Papaya : its uses, food, value and preparation

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Part of Farming and Cooperatives

Title: Papaya : its uses, food, value and preparation
Creator: Sulit, Jose I.
Language: English
Source: The Farming and Cooperatives II (1) January 1947
Year: 1947
Subject: Papaya--Philippines
Rights
Abstract: Papaya, Carica papaya L. is a common tropical fruit naturalized in this country. The importance of papaya in this country is as a table fruit when ripe and as a vegetable when young. The papaya milky exudates besides being used as a bleacher is also used for removing freckles. The dried seeds of papaya are commonly used as vermifuge (worm expeller). The papaya fruit is highly recommended as an economical source of Vitamins
A, B and C. It contains appreciable amounts of calcium, phosphorus and iron.
Fulltext: PAPAYA: Its Uses, Food V altte and Preparation Papaya, Carica papaya L. is a common tropical fruit naturalized in this country. In England, it i1 popularly known as "pawpaw" and "melon tree," in the United States. Papaya was introduced into the Philippines by tbe Spaniards from Mexico, and being a tropical fruit, its propagation wa1 so rapidly utended to nlany parts of the country that at present it could be found almost anywhere. The imponance of papaya in this country is as a table fruit when ripe and as a vegetable when young. The commercialization of papaya products is limited, if there is any at all in the Philippines, as compared to that in the United States and other Asiatic countries.. The food value as well as the medical uses of papaya are recognized in the United States. In 1941, before the outbreak of war, the United States imported Sl50,000 worth of papain from the West Indies and Ceylon. By JOSE I. SULIT ol the Plant Utilization Di .. ision prepared by collecting the milky exudates of papaya obtained by incising the skin of the mature fruit and dried at not more than 40% preferably under vacuum). The dry residue is known as "'papain" commercially termed as upapoid." This substance after treatm.ent with alcohol produces a precipitate containing caricin or papayotin. It is whitish hygroscopic powder odorless, tasteless and soluble in water or glycerine; and active in neutral and acids, but more so in alkaline media. It converts starch into maltose, albuminoids into peptones, and emulsifies fats very readily. Hence, this sub .. stance is used in cases of dyspepsia to help in digesting foods. Americans of advanced age take papain in forms of candy and chewing gum or mixed with other mediciNAME OF FRUIT A + -1-1- -1VITAMINS Bl c -1- + -1- + -1- -1- -1nal prepartions. The papaya milky exudates besides being used as a bleacher is also used for removing freckles. The dried seeds of papaya are commonly used as vermifuge (worm expeller). The water extract of papaya leaves removes certain cloth strains and when used in washing colored clothings prevents discoloration. The papaya fruit is highly recommended as an economical source of Vitamins A, B and C. It contains appreciable amounts of calcium, phosphorus and iron as shown in the following table: TABLE 1-Showing the vitamin and mineral contents of papaya as compared with some Philippine fruits. L MINERALS (PER CENT) B2 Ash Calcium Phosphorus Iron + -1- 0.79 0.008 0.034 0.00057 -1- 0.80 0.004 0.023 0.00007 The annual production of papaya in the Philippines (Census of the Philippines, 1939), is 54,613,524 fruits worth Pl.115,616. According to Culbreth (1927) and Karter and Schlientz (1934), papain i• Avocados Bananas Guavas -i- -1- I ' ·1- -1- -1- -1- -1- -~- 0.50 0 .101 0.022 0. 00146 Mangoes PAPAYAS Pineapple -1- -1-1- -1- -!-1-1-1-1-1- -1- -1- -1- 0.37 0.006 0.015 0. 