The papaya, or pawpaw as the man calls it, is the fruit of a little tree that is native to the West Indies. Its ripe fruit is usually eaten raw, without the skin or seeds. The unripe green fruit of papaya can be eaten cooked, usually in curries, salads and stews.
Green papaya fruit and the tree’s latex are both rich in an enzyme called papain which is used to tender meat and other proteins. Papain is also very good for easing stomach ailments and an exceptional aid to digestion. A rich source of minerals and vitamins A, C and E, papain also breaks down wheat gluten, which may be of great help those sensitive to gluten.
We use papaya in salads and stews, and sometimes in drinks.