Papaya (Carica papaya)

OriginThe "tree lemur" from Central America

Christopher Columbus is said to have called the papaya the "fruit of the angels".

The papaya originates from southern Mexico and Central America. Spanish and Portuguese sailors brought it to the Philippines, India, and Africa in the 16th century, where it quickly became naturalized. The papaya tree is actually a huge, woody perennial: it grows quickly, bears fruit after just one year, and produces its fruit directly on the trunk.

Today, India is the largest producer, followed by countries such as Brazil, Mexico, and Indonesia. The small, pear-shaped Solo papayas from Brazil and the large, red-fleshed Formosa and Maradol varieties from Latin America are the most common types imported to Germany. Because the fruit is delicate, it is often flown in.

To useWhat Papaya Does for You

100g of ripe papaya provides only about 43 kcal, but about 60 mg of vitamin D. Vitamin C A large 150g slice covers almost the entire daily requirement. It also contains folate, potassium, and especially... CarotenoidsBeta-cryptoxanthin and beta-carotene, from which the body produces vitamin A, are abundant in red-fleshed varieties. Lycopene, the red pigment of the tomato.

A study from Costa Rica showed that the body absorbs beta-carotene and lycopene from papaya significantly better than from carrots or tomatoes because the pigments in the fruit pulp are in a readily soluble form. A little fat in the meal further improves absorption.

The enzyme Papain It breaks down proteins; it is found primarily in the milky sap of the unripe fruit and is used industrially as a meat tenderizer. Ripe papaya contains very little of it. It's easy to imagine that papaya noticeably aids digestion after a heavy meal, but this has hardly been studied. Papaya is therefore a valuable, easily digestible fruit – but not a digestive aid in the medical sense.

IngredientsThis is what's in papaya

Ripe papaya contains water, glucose and fructose, dietary fiber (especially pectin), vitamin C, folate, potassium, magnesium, the carotenoids beta-cryptoxanthin, beta-carotene, lycopene and lutein, as well as polyphenols and, in small amounts, the enzyme papain.

The black seeds contain benzyl isothiocyanate, a pungent mustard oil compound similar to that found in cress, as well as oil and protein. The milky sap of the green fruit is rich in papain and chymopapain.

Enhanced combinationsWhat makes papaya stronger

Papaya only needs a splash of acid - and some fat - so that the carotenoids can be absorbed.

What contradicts itselfIt's best to avoid these combinations.

In the kitchenWhere she belongs

• pure papayaHalved, eaten with a spoon and lime.
• Som TamThai green papaya salad.
• fruit saladWith mango and pineapple.
• SmoothieWith banana and yogurt.
• breakfast bowlWith oats and coconut.
• Papaya salsaWith fish or beans.
• Green papaya in curryCooked as a vegetable.
• marinating meatWith green papaya as a tenderizer.
• Papaya seedsDried as a pepper substitute.
• SorbetMade from ripe fruit pulp.

As a home remedyPapaya breakfast for the stomach

Ayurveda & TCMWhat the old systems say

Warning noticesWhen you should be careful

This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.

Related to the topicRead on and cook along!

Shop links lead to our product pages; it is indicated there if a partner is involved.