Papaya is grown in tropical countries such as Brazil, India, South Africa, Sri Lanka, the Philippines, and Vietnam. Papaya is ripe all year round and in any season it is good for health. Especially, papaya can be used both when ripe or unripe.
Eating ripe papaya regularly has beneficial effects on blood, helping to restore liver in people who have malaria. Due to the high amount of vitamin C and carotene, papaya has antioxidant effects, increasing the body’s resistance.
While unripe Papaya is often eaten as a vegetable (salad and stewed) and eaten cooked as a fruit. In papaya, there is an enzyme called papain, a protease that softens meat and other proteins, so green papaya is often stewed with meat to help the meat become tender.
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