Papayas are tropical fruits thought to be native to the Americas.

The center of the fruit is filled with numerous tiny, glistening seeds, which are edible and can also be used as a decorative garnish.

Varying in weight from half a pound to 20 pounds and in shape from round to banana-like, papayas provide a digestive enzyme called papain.

While papayas are an excellent source of beta-carotene and vitamin C, and a good source of fiber, potassium and folate, they are considered “medium” on the glycemic index and are high in sugar, so enjoy in moderation.

Glycemic Index=59
Glycemic Load=10

Selecting and Storing Papaya

Choose papayas with smooth skin that are yellow to yellow-orange and yield to slight pressure. Ripe papayas should be placed in a plastic bag and stored in the refrigerator for use within a week.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Citrus, No Tubers, No Corn, No Yeast, No Peanuts, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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