00016 -1- -1- -1- -1- 0.51 0 019 0.013 0.00025 -1- -1- -1- 0.28 0 .018 0.012 0 .00025 (Continued on next page) THE FILIPINO CONSTRUCTION SUPPLY ~ 563 ECHAGUE, MANILA (MAIN STORE) NEW LOCATION 525 ECHAGUE, MANILA (BRANCH) I.) MANUFACTURERS OF CEMENTS PRODUCTS: x TILES OF DIFFERENT DESIGN AND SIZES x CEMENT BRICKS x CEMENT PIPES x GRANOLITIC STEPS x SYNTHE1 IC MARBLE x TERRAZO x WASHOUT x MEDIA LUNA x BALUSTRE AND PEDESTAL 2.) SUPPLIER OF: x GRAVEL AND SAND x ADOBE STONES ESCOMBRO x CEMENT x LIME x 3.) DEALER IN: x PAINTS AND OIL x HARDWARES x ELECTRICAL AND PLUMBING SUPPLIES x BUILDING MATERIALS CABLE ADDRESS- "F/LCONS" MANILA. -PHILIPPINES (A Filipino Enterprise with 100 o/• Filipino Capital) p. M CADSAWAN (Owner - Manager) Watermelon + + + · 0.37 0.006 0.017 .0.00017. l/-MiOer; ·c. D. and R. RobbinS. 'Some ·1ni~ts of Hawaii: their comPosition, nutritive value and uses. Hawaii Agn;;.,J~ral E:icperlment Station Bulletin No. 77, 1937. Nature ol Fruit Moisture Ash Protein Fat Crude Fiber Carbohydrates % % % % % % (by difference) Green Papaya 93.98 0.41 1.09 0.17 0.65 3.70 Ripe Pa- 88.27 0.88 0. 75 0.24 1.17 8.69 2/-Pratt, D. S. and J. L del Rosario. Philippine fruits: their composition and characteristics. · Philippine J oumal of Science. SA: 69 ( 1913). According to the foregoing tables the papaya fruit has a comparatively high food value, especially in vitamins and the necessary bone building materials as calcium and pl)osphorus. Besides, the ripe fruit contains caricaznthin which promotes crowth, the body effect of which is similar to carotene. As food, papaya fruit when young is used as vegetable and when ripe as a table fruit. The immature papaya is popularly used in the manufacture of native "atchara" and in the preparation of fermented mi:o:ed pickles. It may be baked or boiled and served as a vea:etable, or stewed and served as a sauce. In the ripe stage, it is most desirable to use as fresh, making an excellent breakfast or dessert fruit when served with lemon or lime. In cocktail or salads, it is usually combined with pineapple, mango, citrus, melon and other highly flavored fruits. The fra1h papaya pulp with milk or cream makes a delicious frozen dessert. "t'he food products derived lrom papaya ..re many and their preparatio..;; had been tned and tested by the Plant Utilization Division. In the preparation of these papaya products, such as jelly, jam9, marmalaya products, such as jelly, jams, manna_ades, preserves, etc., the followinc are the .method• uoed: P•P"Y• Jelly.-The mat.ire but not ripe papaya contain1 a high percentage o>f pectin. an important ingredient in u.e manu!acture of fruit jellies. In view of the fact duit the water eztract ol p"paya for jelly making has no fruit flavor thi1 material is used advantageou1ly in the manufacture of artificially flavored fruit jellies, such as mint, 1trawberry, grape., pineapples, etc., which is done as follows: Wash the fruit, cut into haives, removed ~e 1eed1, and cut into smaJI and thin p.eceo ( okin not being removed). Add equ•I amount or water and boil for 20 min1.1tes or until the fruit is tender. Strain thrwgh a piece of cheesecloth (without pressiug) and measure. To every kilo or the wet~•· ntract, add 1/2 kilo of ougar, either tirSL or second clau sugar. To mixture, ead 4 tablespoom of calamansi juice. Heat to DOiJing afld ltrain to remove impuritae•: c.vntinue boiling until a temperamte or lOS"C (226.4"F.) i1 reached. Betore pouring into the jelly jars, add the fruit flarorinr, the type of eHence depending on what kind of jelly i1 to be made. Papaya ]uice.-A new product or ripe papaya i1 the juice, commercially kr1own as "papaya nip". An American firm in Hawaii is the manufacturer ot this prized . 4 product. Trans-oceanic vessels includes pa~ paya juice as the main source of Vitamins A. B, complex and C. It is prepared as lollows: Select a fully ripa papaya free from blemishe1 and spoiled portions. Wash carefully and cut into halves to remove the through a fine sieve. In a commercial manufacture, the ordinary tomato pulper does the job with optimum efficiency and speed. To the fine papaya pulp, add equal amount of 30 per cent syrup. To every liter of the resulting mixture, add two tablespoons of calamansi juice to impart enough acid and citrus flavor. Heat the mixture to boiling and pour while hot into No. 1 tall cans C 10-ounze capacity), &!