A small, evergreen tree, up to 6 m (20 ft.) in height with deeply cut, palmate leaves, forming an umbrella-shaped crown. The large, ovoid fruits have dark-green, leathery skin, ripening to yellow, containing sweet orange-yellow flesh and numerous tiny black seeds surrounding a central cavity.
History and traditions
Originally from South and Central America and the West Indies, this tree with its fragrant, fleshy fruit was unknown in Europe before the end of the 17th century. The Spanish took it to Manila and, with the expansion of trade and travel at the beginning of the 18th century; it made its way to Asia and Africa and is now grown in tropical countries around the globe.
Culinary
Fruit is high in vitamin C and minerals, and is eaten fresh, canned or made into ice creams, desserts and soft drinks. Papain is used commercially as a meat tenderizer, and, on a domestic level, the inside of the skin of the fruit and leaves are wrapped round meat for the same purpose. Seeds have a pungent flavor and are sometimes eaten, or used as food flavoring, in countries where it is grown.
Growth
A tender, tropical plant it will not grow in temperatures below 13°C (55°F). Requires rich, moist soil, and a sunny, humid climate.
Uses
Medicinal
The fruit is one of the best natural digestives, containing enzymes similar to pepsin. Juice is applied externally to destroy warts and for skin eruptions and irritations. Seeds and papain are used in preparations to expel intestinal worms.
Cosmetic
Juice smooth’s skin, removes freckles and reduces sun damage. Papain is included in commercial cosmetic products.
General
Papain is used as an insecticide against termites, as an ingredient of chewing gum, to reduce cloudiness in beer and to make woolen and silk fabrics shrink proof.
