Ripe papayas are most commonly eaten fresh, merely peeled, seeded, cut in wedges and served with a half or quarter of lime or lemon. Sometimes a few seeds are left attached for those who enjoy their peppery flavor but not many should be eaten. The flesh is often cubed or shaped into balls and served in fruit salad or fruit cup. Firm-ripe papaya may be seasoned and baked for consumption as a vegetable. Ripe flesh is commonly made into sauce for shortcake or ice cream sundaes, or is added to ice cream just before freezing; or is cooked in pie, pickled, or preserved as marmalade or jam. Papaya and pineapple cubes, covered with sugar sirup, may be quick-frozen for later serving as dessert. Half-ripe fruits are sliced and crystallized as a sweetmeat.
Papaya juice and nectar may be prepared from peeled or unpeeled fruit and are sold fresh in bottles or canned. In Hawaii, papayas are reduced to puree with sucrose added to retard gelling and the puree is frozen for later use locally or in mainland USA in fruit juice blending or for making jam.
Unripe papaya is never eaten raw because of its latex content. [Raw green papaya is frequently used in Thai and Vietnamese cooking.] Even for use in salads, it must first be peeled, seeded, and boiled until tender, then chilled. Green papaya is frequently boiled and served as a vegetable. Cubed green papaya is cooked in mixed vegetable soup. Green papaya is commonly canned in sugar sirup in Puerto Rico for local consumption and for export. Green papayas for canning in Queensland must be checked for nitrate levels. High nitrate content causes detinning of ordinary cans, and all papayas with over 30 ppm nitrate must be packed in cans lacquered on the inside. Australian growers are hopeful that the papaya can be bred for low nitrate uptake.
A lye process for batch peeling of green papayas has proven feasible in Puerto Rico. The fruits may be immersed in boiling 10% lye solution for 6 minutes, in a 15% solution for 4 minutes, or a 20% solution for 3 minutes. They are then rapidly cooled by a cold water bath and then sprayed with water to remove all softened tissue. Best proportions are 1 lb (.45 kg) of fruit for every gallon (3.8 liters) of solution.
Young leaves are cooked and eaten like spinach in the East Indies. Mature leaves are bitter and must be boiled with a change of water to eliminate much of the bitterness. Papaya leaves contain the bitter alkaloids, carpaine and pseudocarpaine, which act on the heart and respiration like digitalis, but are destroyed by heat. In addition, two previously undiscovered major D1-piperideine alkaloids, dehydrocarpaine I and II, more potent than carpaine, were reported from the University of Hawaii in 1979. Sprays of male flowers are sold in Asian and Indonesian markets and in New Guinea for boiling with several changes of water to remove bitterness and then eating as a vegetable. In Indonesia, the flowers are sometimes candied. Young stems are cooked and served in Africa. Older stems, after peeling, are grated, the bitter juice squeezed out, and the mash mixed with sugar and salt.
In India, papaya seeds are sometimes found as an adulterant of whole black pepper. Collaborating chemists in Italy and Somalia identified 18 amino acids in papaya seeds, principally, in descending order of abundance, glutamic acid, arginine, proline, and aspartic acid in the endosperm; and proline, tyrosine, lysine, aspartic acid, and glutamic acid in the sarcotesta. A yellow to brown, faintly scented oil was extracted from the sundried, powdered seeds of unripe papayas at the Central Food Technological Research Institute, Mysore, India. White seeds yielded 16.1% and black seeds 26.8% and it was suggested that the oil might have edible and industrial uses.
Papaya juice and nectar may be prepared from peeled or unpeeled fruit and are sold fresh in bottles or canned. In Hawaii, papayas are reduced to puree with sucrose added to retard gelling and the puree is frozen for later use locally or in mainland USA in fruit juice blending or for making jam.
Unripe papaya is never eaten raw because of its latex content. [Raw green papaya is frequently used in Thai and Vietnamese cooking.] Even for use in salads, it must first be peeled, seeded, and boiled until tender, then chilled. Green papaya is frequently boiled and served as a vegetable. Cubed green papaya is cooked in mixed vegetable soup. Green papaya is commonly canned in sugar sirup in Puerto Rico for local consumption and for export. Green papayas for canning in Queensland must be checked for nitrate levels. High nitrate content causes detinning of ordinary cans, and all papayas with over 30 ppm nitrate must be packed in cans lacquered on the inside. Australian growers are hopeful that the papaya can be bred for low nitrate uptake.
A lye process for batch peeling of green papayas has proven feasible in Puerto Rico. The fruits may be immersed in boiling 10% lye solution for 6 minutes, in a 15% solution for 4 minutes, or a 20% solution for 3 minutes. They are then rapidly cooled by a cold water bath and then sprayed with water to remove all softened tissue. Best proportions are 1 lb (.45 kg) of fruit for every gallon (3.8 liters) of solution.
Young leaves are cooked and eaten like spinach in the East Indies. Mature leaves are bitter and must be boiled with a change of water to eliminate much of the bitterness. Papaya leaves contain the bitter alkaloids, carpaine and pseudocarpaine, which act on the heart and respiration like digitalis, but are destroyed by heat. In addition, two previously undiscovered major D1-piperideine alkaloids, dehydrocarpaine I and II, more potent than carpaine, were reported from the University of Hawaii in 1979. Sprays of male flowers are sold in Asian and Indonesian markets and in New Guinea for boiling with several changes of water to remove bitterness and then eating as a vegetable. In Indonesia, the flowers are sometimes candied. Young stems are cooked and served in Africa. Older stems, after peeling, are grated, the bitter juice squeezed out, and the mash mixed with sugar and salt.
In India, papaya seeds are sometimes found as an adulterant of whole black pepper. Collaborating chemists in Italy and Somalia identified 18 amino acids in papaya seeds, principally, in descending order of abundance, glutamic acid, arginine, proline, and aspartic acid in the endosperm; and proline, tyrosine, lysine, aspartic acid, and glutamic acid in the sarcotesta. A yellow to brown, faintly scented oil was extracted from the sundried, powdered seeds of unripe papayas at the Central Food Technological Research Institute, Mysore, India. White seeds yielded 16.1% and black seeds 26.8% and it was suggested that the oil might have edible and industrial uses.
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ISO 22000-2005,ISO 9001:2008, FSSAI, SSI, Seeds, Spice Board Of India, WHO GMP & NPOP, USDA, SGS organic certified.
Add.: J-507, AB, Sarna Dungar Industrial Area JAIPUR (RAJ.) 302012
MOB NO. +91-7597920642, +91 9414246808, +91-9314507455 (Neeraj Bhatnagar)
email: info@aciagro.com, director@aciaagro.com , marketing@aciagro.com
http://www.aciagrosolution.com
http://www.stevia.blogspot.com
http://www.indiamart.com/aciagrosolution
www.aciguarclutivationinindia.blogspot.in
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