Almost Ripe -Yellow Papaya
|Copyright: Murray Lines (mlines)
|Date Taken: 2008-04-17|
|Camera: LUMIX DMC LX3|
|Exposure: f/3.5, 1/400 seconds|
|More Photo Info: [view]|
|Photo Version: Original Version, Workshop|
|Date Submitted: 2010-04-16 16:31|
|[Note Guidelines] Photographer's Note|
|Early morning light shining through the leaves of a papaya tree with quite a few fruit approaching size to ripen.|
Fruit: There are two types of papayas, Hawaiian and Mexican. The Hawaiian varieties are the papayas commonly found in supermarkets. These pear-shaped fruit generally weigh about 1 pound and have yellow skin when ripe. The flesh is bright orange or pinkish, depending on variety, with small black seeds clustered in the center. Hawaiian papayas are easier to harvest because the plants seldom grow taller than 8 feet. Mexican papayas are much larger the the Hawaiian types and may weigh up to 10 pounds and be more than 15 inches long. The flesh may be yellow, orange or pink. The flavor is less intense than that the Hawaiian papaya but still is delicious and extremely enjoyable. They are slightly easier to grow than Hawaiian papayas. A properly ripened papaya is juicy, sweetish and somewhat like a cantaloupe in flavor, although musky in some types. The fruit (and leaves) contain papain which helps digestion and is used to tenderize meat. The edible seeds have a spicy flavor somewhat reminiscent of black pepper.
Note from www.crfg.org/pubs/ff/papaya.html
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