Papayas originated in Mexico, Central, and South America, but have migrated around the globe. Indeed, India is now the top producer of this delicious super-fruit. It is ranked among the top five favorite tropical fruits in the world, and is enjoyed all over the world from Australia to Tanzania.
Papayas with yellow or red flesh are equally delectable when eaten raw and are full of life-giving vitamin C and folate. The pulp, seeds, and even the skin are good sources of antioxidants, fiber, and phytochemicals, which help reduce cholesterol build-up and boost your immune system. Theyre also full of vitamin A and flavonoids like beta-carotene, which can help improve your vision. And the digestive enzyme, papain, soothes bellies with digestive problems.
A Peck Of Pickled Papaya
Green papaya may be eaten raw or cooked - a popular ingredient in many Southeast Asian dishes. But an equally delicious treat is pickled papaya. Firm green papaya, salt, water, vinegar, and organic sugar are the basic ingredients for pickled papaya.
More exotic recipes include fresh ginger, garlic, red onions and bell peppers, string beans, carrots, coconut vinegar, and organic sugar. Tangy. Tart. Spicy. Sweet-and-sour. Whether you go simple or exotic, these ingredients are the makings of a magical feast that will tantalize your palate and enrich your health.
Fermented foods like pickled papaya attack the free radicals [atoms] in your body that can accelerate cellular deterioration, disease, and aging. The antioxidant properties of pickled papaya can counteract and even reverse such damage.
Foods that are pickled for preservation can also preserve your health. Try fermented foods like pickled papaya to add variety to your diet and improve your quality of life.