It’s not hard to see why Christopher Columbus called the papaya “the fruit of the angels.” One large papaya is packed with 235 milligrams of vitamin C-two to three times more than you RDA and is excellent source of vitamin A, potassium, and calcium. Believed to be native to southern Mexico and neighboring Central America, the papaya has two main varieties: Hawaiian and Mexican. You commonly see the Hawaiian or Solo papaya in supermarkets; it has a yellow peel and a bright-orange fleshy inside. Mexican papayas are usually much larger and less flavorful but still have the same nutritious qualities. Both varieties have edible round black seed in the middle-the spicy flavor is reminiscent of black pepper. The melon like fruit also contains papain, an enzyme that helps digestion and is used to tenderize meat. To eat this exotic fruit, slice it like a melon, scoop out the seed, and discard the peel. Mix it into a salsa, add to a smoothie, or just eat it as is.
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