Papayas have an enzyme found in the green skin and leaves, called “papain”, which aids in the digestion of protein. In fact, papain is used commercially to tenderize meat. In addition to its benefit as a digestive aid, papaya is also a good source of beta-carotene, potassium, calcium, and vitamin C. And when eaten raw with some fresh lime juice squeezed over the top, it’s an absolutely delicious source of fiber.
Buy papaya that has some yellowing on it, which means it’s almost ripe. It will store in the refrigerator for only a few days. If you buy it unripe, it will soften when left at room temperature for a day or two. Lightly speckled or spotted fruit tends to be more flavorful than more perfect-looking papayas (this doesn’t mean bruises though).
Fresh papaya juice is great before or after a meal, and if you drink it after you have overindulged in a meal (especially a meal heavy in protein), the papain will help the digestive process and it should help you feel better. When juicing papaya, be sure to peel the heavy skin off first.
Here’s a lick-the-rim delicious juice recipe from Jay that will make you feel like you’re on a beach in Maui:
1 (1-inch) slice pineapple
1 passion fruit
1 small or 1/2 papaya
1 sprig mint (for garnish)
Clean the fruit and cut into strips. Process the fruit into your Power Grind Pro Juicer. Top with a fresh mint sprig – and dream of white sandy tropical beaches.