Oyster mushrooms have scallop-shaped caps that range in sizes from button to sand dollar. Their coloring varies from snow grey to pale brown. Oyster mushrooms are rather mild and sweet in flavor.
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.
Inventory, 35 lbs : 1.24
This item was last sold on : 01/30/15
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.
|Westin Gaslamp Quarter||San Diego CA||619-239-2200|
|Paradise Point Resort Tidal||San Diego CA||858-490-6363|
|Aussie Yacht Services||San Diego CA||858-740-1987|
|Brigantine Escondido||Escondido CA||760-743-4718|
|Tom Hams Light House Banquets||San Diego CA||619-291-9110|
|MCRD-Marine Corps Recruit Dept||San Diego CA||619-725-6388|
|The Bristol Hotel||San Diego CA||215-296-1133|
|Monarch School||San Diego CA||619-608-0470|
|Bikram's Students||San Diego CA||619-220-6811|
|Cups Farm||La Jolla CA||619-261-9032|
|The Shores||La Jolla CA||858-459-8271|
|W San Diego Hotel||San Diego CA||619-398-3024|
|Crab Catcher La Jolla||San Diego CA||858-454-9587|
|Croces West||San Diego CA||619-233-4355|
|Aztec Shops Catering||San Diego CA||619-594-7641|
|La Jolla Country Club||San Diego CA||858-454-9601|
|Brigantine La Mesa||La Mesa CA||619-465-1935|
|Tom Hams Light House||San Diego CA||619-291-9110|
|JR Produce||San Diego CA||858-270-3857|
|Tractor Room||San Diego CA||619-543-1007|
|Bertrand at Mr A's||San Diego CA||619-239-1377|
|Baja Betty's||San Diego CA||619-269-8510|
|The Crossings||Carlsbad CA||760-444-1800|
|Rawvana||San Diego CA||619-341-2684|
|Misha Cafe & Juice Bar||San Diego CA||619-795-3488|
|Bahia Resort Kitchen||San Diego CA||858-488-0551|
|Bernardo Heights Country Club||San Diego CA||858-487-4022|
|Prepkitchen Little Italy||San Diego CA||619-247-0394|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|Catamaran||San Diego CA||858-488-1081|
|Pacifica Del Mar||Del Mar CA||858-792-0505|
|Stevie's Catering||San Diego CA||619-995-8343|
|Paradise Point Resort Main Kitchen||San Diego CA||858-490-6363|
|Pascucci Pasta||San Diego CA||619-285-8000|
|Museum Cafe||La Jolla CA||858-456-6427|
|Catalina Resources||San Diego CA||619-297-9797|
|Sea & Smoke||Del Mar CA||858-925-8212|
|To The Point||San Diego CA||619-226-6222|
|Golden Door||San Marcos CA||760-761-4142|
|La Costa Glen North||Carlsbad CA||760-704-1436|
|Sessions Public||San Diego CA||619-756-7715|
|Coin-Op Game Room||San Diego CA||818-448-0129|
|Chateau La Jolla||San Diego CA||858-459-4451|
|Commander Naval Air Force||San Diego CA||619-556-1011|
|Gelato Vero Café||San Diego CA||619-295-9269|
|In The Market||San Diego CA||619-232-6367|
|Rancho Santa Fe Golf Club||Rancho Santa Fe CA||858-756-1582|
|Bailiwick||San Diego CA||619-795-3036|
|Tacos Perla||San Diego CA||619-235-5616|
|Comun Kitchen and Tavern||San Diego CA||619-213-4277|
|Crown Point Catering||San Diego CA||619-223-1211|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Izakaya Pacific Beach||San Diego CA||858-274-2742|
|Baja Betty's Bar||San Diego CA||619-269-8510|
|Eddie V's La Jolla||San Diego CA||858-459-5500|
|Hilton Carlsbad Oceanfront & Spa||Carlsbad CA||760-602-0800|
|Pacific Coast Grill||Solana Beach CA||858-794-4632|
|Giuseppe Restaurants & Fine Catering||San Diego CA||619-838-8268|
|Sorority Cuisine - Delta Gamma||San Diego CA||916 847 9896|
|Industry||San Diego CA||619-719-6924|
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.
Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.