Mountain papayas
Fruit
Cool & dark
The mountain papaya is closely related to the papaya. The mountain papaya only has smaller and more aromatic fruits. The flesh is glassy, greenish or yellowish, very juicy, tastes sour and smells very fruity. The centre of the fruit is filled with a number of large, brown seeds. The unripe fruit is generally boiled or stewed as a vegetable, but you can also eat the ripe fruit fresh.
Also known as:
Preparation & storage
Storage
It is best not to store mountain papayas in the fridge as this interferes with the ripening process. Then they get watery spots and rot quickly.
Unripe fruits ripen at room temperature.
If you have a ripe papaya, you can keep it in a cool place (approx. 12º) for a few days.
You can store pieces of papaya in a tightly sealed plastic container in the freezer for up to 12 months, at a minimum of -18ºC.
How do you know if the papaya is no longer good? If the papaya is mouldy or discoloured. This deterioration can be recognised by looking, tasting and smelling.
Preparation
Halve the mountain papaya and remove the seeds with a spoon. If you halve the halves again, it is easier to remove the flesh from the skin.
Sprinkle the fruit with lime juice if you like, this makes the flavour of the papaya even more pronounced.
Note: in recipes with gelatine, mountain papaya counteracts the action of gelatine, preventing the gelatine from stiffening. You can prevent this by first boiling (blanching) the mountain papaya briefly.
Storage times
Fruit bowl: 4 days
Freezer: 12 months
Preparation times
Depending on the application.
Cleaning mountain papaya
See preparing.
Information
Portion size
Cultivation
Tip
Mountain papaya taste
Availability
From the Netherlands
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From abroad
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