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Ingredients: Papaya

A tropical fruit with a smooth green exterior and an edible orange/pink interior surrounding a center of black seeds. 

Most likely southern Mexico and Central America.

The Spanish introduced papayas to Asia in the 16th century.

Papaya leaves contain the enzyme papain, which can be used to tenderize meat. 

New Oxford Book of Food Plants by John Vaughan et al. (2009)  

The Oxford Companion to Food. 3rd ed., by Alan Davidson and edited by Tom Jaine (2014) 

“Paypaya” by Scott Han Sheu” 

Papaya Recipes