their rich purple colour. Beetroots are also an excellent source of iron, fibre, vitamin A, C and a range of B vitamins.
Historically the humble beetroot was generally used for dyes and natural medicinal purposes to aid in lowering triglyceride levels in the blood and enhance sexual performance.
Today, beetroots are inexpensive and most often used for dips and salads. The root can also be made into beet juice, which is popular for detoxification juicing. Beets need to be washed and the greens removed prior to cooking; they don’t have to be peeled.
• Bright orange/red flesh • Often pear shaped • Often green/yellow coloured skin • Sweet Flavour
• Distinct yellow flesh • Often rounder and larger than Red Papaya • Often pale orange skin • Less sweet flavour
Papaya is rich with vitamins, minerals and reduces inflammation. In fact, a cup of raw papaya contains 150 percent of the recommended daily intake of Vitamin C as well as 31 percent of Vitamin A and 10 percent of potassium. Papaya is high in beta carotene, which has been known to cause carotenemia, a harmless and temporary yellowing of the skin if you eat a ton of it.
NOTE: papaya contains latex and may cause a reaction in those who are allergic.
Boost your immunity:
Keep your body strong with a delicious dose of papaya. A single serve provides double your daily vitamin C requirements, helping keep your immune system in tip top shape.
Get your glow on:
Papaya contains a unique bundle of antioxidants which are essential for healthy glowing skin. The tasty tropical fruit is also 90% water, to keep your skin hydrated and refreshed!
Mums and Bubs:
Papaya is high in both folate and vitamin A, which are essential for the healthy development of babies in early pregnancy. The soft texture is also ideal for babies first food.
Papaya contains both soluble and insoluble fibres – which are both essential for a healthy and happy gut.
Feel fuller for longer:
Papaya is the perfect go-to snack. Not only is it low in kilojoules, it’s also high in fibre and has a moderate GI, which helps keep you feeling fuller for longer
Papayas are highly perishable. Once they ripen, they won’t last long unless refrigerated, and even then, no longer than a week or two.
Cooking with Papaya
Most people eat papaya raw. All you have to do is slice up the fruit into cubes, discarding the skin and seeds. You can even dress it with lime juice and a sprinkling of cayenne pepper. Fancy! In Thailand, they shred green papaya raw and serve in a salad called Som Tam with fish sauce, lime, sprouts, vegetables and fresh herbs. If you’re feeling adventurous, you can dry and grind papaya seeds and use as a black pepper substitute. Other uses for papaya include folk remedies to treat wounds, bites and Dengue fever.
The easiest way to save your papaya for later is to freeze in cubes, which can then be added to smoothies. But there is a long tradition in warmer climes of making into jam, chutney or pickles. Try dried papaya for a healthy snack when traveling.
Papaya on the menu
Beets add a colourful flair to dishes, even beyond salad and soup. There are plenty of recipes in which you can explore this vegetable’s full potential.