Cuisine Of Indonesia

The papaya (from Carib via Spanish), is the fruit of the tree Carica papaya, in the genus Carica. It is native to the tropics of the Americas, and was cultivated in Mexico several centuries before the emergence of the Mesoamerican classic cultures. Nowadays, the papaya is also known as fruta bomba (Cuba), lechosa (Venezuela, Puerto Rico, the Philippines and the Dominican Republic), mamão, papaw (Sri Lankan English), Papol \ Guslabu (Tree melon - in Sinhalese ), pawpaw or tree melon, as well as tree melon (木瓜) in Chinese and đu đủ in Vietnamese. It is a small tree, the single stem growing from 5 to 10 m tall, with spirally arranged leaves confined to the top of the trunk; the lower trunk is conspicuously scarred where leaves and fruit were borne. The leaves are large, 50-70 cm diameter, deeply palmately lobed with 7 lobes. The tree is usually unbranched if unlopped. The flowers are similar in shape to the flowers of the Plumeria but are much smaller and wax like. They appear on the axils of the leaves, maturing into the large 15-45 cm long, 10-30 cm diameter fruit. The fruit is ripe when it feels soft (like a ripe avocado or a bit softer) and its skin has attained an amber to orange hue. The fruit's taste is vaguely similar to pineapple and peach, although much milder without the tartness, creamier, and more fragrant, with a texture of slightly over-ripened cantaloupe.