But, don't let its unassuming look fool you. Within its blah looking exterior, it has tender, juicy and sweet orange flesh. Don't believe me? Try it for yourself. =)
HOW TO PICK FRESH PAPAYA IN THE STORE
LOOK FOR THESE:
- A green and fresh stem end (It is also good if the flesh around the stem end has a yellow tin to it.)
- Has a yellow/orange shade evenly throughout partially (This characteristic means the fresh papaya is ripen or partially ripen to some degree while on the tree before picked. Their flesh are more flavorful.)
- With a more slender shape (These are the male papayas. They have less seeds and more meat.)
- Heavy for size
AVOID THESE:
- A wilting, browning or soft stem end
- With soft or brown spots
HOW TO STORE FRESH PAPAYA
I never refrigerate a fresh papaya. The refrigeration process tend to remove its natural flavor and texture.
IN ROOM TEMPERATURE: When fully ripe, fresh papaya should be consume within a day or two once brought home. However, a partially ripen papaya can stay fresh for about 4-5 days, depends on how ripe it is. TRY NOT put anything heavy on top, a bruised papaya can spoil fast.
NOTES ON HOW TO PREPARE FRESH PAPAYA
Wash the papaya, then cut it in half lengthwise. The seeds in the core can be easily removed with a spoon. Do not be stingy when scraping the seeds off the core of a fresh papaya, because the thin whitish layer of flesh can be bitter sometimes. It's good to make sure to remove it completely.
CUT INTO SLICES (MORE CONVENIENT FOR EATING): Now you can cut them into slices as you would with a melon. The skin of a papaya is very thin and taste a bit bitter. So, just enjoy the flesh and discard the skin.
CUT INTO CUBES (GREAT FOR SOUP OR FRUIT SALADS): Peel off the skin with a knife or a vegetable peeler. Then cut into cubes.
Papaya, when translated in Chinese, it is 木瓜. 木 means wood. 瓜 means squash or melon.