~d then seal hermetically. Cool at once under running water; dry, label and store in cool, dry place. Papaya Sauerkraut. - Experiments undertaken on the preparation of papaya .. auerkraut produced a product similar to ordinary cabbage sauerkraut, another type of vecetable pickle. The preparation is as follows: Peel the hard mature papaya and shred into threads as if shredding cabbage. Pack the shredded material in a jar, incorporatine: at least 2o/o salt on each layer. Put on each layer. Put on heavv stones. not bricks or iron, heavy enou2h to let the water ooz rut of the material. Cover the container and 8.UoW to ferment at least One week. long enough to acauire shout 1 OJ,, lactic acid -content. Pack the veg~table in C&fl• heat its liquid to boilin2. pour while hnt into the vegetable and iceal the cans h,.r .. metically. Cool at once urlder running w•ter to prevent the vegetable from furtbfl.r cookiilg. Store in cool, dry pleriia Papaya Pickles (Native "AtchsrR"). - The common papaya pickle CNativfl. 11 At. chara") is made differently frnm th~ f,.rmented papaya mixed pickle. Thi~ i• made by the quick process which is •• f"llnws: Peel 5 regular sized a:reen Dlloava and shred it. Add to the shrerlded mat .. rial 2 "lo salt and work with the hands: oreM to re~ove com~letelY the juice and to it. adA the pickle svrur> which is oreoared a• ,,., may be added few crushed pieces of "dilaw"i then heat to boiling and pour while lows: To one quart of sour vinegar ( 4o/o acetic acid ) add one head of garlic, twen .. ty (20) heads of native onions sliced in .. to thin c:lisks; two red sweet peppers, sliced; a small amount of cut ginreri and . 2 cups of brown sugar. To the mixture, may be added few crushed pieces of "di· Jaw"; then heat to boillnii and pour while hot into the pre11ed papaya veaetable. The product is ready .. to serve, but. bes~ i.( allowed to stand overnight. Frozen Papaya.-The commercial· valuo of papaya will be increased as soon as the United States resumes the importation of frozen papaya. Before the outbreak of War 11, a private firm wa1 exporting frozen papaya to the United States. As soon as tin cans are made available at reasonable price the same private firm would again start the exportation of frozen papaya to the United States. The simple method used in prepar· ing the product is as follows: Select sound ripe papaya; peel; cut into halves to remove the seeds and then cut the pulp into rectangular pieces of about l" wide x 2" long. Pack in one-gallon can, previously coated with paraffin and to it pouf enough to cover a 30o/o syrup. Seal hermetically and store in a cold storage with 9 temperature ranging from l 7-26°F. This 9reparation is served as fresh papaya and may be used in the manufacture of "papa· ya nip". Pap:iya Jam.-The taste of pure papaya jam is improved by the addition, as flavor. ing, of small amounts of other highlv flavored fruits, such as 0 nengka'', mango "r Qineapple. The appearance of the finishec! vroduct is much improved because of the '9dded pectin inherent in the fruit flavor\.'1.g. The method is described as follows: Select fully ripe papaya, cut into halves to remove the seeds; then scrape the pulp, and the hard portions grated through a meat chopper. measure the total pulp and add 1/2 the amount of sugar and 1/4 the amount of any of the above-mentioned fruit flavoring. Cook to o jam consistency; pa~k while hot end seal hermetically at once. If packed while boiling hot which is the correct practice, sterilization is not necessary. Papaya Preserves (Maraschino-cherries iype) .