Scientific Name: Carica Papaya
The Holland Papaya (also called Malaysian Papaya) is known as one of the tastiest and sweetest varieties of papaya. It has a red juicy flesh inside which is a real treat to eat. Papaya seeds contain an outer layer of gelatinous goo that keeps them from germinating inside of the fruit. The Papaya is actually considered to be a berry fruit. It can be eaten whilst ripe or unripe as it is well used in Thai cuisine.
The Thai Paw Paw, also known as Khak-Dam, is a tree like plant with a single stem growing from 5 to 10 meters tall with spirally arranged leaves confined to the top of the trunk. The lower trunk is conspicuously scarred where the leaves and fruit were borne. The leaves are large 50-70cm in diameter, deeply palmately lobed, with seven lobes.
We have sourced some great new fruit trees for your garden. The Holland papaya and the Thai Papaya. These plants will fruit quickly and will add amazing tastes to your daily food source. These varieties of papaya have many other uses, besides eating a delicious fruit, they have deep roots in traditional Thai culture and cooking.
Papaya is a real favourite fruit for many people. It is easy on the digestion as well as being great for the skin. They contain papain which is an ezyme, as well as a large amount of antioxidants providing therapeutic benefits to the body. It is also rich in fibre and contains few calories, therefore, papaya can also help you lose weight.
The unripe fruit pulp is used to make dishes such as kaeng som (a soup-like curry) or kaeng khua pla haeng (a thicker curry made with dried fish) mostly made in central Thailand. Also, the fiery soup called kaeng lueang malako, a dip that is very popular in the South.