Actually a tuber, the sunchoke looks like a small, bumpy potato or ginger root. The knobby, thin-skinned exterior is usually tannish-gold to cream colored but some varieties are reddish or purplish.
Jumbo Rainbow Carrots
Rainbow carrots are grown locally at Colorful Harvest, Inc. in California. This delightful array of colorful carrots offers delicious flavor and great presentation.
Inventory, 35 lbs : 4.47
This item was last sold on : 05/22/15
Available year round, winter is Mexican papaya's peak season.
Mexican papaya is one of the fastest growing tropical fruits available today. Ranging in size, some can measure twenty inches long and weigh in at fifteen pounds. The average papaya found in markets weighs one-and-one-fourth to two pounds and is six to twelve inches long. The Mexican variety is somewhat larger.
Turning greenish-yellow with shades of orange when ripe, Mexican papaya contains numerous round, shiny, inedible black seeds in its center cavity. Somewhat similar to a melon, its delectable flesh is firm and juicy. The flavor, however, is not quite as sweet as the common papaya.
Papaya places first among fruits in the content of vitamin C, vitamin A, iron, niacin, calcium, folate, riboflavin, thiamine, potassium and fiber. Papaya contains a beneficial enzyme, papain, that aids digestion. Following papaya in nutritional value, in order, is cantaloupe, strawberry, orange, tangerine, kiwi, mango, apricot, persimmom and watermelon. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Lacking acidity, enhance flavor with a sprinkle of lemon or lime juice. Cut in half; scoop out seeds; top with a scoop of sour cream, frozen or chilled yogurt or ice cream; sprinkle with brown sugar or granola. Slice peeled papaya into rings for an attractive edible garnish; serve with fish and meats. Dress up green salads. Make yummy marinades, ice cream, sauces, smoothies and bread. Add green papaya to stews and soups. Bake, boil or stuff; serve as a vegetable. Add to fruit salads. Puree to make delicious iced beverages. Blend with peanut butter for a tasty spread. Spicy foods love its company. Containing papain, a meat tenderizer, puree fruit to make a natural tenderizing addition to meat marinades. Papaya leaves wrapped around meat also serve as a tenderizer. To soften and tenderize thick meats such as roast beef or t-bones, spread mashed papaya over the meat. Refrigerate about two hours before cooking. To ripen, keep green fruit at room temperature three to five days. To store, refrigerate ripe papaya. Use within a day or two for best flavor. Firm peeled papaya can be frozen in chunks. Frozen fruit is best used in soups, marinades, salad dressings, entrée or dessert sauces and for baking. Uncooked papaya does not congeal in commercial gelatin with an animal protein base. It may be used with agar, a seaweed base. When making papaya chutney or jam, use a commercial pectin or other fruits that have an abundance of pectin.
The Hawaiian Islands are also major producers of papaya and at one time they used this fruit to feed chickens and pigs! Today, it is a favorite on many menus and more mainland consumers are discovering this island delicacy. Papaya is not to be confused with "pawpaw", the American custard apple. Australians use "pawpaw" to mean papaya.
A New World fruit, papaya is native to South and Central America. Its name is derived from the Spanish adaptation of the word "ababai" from pre-Columbian communities in the Caribbean. Dating back to prehistoric times, dozens of varieties of papaya exist today. Mexican papaya grows in Mexico and is imported into the United States.
Restaurants currently purchasing this product as an ingredient for their menu.
