I’m not one to usually try “exotic” fruit (more of an apples-oranges-grapes kind of girl), but we had some papayas at our house and I decided to give it a try. My, what a shock I was in for.
On the outside, the papaya looks beautiful. A bright orange with a bunch of black seeds when you cut into the fruit, the papaya looks like a treat from paradise. Think of a bright, sandy beach with palm trees hanging over your head as you bask in the tropical wonder.
Once you take a bite, your fantasy is destroyed, to put it lightly. How can a fruit that looks so appealing taste so disgusting? (A quick Google search will confirm that I’m not the only one who thinks papayas taste and smell like vomit)
Naturally, I did some more research and thought I’d share some interesting tidbits I found about the papaya. None of which explain the nasty taste / smell though.
- Young papaya fruit contains enzyme called papain. Papain has been used as a natural meat tenderizer for thousands of years. (We need to find the enyzme that kills any hope of enjoying the fruit…)
- Papaya seeds resemble edible pepper. They can be ground and used as a substitute for black pepper. (Without the vomit taste I hope…)
- A small papaya contains about 300 percent of the recommended Vitamin C per day. (And 300 percent of the recommended gross smell / taste intake per day…)
- In many parts of the world, unripe papaya has been used for centuries by women as a natural contraceptive and to induce abortion. (Will admit that’s pretty cool)
- There are two varieties of papaya, Hawaiian and Mexican. The Mexican papaya can weigh as much as ten pounds while the Hawaiian usually weighs about a pound. (I wonder if one smells better…)
Anyhow, I’ve heard that you either love papaya or can’t go near it. Looks like I’m in the latter camp.