100 Foods: Papayas

While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”

This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.

Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.

My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…


Alright. I love the color of papaya and I love that it is good for you; however, it smells and tastes like vomit to me.

I did follow through with my goal to go through with this book project by going through with something I did not enjoy. I cut it open… took a bite… was reminded why I do not buy papaya… packaged it up to go into the freezer to later go into a smoothie where I will not have to taste it directly.

While it is most commonly known as a papaya it also goes by the name pawpaw. My first summer in Costa Rica my mother forced me to eat papaya since it was good for my stomach.

What vitamins are mostly found it in it: Vitamin A, Folate, Vitamin C, lycopene and fiber.  Although the folate is good for pregnant women it should be noted that unripe papaya secrete a latex like enzyme which has been known to cause miscarriages.

Around here we only have papaya in our smoothies… hidden like kale behind some other fruits and vegetables we like to eat.

How do you like your papaya?



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