-The product serves as a substitute for the imported . maraschino-cherries preserve, commonly used in fruit cocktail; salads, cakes and pastries. Only the mature but firm papaya is recommended to obtain s product very similar to maraschino-cher· ries preserve. Cut the papaya into halves to remove the seeds; then scoop the pulp with the aid of a potato pulper (the smaller size). Try as much as possible to produce round balls of about the size of cherries. Prick the balls and soak in lime water solution (made by disisolving 1 tablespoon of com~ mon lime in 12 cup_s of water) for at least 12 hours. Then wash thoroughly to remove the lime and boil 10 minutes. Drain and soak in a solutio11 of certified red food coloring (made by mixing 1/4 teaspoon of Ponceau red coloring in 1/3 cup of Cslamsi juice). Le_t it stand for 5 ho~rs stirring occasionally to effect an even distribution of the obsorption of color. Wash the balls to remove excess color and then boil for ] 5 minutes in 2 to . 1 syrup. Allow to stand overnight and boil again until the syrup (Contlnuttl on po11e 15) WITH OUR TENANTS Chief, Horticulture Research Section Bureau of Pland Industry The season for Bennuda onion culture begins in September in localities or regions enjoying the first type of climate, where there is a distinct wet and dry season. Under the other climatic types, planting should start at the end of the rainy season, so that the crop will come to maturity at the height of the dry season. In this connection, it should be understood that onion matures in five month~ starting from sowing th seed in the seedbed to harvesting the crop in the field. The best soil for onion culture is a rich sandy loan, although any soil of good fertility will be able to grow a good crop of onion. The essential requirements are: (a) a good amount of moisture in the soil (supplied either by rain or irrigation water) to support a good vegetative growth, Papaya Its <Continued from Page 41 thickens but not sugary. Pack in jars or cans and sterilize; 30 minutes for quart jars and No. 2 tall cans; 20 minutes for " pints and No. 1 tall cans. Besides the aforementioned methods for preparing commercial products of papaya, the following is a list of some recipes of papaya that may help or guide housewiv~, restaurants and refreshment parlors in varying their daily menu, prepared by Miss PATROCINIO SALES, former Home Economics Agent of the Plant Utilization Division, Bureau of Piant Industry: Baked Papaya Combination 1 cup green papaya, sliced 1 /2 cup tomatoes, sliced 2 · tablespoons onions, chopped 1 tablespoon green pepper, sliced 1-1/2 tablespoons butter. 1 teaspoon salt 1/8 teaspoon pepper, ground Mix all the ingredients and place in a greased baking dish. Bake in moderate oven 30 minutes. Creamed Papaya Soup 1 cup ripe papaya 2 cups water 2 pieces bay leaves 1 medium sized onion, sliced 2 tablespoons margarine 1/2 cup evaporated milk (add water to make 2/3 cup) 112 teaspoon salt a pinch of pepper Boil papaya with bay leaves, water and onion, 10 ~inutes. Pass through a sieve CULTURAL DIRECTIONS FOR ONIONS By PEDRO A. RODRIGO. and (b) a period of rainless days towards maturity in order to have a good quality crop. Ordinarily, seedlings are raised in a seedbed for a period of 4 to 6 weeks. If the seedbed is rich, the seedlings should be ready for transplanting in (our weeks. In the meantime that the seedlings are being raised, the field should be put in shape. It should be freed from weeds and put in fine tilth. Raised beds of about a meter in width and of any length has been found practicable for all purposes. In a meter-wide bed, three or four rows may be established and the seedlings set at 10 cm. apart in the rows. In transplanting, the bigger seedlings should be pulled up first-this is to be done after the seedbed has been thoroughtly watered. In pulling, the roots are given a natural pruning. Because of the nature of and set aside. Melt margarine; stir in the flour; add the milk and cook until thick. Mix the strained papaya and heat to boiling. Then season with salt and pepper. Serve hot. Papaya Escabeche 2 cups green papaya, cut in strips medium sized fish large onion, sliced head garlic, sliced thin tablespoon ginger, sliced into strips 1 sweet-red pepper, cut in strips 3 tablespoons vinegar hot pepper, cut in strips 1-1/2 cups water 3 tablespoons toyo 1-1/2 tablespoons flour 4 tablespoons sugar 2 tablespoons lard 2 tablespoons salt fat for frying fish Clean fish and sprinkle with salt. Let stand about 15 