Papaya (Carica papaya)

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Fruit: anti-inflammatory, antioxidant, nutritive, digestive, diuretic, emollient, laxative, refreshing, oxidant
Latex: antihelminthic, callus, warts, vermifuge, cicatrizant
Male papaya flowers: expectorant and anti-inflammatory
Seeds: anthelmintic, anti-cancer, when chewed it promotes bile secretion, helps with liver disease and cleanses the stomach.
Roots: kidney haemorrhage, anthelmintic
Leaves: digestive, wormicide

There are few contraindications to papaya consumption as it is generally very well tolerated.

However, papaya consumption remains cautious in the context of certain anticoagulant treatments.

In addition, papaya can cause allergic reactions in sensitive individuals, so take care and consult a doctor if in doubt.

Papaya and anticoagulants?

Papaya is one of the foods that can change the blood levels of anticoagulants.

It is recommended that people taking anticoagulants (Coumadin®, Warfilone®, Sintrom®) on a daily basis do not consume large amounts of papaya.

Allergy to papaya and latex

Latex, a plant substance used mainly in the manufacture of medical gloves, may be associated with an allergy to certain foods, such as papaya.

It is therefore recommended that people who are allergic to latex undergo food allergy testing.

Other foods that may be associated with latex allergy include avocado, banana, nuts, kiwi, apricot and passion fruit.

Papaya can be found in the shops all year round as the papaya tree produces continuously.

The skin of the fruit should be orange or green with a hint of yellow.

It should show no signs of darkening, be smooth and yield slightly under pressure.

Avoid completely green and hard fruits, which will not ripen well unless you plan to cook them.

Dried papayas are available, but these usually contain sulphur dioxide and sometimes sugar and yellow dye.

Look for organic suppliers.

If the papaya is not perfectly ripe, leave it at room temperature until it is, and then put it in the fridge, where it will keep for a few days.

In the kitchen, papaya allows you to create exotic and original recipes.

It has the advantage of being eaten raw or cooked, in salty or sweet versions.

It goes particularly well with lime, coconut, banana, fish and white meat.

Salted Papaya

Firm papayas can be boiled and served like pumpkins or sweet potatoes.
The black seeds have a slightly peppery flavour. Eat them as they are or mix them with lemon juice and oil to make a vinaigrette.
Papaya and prawn salad Mix the cooked crab meat with the chopped celery and chill. Add the juice of half a lemon and sliced almonds toasted in a pan. Fill the peeled papaya halves with this mixture.
Papaya spring rolls. Cover the rice paper, soaked in water, with fresh basil, mint and coriander leaves, papaya slices and cucumber. Wrap and refrigerate. Serve with peanut butter sauce.
In French Guiana, it is stuffed into chicken breasts. Slice the chicken breast in half to make a pocket and stuff with papaya. Dip in a mixture of flour, beaten egg, grated coconut and breadcrumbs. Fry in oil. Season with chilli and curry powder, deglaze with white wine and serve with rice.
To soften the tough meat, marinate it between two layers of papaya slices. Drizzle with a mixture of soy sauce, honey, salt and pepper. Cover with cling film and refrigerate, overnight for beef and a few hours for chicken. Then cook according to the recipe of your choice.

Papaya for dessert

Papaya halves can be filled with banana chunks, kiwi slices and seasonal fruit (blackberries, raspberries, blueberries, strawberries). Top with yoghurt, honey or maple syrup. Garnish with mint leaves if desired.
Blend papaya pieces with yoghurt or soy or coconut milk. Drink very cold.
Dried papaya can replace or accompany dried fruit in many recipes.
Fresh. Slice and serve with a slice of lime or lemon, or add to a fruit salad. In this case, it should be added at the time of serving, as it tends to soften the other fruits.
Puree into cakes, tarts or ice cream.
Dip the pieces in chocolate fondue.

Papaya based sauces

Mix the cucumber and papaya cubes, drizzle with a little lemon juice, season with fresh dill and pepper. This sauce is perfect with baked fish.
Cook the tomatillos in the chicken stock until soft. Add the chopped onion and sauté in olive oil with the coriander leaves. Blend with the diced tomatillos, add a little lemon juice and serve with fish, chicken or seafood.
Mix the fresh coriander leaves, lemon juice and pepper and leave to stand. Peel and chop the papaya and mix with the chopped onion and garlic and thin strips of red and yellow pepper. Add the coriander mixture and leave to rest for a few hours at room temperature. Serve with prawns, scallops or fish.
Mix the diced papaya and mango, add the garlic, pepper, coriander, olive oil and lime juice and leave to stand for 1 hour before serving.
Caribbean salsa. Combine diced papaya, red and yellow onions and peppers, cooked black beans, pepper, pineapple and lime juice, coriander leaves and ground cumin.