if you’re planning to lose weight, don’t worry to add this light papaya fruit to your diet
The papaya, papaw, or pawpaw is the plant Carica papaya, one of the 22 accepted species in the genus Carica of the family Caricaceae. It is native to the tropics of the Americas, perhaps from southern Mexico and neighboring Central America.
The papaya is a small, sparsely branched tree, usually 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 in diameter, deeply palmately lobed, with seven lobes. The fruit is a large berry about 15–45 cm long and 10–30 cm in diameter. 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.
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.
Papaya plant needs heavy doses of manures and fertilizers. Apart from the basal dose of manures (@ 10 kg./plant) applied in the pits, 200-250 g. each of N, P2O5, and K2O are recommended for getting high yield. Application of 200 g. N is optimum for fruit yield but papain yield increases with an increase in N up to 300g.
HARVESTING YOUR PAPAYA TREE
Papayas are ready to harvest when most of the skin is yellow-green. After several days of ripening at room temperature, they will be almost fully yellow and slightly soft to the touch. Dark green fruit will not ripen properly off the tree, even though it may turn yellow on the outside. Mature fruit can be stored at 45° F for about 3 weeks. Papayas are often sliced and eaten by themselves or served with a myriad of other foods. They can also be cooked to make chutney or various desserts. Green papayas should not be eaten raw because of the latex they contain, although they are frequently boiled and eaten as a vegetable. In the West Indies, young leaves are cooked and eaten like spinach. In India, seeds are sometimes used as an adulterant in whole black pepper.
ABOUT MUNNAR PAPPAYA
Munnar pappaya – This variety of pappaya is known for its enormous quantity of sweet pulp. Munnar pappaya can be grown by each and every people as it needs least care. The amount of space required for this plat is also less, moreover the yield of the plant is also high. The pappaya fruit will arrive at minimum of 2 Kg or even more.
As compared to other kinds of pappaya plants, this variety has only very little chance of catching diseases. Planting the seedling tilted a little to one side is preferable