minutes, and drain well. Fry in hot fat until brown and set aside. Saute the papaya together with garlic, ginger and onions until half cooked; then add the salt and a mixture of hot pepper, vinegar, water, su~ar, toyo and flour. Continue cooking until the sauce thickens and the papaya is almost tender. Place fish on a platter and pour over it the gravy mixture. Garnish with sliced red-sweet pepper. Papaya Fritter 2 cups half ripe papaya, cut in small tubes 1-1/4 cups flour 2/3. cup milk, diluted with ·equal amount of water 2 teaspoons baking powder 1/4 teaspoon salt the leoves, they should not at all be clipped off, as is generally done with other seedli(lgs. The onion seedlings are hardy so they can be transplanted any time of the day except during noon time. Regular watering and weeding ore necessary during the first two months of growth. If available, give the young plant a side dressing of ammonium sulphate at the rate of about 200 kilograms per hectare during the first month. Towards maturity when the bulbs are about an inch or more in diameter, irrigation should gradually be withdrawn or sparingly applied. As soon es the tops of the plants topple down, the crop has reached maturity. The plants are then pulled up, wilted for about a day, and then put in the shade for further curing. 1 egg Mix the well beaten egg with milk: add lo sifted dey ingredients; add papaya and mix well. Drop the mixture by tea!tpoonf uls in deep hot fat and fry until golden brown. Roll in sugar. Papaya Salad cup ripe papaya, cut in cubes l tablespoon cut boiled shrimps l /2 tablespoon onion, chopped French dressing parsley fresh lettuce leaves Mix papaya, shrimps and onions. Add the French dressing. Arrange on a bed of lettuce leaves on a salad plate, and garnish with parsley. Chill and serve cold if necessary. Papaya Tidbits 1 cup candied papaya 1/2 cup papaya maraschino, well drained 1/2 cup roasted peanuts (other nuts may 1 /2 cup confectioner's sugar 1I4 teaspoon salt Mix papaya, peanuts and maraschino and pass through a food chopi;:er. Add salt and sugar and mix well. If somewhat dry, add a smell amount of calamansi juice. Roll to a long, cylindrical form and dust with sugar. Let stand about 2 hours. Slice before serving. Papaya-Pili Nut Roll 4 cups ripe papaya pulp, mashed 2 cups sugar cup· pili nuts, roasted and chopped 4 tablespoons glucose 4 tablespoons calamansi juice l~ teaspoon vanilla or any other f111vorin~ Mix papaya pulp, sugar, glucose aiid ca15 lamami juice and cook with continuous stirring until a paste consistency ii reached (223°F). Remove from fire, add flavoring and nuts, and stir well. Pour on a greased pan and roll to about ~~ inch thick. Upon cooling, sprinkle the sugar. Roll as an ordinary roll, using a piece of clean cloth or oiled paper to effect a tight rolling. Cut crosswise to desired thickness. Papaya Pudding 2 cups mature papaya pulp, maslied (boiled to softness) l /2 cup bread crumbs cup flour 1 /4 cup butter 314 cup sugar 1/6 teaspoon salt 1 teaspoon flavoring (use vanilla, grated lime or orange rind) Cream butter and sugar. Add well beaten egg, then flour. Add papaya, salt and bread crum~s, then flavoring. Steam in a buttered pan for 2-112 hours, or until done. Serve with sauce made as follows: SAUCE: 1 cup milk 112 cup ripe papaya pulp, mashed 1/ 3 cup sugar 2 tablespoons flour 1I4 teaspoon vanilla MU: all ingredients except flavoring and boil with continuous stirring, until thick. Add flavoring immediately after removing from fire. Papaya Gulaman 2-112 cups crushed ripe papaya 1/2 cup gulaman (agar) 2!3 cup sugar 112 cup milk cup water I tablespoon cslamansi juice Boil 'ulaman in water; add sugar and I /2 Cooperative (Continued J:on Page 131 would remedy the immediate need and at the same time keep the association from financial embarrassment. It would be a good policy if the amounts assessed for special purposes be refunded to the members as soon as the crisis shaJl have been lived through and the association's finances are once again back to nonnal. These refunds may be credited with interest. 