PAPAYA
Papaya is tropical fruit, Originally it may have come from southern Mexico and Central America.
The ripe fruit is usually eaten raw, without the skin or seeds. It is a popular breakfast fruit in Indonesia
The unripe green fruit of papaya can be eaten cooked, usually in curries, bobor (Special dishes from Jakarta-indonesia, normally eaten with Ketupat) salads and stews. And the ripe papaya can make juice.
Leaf papaya can be cooked for Indonesian dishes like Urap.
Papaya rich with vitamin C and C and potassium. There are also small amounts of calcium, iron, thiamine, riboflavin and niacin present in papaya. It is low in calories and sodium and high in potassium.
Papaya is tropical fruit, Originally it may have come from southern Mexico and Central America.
The ripe fruit is usually eaten raw, without the skin or seeds. It is a popular breakfast fruit in Indonesia
The unripe green fruit of papaya can be eaten cooked, usually in curries, bobor (Special dishes from Jakarta-indonesia, normally eaten with Ketupat) salads and stews. And the ripe papaya can make juice.
Leaf papaya can be cooked for Indonesian dishes like Urap.
Papaya rich with vitamin C and C and potassium. There are also small amounts of calcium, iron, thiamine, riboflavin and niacin present in papaya. It is low in calories and sodium and high in potassium.
1. Tree of Papaya
2. Young Papaya Indonesia
3. The ripe papaya
Papaya cut open
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