Round local papayas widely vary in size, ranging from 15-50 centimeters in length and 10-20 centimeters in diameter, and are round. The thin skin is smooth, slightly waxy, and firm with variegated hues of orange, yellow, and green depending on maturity. The fruit is often looking spoiled damaged from the outside, however, underneath the surface, the flesh is crisp, dense, tender, and dark orange with very few seeds. When ripe, local round papayas have a creamy and smooth consistency with a tropical, musky, and subtly sweet flavor.
The fruit can be sliced and eaten as a snack, cubed, tossed into green salads and fruit bowls, or blended into smoothies. Round papayas can also be incorporated into soups, chopped into salsas and dressings, or dried for extended use as a chewy snack. In addition to using the fruit when ripe, papayas are sometimes utilized unripe and are sliced and mixed into salads.
The unripe fruits will keep for a couple of days at room temperature until ripe. Once ripe, papayas will not last for more than a couple of days. Sliced pieces of the fruit should be stored in a plastic bag and refrigerated for 2-3 days.
Passion fruit smoothie with mango and papaya
500 ml Greek yogurt
200 ml apple juice
4 passion fruits
- Halve the papaya lengthwise. Spoon out the seeds. Scoop the flesh out of the skin and roughly chop.
- In the meanwhile, slice the mango into two halves along with the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer.
- Place the mango and papaya flesh in the blender. Add the yogurt and apple juice. Blend to create a smoothie.
- Halve the passion fruits and scoop out the flesh with a spoon. Add to the smoothie and blend briefly for another 5 seconds. Divide over 4 glasses.