|Cups Farm||La Jolla CA||619-261-9032|
|Mission Bay Yacht Club||San Diego CA||858-488-0501 x14|
|Museum Cafe||La Jolla CA||858-456-6427|
|Tractor Room||San Diego CA||619-543-1007|
|La Jolla Country Club||San Diego CA||858-454-9601|
|The Buffalo Public House||San Diego CA||619-458-9198|
|Eco Caters||San Diego CA||858-246-6129|
|Project Wildlife||San Diego CA||619-295-3172|
|Crown Point Catering||San Diego CA||619-223-1211|
|Puesto-Downtown||San Diego CA||619-233-8880|
|Root Cellar Catering Co.||San Diego CA||760-846-2092|
|Miguel's Cocina Carlsbad||Carlsbad CA||760-759-1843|
|Rancho Valencia Spa||Del Mar CA||858-759-6490|
|Four Seasons Residence Club||Carlsbad CA||760-603-3700|
|Union Kitchen & Tap||Encinitas CA||760-230-2337|
|Westin Gaslamp Quarter||San Diego CA||619-239-2200|
|Tender Greens-Liberty Station||San Diego CA||619-226-6254|
|Pier 32 Water Front Grill||National City CA||619-718-6240|
|Prepkitchen La Jolla||San Diego CA||858-875-7737|
|Stevie's Catering||San Diego CA||619-995-8343|
|Tom Hams Light House||San Diego CA||619-291-9110|
|Hotel Palomar Salt Box - Bar||San Diego CA||619-515-4062|
|The Crossings||Carlsbad CA||760-444-1800|
|The Hake||La Jolla CA||619-994-7832|
|Industry||San Diego CA||619-719-6924|
|Bahia Resort Hotel||San Diego CA||858-488-0551|
|Eddie V's La Jolla||San Diego CA||858-459-5500|
|Saint Mark Golf and Resort, LLC||San Marcos CA||858-273-8440|
|The Wild Thyme Company||San Diego CA||858-527-0226|
|Hard Rock Hotel Main Kitchen||San Diego CA||619-702-3000|
|Blush Ice Bar||San Diego CA||858 888-5151|
|Mission Ave Bar and Grill||Oceanside CA||760-637-2222|
|In The Market||San Diego CA||619-232-6367|
|Fishery||San Diego CA||858-272-9985|
|Marriott Marquis & Marina San Diego||San Diego CA||619-234-1500 x6113|
|Bertrand at Mr A's||San Diego CA||619-239-1377|
|Bernini's Bistro||La Jolla CA||858-454-5013|
|Marriott Gaslamp||San Diego CA||619-696-0234 x6051|
|Pacific Coast Grill||Solana Beach CA||858-794-4632|
|Bernardo Heights Country Club||San Diego CA||858-487-4022|
|JR Produce||San Diego CA||858-270-3857|
|MCRD-Marine Corps Recruit Dept||San Diego CA||619-725-6388|
|Bread & Cie Café||San Diego CA||619-683-9322|
|Cody's at the Cove||San Diego CA||858-459-0040|
|Rubicon Deli India Street||San Diego CA||619-200-4201|
|Hard Rock Hotel Mary Janes||San Diego CA||619-702-3000|
|Marriott Coronado||Coronado CA||619-435-3000 x6335|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Chateau La Jolla||San Diego CA||858-459-4451|
|Cape Rey Carlsbad, a Hilton Resort||Carlsbad CA||760-602-0800|
|La Jolla Beach & Tennis Club||San Diego CA||858-454-7126|
|Sabor De Vida Brazilian BBQ||Encinitas CA||760-454-0432|
|Comun Kitchen and Tavern||San Diego CA||619-213-4277|
|La Costa Glen North||Carlsbad CA||760-704-1436|
|Third Corner Ocean Beach||San Diego CA||619-223-2700|
|Cal A Vie||Vista CA||760-945-2055|
|The Shores||La Jolla CA||858-459-8271|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Tacos Perla||San Diego CA||619-235-5616|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Sheraton La Jolla||San Diego CA||858-453-5500|
|Madison High School||San Diego CA||858-496-8410|
|Local Tap House & Kitchen||Oceanside CA||760-547-1469|
|Friends of Specialty Produce||San Diego CA||619-295-3173|
|Surf Side Cuisine||San Diego CA||619 507-0891|
|Golden Door||San Marcos CA||760-761-4142|
|Bahia Resort Kitchen||San Diego CA||858-488-0551|
|Mantra Yoga||Carlsbad CA||760-655-3277|
|Croces West||San Diego CA||619-233-4355|
|San Diego Yacht Club||San Diego CA||619-758-6334|
|Paradise Point Resort Main Kitchen||San Diego CA||858-490-6363|
|Crab Catcher La Jolla||San Diego CA||858-454-9587|
Recipes that include Mexican Papaya. One is easiest, three is harder.
|The Cooking Blog||Caribbean Guacamole|
|Angie's Recipes||Chicken Papaya Salad with Herb Parmesan Vinaigrette|
|Gina's Skinny Recipes||Papaya Avocado Salad|
People have spotted Mexican Papaya using the Specialty Produce app for iPhone and Android.
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