Tainung Papayas are football-shaped, elongated fruit. Their inner flesh is orange-red in color. The fruit itself has a mango-like texture. It tastes sweet, juicy, and has a melon-like flavor. It contains hundreds of small, round black seeds in a large central cavity. The seeds are edible but have a peppery taste and so are often removed before the fruit is eaten.
for This Product Please note that this product may be delivered unripe depending on factors beyond our control, such as like seasonality, variety, and supplier. This is done to maintain freshness and prevent spoilage during transit.
Ripening Tips for This Product:
Store it at room temperature.,, in a paper bag along with bananas or apples to help speed up the ripening. For any questions, our customer support is here to assist.
Unlike the other papayas, you can eat Tainung Papayas even when the outer skin is still green. Cut the papaya and use a spoon to scoop out the seeds. Remove the outer skin, and enjoy the juicy inner flesh raw with a dash of salt or chili powder or a squeeze of lime juice. You can also add papayas to fruit salads and salsa, and they pair well with ice cream or yogurt.
Tainung Papayas are best ripened at room temperature in a paper bag. Store the papayas in the refrigerator once they have reached the desired ripeness, and use them within a day or two.
250 g chicken fillet 1 clove of garlic 1 onion 1 cayenne pepper 1 lime 1/2 papaya Formosa 2 tbsp sunflower oil 1 tbsp curry madras 250 g fresh cream Tabasco 100 g salted peanuts Salt and pepper
Cut the chicken fillet into small pieces. Finely chop the garlic and chop the onion. Halve the cayenne pepper in the length, remove the seeds, and cut the pulp finely.
Scoop the seeds out of the papaya with a spoon. Remove the skin, cut the flesh into 1.5 cm pieces. Drizzle with lime juice.
Heat the sunflower oil and fry the onion with the garlic, cayenne pepper, and curry madras for 3 minutes. Add the chicken fillet and stir fry for 5 minutes until the chicken is almost done.
Stir in the fresh cream and cook over low heat for 2 minutes. Spoon the papaya in carefully. Season with salt and pepper. Add some more Tabasco to taste. Sprinkle with the peanuts.