Description
The papaya, a majestic tree which can reach 3 to 8 m, grows in tropical regions.

Though familiar as a fruit, aboriginals assigned three separate roles to the papaya:

• "Fruit" papaya is the mature berry, which is eaten raw with a little lemon or lime juice, or used in making desserts, sorbets, compotes, ice creams, chutneys, salsas, etc.
• "Vegetable" papaya is characterized by its green skin, meaning it has not yet reached maturity. Once cut off from its "umbilical cord," it will not ripen further. It is blanched first and used like squash. In the West Indies it is made into a delicious gratin.
• "Spice" papaya refers solely to the dozens of black or steel-grey seeds found in the papaya's central star-shaped cavity. Dried and crushed, these seeds are used to flavour vinaigrettes, mayonnaise and dishes with sauces.