Tag Archives: tropical

Papaya

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PapayaThe papaya (also known as papaw, or pawpaw) is native to the tropics of the Americas, perhaps from southern Mexico and neighbouring Central America. However, it is now grown in most tropical countries and can be found used in many cuisines.

The ripe fruit of the papaya is usually eaten raw, without skin or seeds, but can also be used in curries. The unripe green fruit can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked. 

The fruit is rich in papain, and can be used for tenderizing meat and other proteins. The black seeds of the papaya are edible and have a sharp, spicy taste. They are sometimes ground and used as a substitute for black pepper.

Passionfruit

Glossary, , ,

Passionfruit

Passionfruit is a vine species that is native to Brazil, Paraguay and northern Argentina. Its common names include passion fruit, passionfruit, and purple granadilla.

It is grown in tropical and subtropical areas for its sweet, seedy fruit and is widely grown in several countries of South America, Central America, the Caribbean, Africa, Southern Asia, Israel, Australia, Hawaii and United States.

The passion fruit is round to oval, either yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. It has a very strong tropical flavour, and is delicious in drinks, sauces, fruit salads, and used as a flavouring or topping for cakes.

You eat both the seeds and the yellow seed sacks. The skin will turn wrinkly when it is ripe, so don’t think that it has gone off if you see this happening.