Noni fruit contains natural enzymes and immune boosting anthraguinones and polysaccharides. Noni fruit boasts proxeronine, which aids in the absorption of vitamins and minerals
One of the rituals of the Matsutake season is to prepare a sukiyaki, the Japanese version of a hot pot, in the woods during a hunt
Strawberry Papaya (Sunrise)
Inventory, 10 ct : 4.60
This item was last sold on : 08/29/16
Strawberry papayas are about the size of an elongated mango with smooth firm skin. The colors of this papaya variety ranges from green to yellow, and orange when ripe. Its shell becomes slightly soft as it ripens. Numerous small, shiny, black, inedible seeds inhabit the cavity. Pink, firm and juicy, the flesh is similar to a melon, offering a sweet flavor and a pleasantly smooth texture. Papaya grows on a tree that is actually a large, hollow, unbranched shrub. Clusters of papaya fruit grow along the plant stem under a crown-like group of leaves.
Strawberry papaya are available year-round.
Papaya is an excellent source of beta carotene, has a moderate amount of fiber and carbohydrates, provides 260 milligrams of potassium, contains some folic acid and is low in sodium. High in vitamin A and vitamin C, papaya contains more vitamin C than the orange. A beneficial enzyme, papain, is present in papaya and is believed to aid digestion.
Serve fresh, cut in half and stuffed or diced into salad. Puree or juice and freeze. To ripen, keep fruit at room temperature three to five days. To store, refrigerate ripe papaya up to one week. Freeze firm, peeled papaya in chunks or puree and freeze.
Papaya was once used in the Islands to feed pigs and chickens. Australians use the word "pawpaw" to mean papaya.
Native to South and Central America, papaya is a New World fruit. Dating back to prehistoric times, many varieties exist today. It remains a mystery as to how and when papaya was established in Hawaii. The seeds were enjoyed at court luaus and were exchanged as presents among the island rulers. The name "papaya" is derived from the Spanish adaptation of "ababai," from pre-Columbian people in the Caribbean. Primarily grown in Hawaii on the island of Kauai, it is grown in various tropical regions worldwide.
Restaurants currently purchasing this product as an ingredient for their menu.
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