Papaya

FruitTropicalEnzymeLeaves are also edible

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Papaya

FruitTropicalEnzymeLeaves are also edible

The ripe fruit is used as a fruit, while the unripe green fruit is used as a vegetable. In Indonesia, there is also a culture of eating the extremely bitter leaves after preparation.

This familiar fruit is available year-round throughout Indonesia. The ripe, orange flesh is a staple for breakfast and juices. However, papaya's importance in Indonesia doesn't end there. Unripe green papaya is treated as a vegetable and widely used in stir-fries and soups. Its leaves are also eaten. The leaves are extremely bitter, but they are prepared by rubbing with salt or boiling to remove the bitterness, then cooked in coconut milk or used in mixed dishes.

How to Eat Ripe Fruit

The easiest way to eat ripe papaya is to cut it in half lengthwise, remove the black seeds with a spoon, and scoop out the flesh. The flesh is very soft, with a melon-like texture and a unique sweet flavor. In Indonesia, it's common to squeeze lime juice over it. The lime's acidity enhances the papaya's sweetness and provides a refreshing aftertaste.

Uses for Unripe Papaya

Unripe green papaya is treated as a vegetable, not a fruit. The flesh is white, firm, and not sweet. It is shredded and used in salads for its crisp texture, or as an ingredient in stir-fries and soups. It is particularly well-suited for cooking with meat, as its enzymes help to tenderize it.

Cooking Methods for Leaves and Flowers (Manadonese Cuisine)

Papaya leaves and flowers are characterized by their strong bitterness. In Manadonese cuisine from Sulawesi, this bitterness is intentionally highlighted in the famous dish 'Tumis Bunga Pepaya' (stir-fried papaya flowers). The flowers and leaves are stir-fried with chilies, aromatics, and sometimes smoked fish, creating a complex 'adult' flavor profile of bitterness, spiciness, and umami. There are also household tricks to reduce the bitterness, such as boiling them with guava leaves.

Edible Leaves and Health Benefits

Due to their strong bitterness, papaya leaves have traditionally been used for medicinal purposes (Jamu). They are believed to help alleviate symptoms of dengue fever. When used as food, techniques like boiling them with tamarind leaves are employed to reduce the bitterness. Additionally, the 'papain' enzyme found in the fruit aids in digestion.