3. Withholding payments.-The idea it involves is this: Instead of playing the fanner·memben when they deliver their products to the association, settlement is paid only after the products are sold and the necessary expenses paid. Therefo·re, no immediate outlay of capital i1 required, but the association virtually operates on a fi. nancial policy similar to that of commission house1. This system of financing may be unpopular because ordinarily the farmer wants to- get or to secure payments immedia.1:ely. But, wh~re the spirit of cooperation is borne in mind, there is no doubt but th"t f'anner· 16 tablespoon calamansi juice. When gulaman is all dissolved, remove from fire and strain well. Add the rest of the ca/amansi juice to the papaya and mix well and drain. Add gulaman and coconut milk. Pour in a mould. Serve when cold. Papaya Okoy 2 cups green papaya, shredded 2 tablespoons onions, sliced cup shrimp extract (made by pounding the heads and tails of shrimps, mixed with water and strained) 3/4 cup corn or cassava starch 1 teaspoon salt tablespoon green onions, cut to small pieces a few small shrimps 1 egg 3 tablespoons coarse salt lard for frying Work the shredded papaya with the coarse salt, wash and press out the water. Mix the onions and set aside. Make a thin batter by mixing the shrimp extract, cornstarch, slightly beaten egg, and salt add the green onions. Place a ta· blespoon of papaya in a saucer and pour over it 1·1/2 tablespoons of batter. Place on top two or more shrimps, and fry in deep hot fat until brown. Serve with a mixture of vinegar, pounded garlic and salt to taste. Papaya Chopsuey 2 cups green papaya, sliced thin and long 1/4 cup pork, cut into small pieces 1/4 cup shrimps, whole 1/4 cup liver, cut in pieces 1I4 cup cabbage, cut in pieces 314 cup broth tablespoon flour tablespoons lard 2-1/2 tablespoons loyo 1/ 4 teaspoon sugar 1 teaspoon kinchay, cut in pieces 2 small onions Chinese sausage, cut crosswise to thin slices Saute the pork, then shrimps, liver and sausage. Season with toyo. Add kinchay and papaya, then the broth. Boil until pa· paya is tender. Add onions, cabbage and sugar. Add a thin paste made with flour and about 4 tablespoons water. Boil until gravy thickens. Remove from fire and serve hot. Papaya Lumpia 3 cups green papaya, shredded in long narrow pieces 1 /2 cup pork, sliced in small pieces 1/4 cup shrimp, sliced 2 segments garlic, shopped fine 12 lumpia wrappers 1/4 cup broth or shrimp extract 1/2 cup sauce 2 tablespoons onion, sliced Saute garlic in 2 tablespoons lard; add onions, pork, and shrimps and continue sauteing until done. Stir in the shrimp extract. Add papaya and cook until papaya is tender. Add sauce and mix well. Wrap in lumpia wrapper, just before serving and serve with sauce, which is prepared as follows: Sauce 1-1/2 cups water 112 cup toyo 12 tablespoons cornstarch 12 tablespoons brown sugar Mix all the ingredients and boil until thick, stirring constantly to prevent scorching. ---oOo--members would see in this system a practi- The question may arise as to whether or cal method of. operating with the least out- not the payment of certain amount in adlay of capital. It cannot be doubted that vance should be guaranteed to the farmerthis system is economical and at the same members. This is a question of poliq• time equitable because the expense thus which may be solved by the farmers them· borne by each grower is apportioned ac· selves. They are best in position to agrel! cording to his direct use of the services of on terms which should be most adaptable the associatiOn. to the conditions of their locality. IC )!888K )l828!<)!ll38!(J!888f<J!888f<)!a8BK l!888K~l!888Kcr l!888K l!888Kl!888K)l881l!< l!888Kl!888K>!lllll< ~l!888K &> i ~ I TRACTORS I ' ; ~ FOR RENT OR FOR SALE ~ ~ PLEASE CALL ON US ~ ' ~ I • ~ ~ ~ ; 127 Dakota, Malate J ~ . ~ Q)!88810!1lW<l!88810!888~0!888!0!888!<:>!888!<l!888K)!888K 5':>!888!<~:>!888!<>l8881<':>!888!<l!888K:>!888!<)!888K0'
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