Perfect Papayas: El Nuevo Mundo

Perfect Papayas: El Nuevo Mundo

Was at El Nuevo Mundo a few days ago and saw what looked like papayas at the peak of ripeness. I grabbed one (not cheap at $1.25/pound, but I got a small one – about 2.5 pounds), and it was perfect. Rich, ruby-colored flesh, lushly iridescent, smacking of warmth and sunlight, soft without waxiness, remarkably sweet without funk, really one fine gift from the tropics.

My understanding of papaya is that there can be several growing cycles throughout the year, and I don’t know where these came from, but I’d guess Mexico.

During BBQ season (and we had three GWiv-inspired Criollo-marinaded smoked chix yesterday), when we’re all hunkering down a lot of excellent meat, the protein-digestive enzymes inherent in this marvelous fruit make it even more attractive as a stomach-settling finale to grill-side gourmandizing.

Though I did get the papaya at this one location, my experience has been that such sightings suggest that fruits of similar quality can be found elsewhere in the city.

El Nuevo Mundo
5901 W Roosevelt Rd, Cicero, IL 60804

I've been happy with 'ripe' papayas only now and then. Like other tropical fruits, the flavour develops if if ripens on the tree. Still I've gotten some occasionally (after much examination and sniffing) that have been good breakfast fare (they all look good and ripe).

David Hammond wrote:During BBQ season (and we had three GWiv-inspired Criollo-marinaded smoked chix yesterday), when we’re all hunkering down a lot of excellent meat, the protein-digestive enzymes inherent in this marvelous fruit make it even more attractive as a stomach-settling finale to grill-side gourmandizing.

Hammond,
papain, the enzyme you mention is found in raw (i.e., unripe or green) papaya and it is used in marinades for meats. IIRC papain isn't found in ripe papaya.
In Bengal, chutney or tauk (literally 'sour') from green (raw) papaya is common. Typically this (course and dish) is a digestive and eaten prior to dessert.

sazerac wrote:papain, the enzyme you mention is found in raw (i.e., unripe or green) papaya and it is used in marinades for meats. IIRC papain isn't found in ripe papaya.

Sazerac, I did a little research after you posted. Thanks for the information. You're right that unripe papaya contains much more papain than ripe papaya (I believe the enzyme may actually assist in the ripening of the fruit); still, it seems that even in relatively reduced quantities, this enzyme might be beneficial to digestion.

Must say, I don't eat much papaya (because I've gotten some bad ones, and the big ones I usually see are more than my diminishing family can reasonably consume) -- I intend to indulge while these unusually good supplies last.

David "I once wrote a love poem to a mango" Hammond