Because papaya dates from prehistoric times, there are dozensof varieties. Some are tiny while others are the size of a watermelon.In addition to being popular as a breakfast fruit and in salads,papaya's coolness and bland flavor in salsas complement spicyfood. Papaya pulp is a good addition to a marinade because itsbeneficial enzyme, papain, is a meat tenderizer. This fact accountsfor its unsuitability with commercial gelatin which have a protein(animal) base. Papaya, pineapple, and kiwi will not congeal.

Papaya tips
Green papaya ripens at room temperature in about 3-5 days. Ripepapaya can be refrigerated for a week. Green papaya can be usedin salsa and added to stews or soups like a vegetable. Papayaseeds are peppery and can be pulverized for salad dressing andmarinade. Add a slice of lemon or lime to a papaya half at breakfastor lunch to enhance the papaya flavor. For dessert, add a dipof sorbet to a papaya half. Cubes of papaya, fresh pineapple,and mango can be slightly warmed as a wonderful accompanimentfor fish or poultry.