Slender and irregularly shaped, parsley root is often double-rooted and resembles a small parsnip. Attached to feathery large parsley leaves, the flavor is somewhere between a carrot and celeriac.
The Purple mangosteen, botanical name Garcinia magostana, simply referred to as mangosteen, is an ultra-tropical slow growing evergreen tree that is cultivated for its edible fruit.
Inventory, 35 lbs : 6.21
This item was last sold on : 02/26/17
Mexican papaya turn greenish-yellow with shades of orange when ripe and contain 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.
Mexican papaya are available year-round.
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.
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.
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|La Costa Resort & Spa Bistro 65||Carlsbad CA||760-930-7063|
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|The Brew Project (Bar)||San Diego CA||425-268-0349|
|Barleymash||San Diego CA||619-276-6700 x304|
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|Craft and Commerce (Sekscobra Inc.)||San Diego CA||619-962-5935|
|Island Palms Blue Wave Hotel & Marina||San Diego CA||619-222-0561|
|The Crack Shack-Encinitas||Encinitas CA||858-735-3093|
|Miguel's Old Town||San Diego CA||619-298-9840|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|Marriott Coronado||Coronado CA||619-435-3000 x6335|
|The Crossings||Carlsbad CA||760-444-1800|
|San Diego Yacht Club||San Diego CA||619-758-6334|
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|Rustic Root||San Diego CA||619-702-5595|
|Miguel's Cocina Pt Loma||San Diego CA||619-224-2401|
|Miguel's Cocina Carlsbad||Carlsbad CA||760-759-1843|
|Pardon My French Bar & Kitchent||San Diego CA||619-546-4328|
|Fish Pit||San Diego CA||619-546-9369|
|Bahia Resort Hotel||San Diego CA||858-488-0551|
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|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Unico Juice Shop||San Diego CA||619-230-5444|
|Saint Mark Golf and Resort, LLC||San Marcos CA||858-273-8440|
|Firefly Beach||San Diego CA||619-222-6440|
Recipes that include Mexican Papaya. One is easiest, three is harder.
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