The two major types of papaya are Mexican and Hawaiian. Bake a papaya pie (simmer the fruit first for about 7 minutes) with a shortbread and toasted … They are also sometimes used in local folk medicines to treat burns, acne, toothache, and constipation. A relatively hardy plant, the Tainung is actually a descendant of the Sunrise papaya. Comparable to a cantaloupe melon in flavor, both types of papaya will have a thinish skin that is edible (but tastes horrible and so is usually discarded) and a seed sack in the center; the seeds of some papayas are edible, and are considered by some people to be a form of health food, but are normally thrown away by most consumers due to their bitter taste. The Hawaiian papaya usually falls somewhere in between. Though a dwarf plant, the Red Lady produces fruit that usually averages between 3 and 5 pounds when fully ripe. Top 10 Countries with the Lowest Recorded Crime Rate, World’s Top 10 Countries with Slow Internet Connection, Top 10 Greatest Scientists who Changed the World, Top 10 Horrifying Terrorist Attacks of All Times. Modern research also confirmed that eating large amounts of unripe papaya works as a natural contraceptive and can induce abortion. Also sometimes called the Formosa papaya, the Tainung was developed in Taiwan in the mid-1980s, and today is commercially cultivated throughout Asia, the Caribbean, and Central America. The virus can be identified by the spots on the papaya skin that look like rings (hence its name). The flesh is relatively firm and very sweet and juicy. Not a particularly sturdy papaya, the Waimanalo Solo is normally only found in local Hawaiian markets and on the West Coast of the United States, and is sometimes used in canned fruit medleys and cocktails. A bit larger than the Sunrise Solo, it will normally weigh between 1.5 to 2.5 pounds when ripe.eval(ez_write_tag([[250,250],'elist10_com-large-mobile-banner-1','ezslot_6',113,'0','0'])); The Waimanalo Solo papaya has a dark green, smooth skin and a thick, firm orange flesh that is fairly sweet and slightly acidic. Mexican papayas are, obviously, native to Mexico and are still most often cultivated there, as well as parts of South America, the lower part of the United States, and in other parts of the world. She is an experienced blogger who enjoys researching interesting facts, ideas, products, and other compelling concepts. The Solo papaya plant has proven quite adaptable and hardy when it comes to cross fertilization and genetic enhancements, and is considered to be the ‘father’ of the Solo papaya family. The flesh is salmon-pink to light red in color and quite firm; it is slightly less sweet than the Sunrise, but sweeter than the Mexican varieties. Grown in Western Australia, the Guinea Gold papaya gets to a little more than 2 pounds and has beautiful yellow flesh. Papayas will vary in size based on the variety, but will typically have either a sweet red or orange flesh, or a sometimes slightly less sweet yellow or greenish flesh. In many parts of the world, papayas have been used as both contraception and as a way to induce abortion, with the latter being more effective if you eat large quantities of it. They can even help aid in digestion, thanks to the enzyme known as papain, and they are one of the fastest-growing varieties of tropical plants consumed today. These papayas have a longer than average shelf life, and are usually available in the United States year round.eval(ez_write_tag([[250,250],'elist10_com-leader-1','ezslot_2',109,'0','0'])); Another cultivar developed at the University of Hawaii, the Waimanalo Solo (also called the X-77, presumably after its research case number) is a mid-size papaya. Despite the confusion, pawpaw and papaya are two separate species of plants, with the dominant papaya species called Carica papaya being grown in the West Indies, South America, and Hawaii… eval(ez_write_tag([[468,60],'elist10_com-medrectangle-3','ezslot_1',102,'0','0']));Although it is often associated by many people with the beautiful, exotic tropical islands of the South Pacific, the papaya is actually believed to have originated in Southern Mexico and neighboring parts of Central America.
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