PAPAYA PASTE

Usage

Gastronomy : The ripe fruit of the papaya is usually eaten raw, without the skin or seeds, while the unripe green fruit is commonly cooked in curries, salads, and stews. Green papaya is widely used in Southeast Asian cuisine, both raw and cooked. Papayas contain a relatively high amount of pectin, making them useful for preparing jellies and preserves.
Meat Tenderization : Green papaya fruit and the tree’s latex are rich in papain, a natural enzyme that helps tenderize meat and other proteins. Used for centuries by indigenous Americans, this enzyme is now a key ingredient in many powdered meat tenderizers.
Medicine : Papaya is also marketed in tablet form as a natural remedy to support digestion and promote a healthy digestive system.