Papaya 101: All You Need to Know About Maradol Papayas
Summer is nearly here and there is only one solution to keep cool this summer – adding fresh, tropical papaya to the menu. Papayas come in all different shapes and sizes. So, what is the best papaya to add to the menu you may ask? Well, let’s first take a look at commercial varieties:
- Green Cooking: Picked underripe so it does not ripen properly post-harvest. The flavor is mild and lightly vegetal. Often used for pickling.
- Maradol Papaya: Prized for its strong flavor and aroma. Used when an intense papaya flavor is desired.
- Solo Papaya: A small variety of papaya. Best suited for one or two serving uses.
- Tainung Papaya: A very versatile papaya. Has a delightful flavor but often not mild enough for most palates.
So, what is the best papaya for the menu? The answer is simple: Maradol
Here’s why:
What is Maradol Papaya?
Papaya is a large tropical fruit that can weigh up to 20 pounds. Maradol papaya has deep orange-pink flesh and green skin that ripens into a golden color. They have distinctive pear-shaped seeds attached to the flesh by a fibrous tissue, but these seeds are typically scooped out before consumption.
Papayas are believed to have originated from Mexico and parts of Central America. Maradol is the most commonly grown variety in Mexico, but in the US most commercially produced papayas come from Hawaii, Guatemala, Mexico, and Brazil.
What does Maradol Papaya taste like?
The flavor of papaya depends on the variety, but most papayas are known for their tropical taste. Maradols, in particular, are known for their strong aroma and super rich, super sweet flavor that contains a musky undertone. The strong taste of maradol makes it especially desirable for chefs looking for a “full-flavored” fruit.
How to use Maradol Papaya in Menus
It is important to know what stage of ripeness your papaya is in before working with it. When fully ripe, the skin of maradol papaya is fully yellow, often with an orange tint. In this stage, the papaya will have a creamy flesh full of flavor with a strong aroma.
Due to its creamy nature, the flesh is often used more for blending but it can be eaten out of hand and incorporated across various parts of the menu.
With a plethora of uses, the many ways to use maradol papaya are a no brainer. Here’s some additional inspiration for your menu:
Papaya Seed Dressing
Although papaya seeds are usually avoided, research shows they are in fact edible – they just have a surprisingly peppery taste. Christine Tizzard, from the Zero Waste Kitchen, suggests using this papaya seed dressing over a flavorful summertime salad.
Mexican Papaya Salad
This Mexican papaya salad from Syliva Fountaine has the perfect blend of flavors for a summer menu. From arugula, thinly sliced jalapeno, and a cilantro lime dressing, this salad is one of the most refreshing for the summer.
Stuffed Maradols
This recipe from the Spice House is the perfect Caribbean-twist needed for summer entrees.
Papaya Agua Fresca
You’d be amiss to forget about refreshing beverages for the summertime. Feature signature drinks like this papaya agua fesca from Silvia Martinez.
Before adding maradol papaya to any menu, it’s important to know how to handle and prepare this tropical fruit. Check out this video to learn how to cut papaya.
How to Store Maradol Papaya
Maradol papayas should be stored at 50-55 °F when their skin is green, and 45-50 °F once the skin ripens into a golden color. They are large producers of ethylene and should be stored away from ethylene-producing items as they are very sensitive to the gas as well.
It is important to handle maradol papayas with care because they are very delicate and bruise easily. With proper handling and storage, maradol papayas may last up to two weeks.
