Papayas were revered by the Indians throughout South America as an incredibly healthy food and natural medicine. It is said that Christopher Columbus called papayas ‘the fruit of the angels’. Other explorers recognized how beneficial papayas are as a natural remedy for many ailments and carried the plants to other lands in their travels, such as the Philippines, India and Africa. Although papayas (or pawpaws) did not reach America until the 20th century, the US is now one of the largest growers of papaya.
Unlike many of the fruit trees we are familiar with, papaya trees produce fruit all year. The fruit is large, soft and sweet, with small, peppery, black seeds and orange flesh. The fresh fruit is eaten raw, cooked, made into jam and pickled. Papayas contain papain, a digestive enzyme, which is concentrated in unripe fruit. Papain is an ingredient in many dietary supplements, meat tenderizers and some chewing gums.
Papayas are an excellent source of Vitamin C; one small fruit has over 150% of the RDA. These fruits contain other antioxidants as well. They also contain A and B vitamins, fiber and minerals (potassium, copper and magnesium). The antioxidants, vitamins and minerals provide natural benefits to the cardiovascular system as well as offering some protection against colon cancer and eye problems. The digestive enzyme papain is used to treat allergies and sports injuries.
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