Papaya

HOW TO PICK FRESH PAPAYA 

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.

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.

FUN TO KNOW ABOUT PAPAYA
Papaya, when translated in Chinese, it is 木瓜. 木 means wood. 瓜 means squash or melon.

Green, unripe papayas (check out the photo on the right) do not taste very sweet. However, they are awesome for papaya soup.