This is the best way to skin the tropical fruit

Edible both green and when ripe

You can peel a papaya at any degree of ripeness. The pulp that appears under the green-yellow skin is always edible. However, there are clear differences in terms of taste and consistency, which in turn affects usability.

• Unripe pieces of papaya are ideal for Asian salads
• they have a lot of healthy ingredients
• a ripe papaya is sweeter and more aromatic
• can also be eaten pure

The best time to enjoy papaya

The papaya is an import fruit that comes to us from tropical countries. It is in season there and therefore also with us. However, the best quality should be available between October and May. When buying, make sure that the selected fruit has an intact skin and the required degree of ripeness.

A ripe papaya has a skin that has in parts already taken on a yellow-reddish color. The fruit yields slightly under pressure. If you want an unripe papaya, then reach for a green-skinned one that does not give in to the touch.

Papayas that are still slightly green will ripen a little when they are stored in a paper bag at room temperature. Stay away from fruits that give way under pressure, this is a clear sign of overripeness.

Remove only the bare minimum with a peeler

A paring knife can glide unhindered along the flat surface of the papaya and remove the thin and not so hard peel evenly. Most of the fruits sold in this country weigh around 500 grams. If it is unwieldy to hold on to, the papaya can also lie on a cutting board during the peeling process.

The pulp just below the skin is perceived as a bit bitter. If you want to get rid of this bitter taste, you can peel off the peel a little thicker. This can be done in one go with a sharp, small knife.

Spoon out without peeling

A ripe papaya that is eaten raw and pure does not necessarily have to be peeled. You can cut the papaya in half and use a spoon to remove the seeds. The spherical, black kernels of the papaya are edible. Its taste is not sweet, however, it has a spicy note and is somewhat reminiscent of cress.

The soft pulp can then be easily scraped out with a spoon into bite-sized pieces and thus enjoyed directly from the shell.

Peel only half the fruit

Papayas are so big that every single fruit can be called a family serving. For a single person, the complete fruit can hardly be created at once.

Only peel the part of the papaya that you want to eat or process in a timely manner. The rest of the fruit can be kept better with the peel. The ideal storage location for ripe and cut fruits is the refrigerator.

Conclusion for quick readers:

• Suitable fruits: immature and ripe papayas are edible; can ripen at room temperature
• Unripe papaya: Green, firm skin; very nutritious; ideal for Asian salads
• Ripe papaya: yellow-red peel; yields slightly under pressure; Sweet; also pure enjoyment
• Peeling tool: paring knife or small, sharp knife
• Procedure: peel thin strips of peel; Completely free the fruit
• Bitter substances: Immediately under the peel; Peel thicker if you do not want them
• Without peeling: cut in half; Get cores out; Scrape the pulp out of the skin with a spoon
• Alternatively: try the peel of organic fruits; it is edible
• Storage: Leave the fruit part that is not required unpeeled; store temporarily in the refrigerator
• Tip: kernels are edible; Roast for 10 minutes at 100 ° C; grind and pour into smoothies