Papaya is believed to be native to tropical America. All parts of the fruit and leaves are used for both culinary and medicinal purposes.
Papain is obtained from the unripe (green) papaya fruit by making inch slices into the fruit while it is still hanging on the tree. The latex may be irritating to the skin so care should be taken upon collection.
Fresh sliced green papaya with oozing papain is applied to freshly slaughtered beef to tenderize it. (“Adolph’s meat tenderizer” is mostly papain). Applied directly to a wound, papain can heal an infection. For cavities or any pus-filled infection, apply the inner skin of a green papaya. Papain can also alleviate constipation. Dried papaya seeds are antibacterial and can be used in tea to kill off parasites. Apply a drop of papain to bee stings, mosquito bites, or tooth abscess to reduce pain and inflammation.
Papain (the white milky substance that oozes out from underneath the green skin) is a proteolytic (protein-digesting) enzyme that aids digestion, and is anti-inflammatory. Medical uses of papain include use as a styptic (to stop the flow of blood), as a vermicide (to treat intestinal worms), as an application to combat sand fleas and a remedy for freckles, warts, corns, eczema (an acne problem), ringworms, infected wounds, malignant tumors, bleeding hemorrhoids, or pain associated with burns. Papain (not ripe papaya) also shows some abortifacient effects and should not be used during pregnancy.
Digestive supplements that combine papain and bromelain (the proteolytic enzyme in pineapple) are used during meals to help digest protein. When used on an empty stomach away from food, it acts as an anti-inflammatory, for musculoskeletal pain.
Papaya is rich in Vitamin C, Vitamin A, riboflavin, folate, calcium. It is abundant in beta-carotene scavenges free radicals. It also exhibits antibacterial, antimalarial, and antifungal activity, it lowers high cholesterol and is a good source of fiber (Vij, T., & Prashar, Y. 2015)
Charan, J., Saxena, D., Goyal, J. P., & Yasobant, S. (2016). Efficacy and safety of Carica papaya leaf extract in the dengue: A systematic review and meta-analysis. International journal of applied and basic medical research, 6(4), 249–254. https://doi.org/10.4103/2229-516X.192596
Heredia, N., Escobar, M., Rodríguez-Padilla, C., & García, S. (2005). Extracts of Haematoxylon brasiletto Inhibit Growth, Verotoxin Production, and Adhesion of Enterohemorrhagic Escherichia coli O157:H7 to HeLa Cells. Journal of Food Protection, 68(7), 1346–1351. https://doi.org/10.4315/0362-028x-68.7.1346
Krishna, K. L., Paridhavi, M., & Patel, J. A. (2008). Review on nutritional, medicinal and pharmacological properties of Papaya (Carica papaya Linn.). URL: http://nopr.niscair.res.in/bitstream/123456789/5695/1/NPR%207(4)%20364-373.pdf
Vij, T., & Prashar, Y. (2015). A review on medicinal properties of Carica papaya Linn. Asian Pacific Journal of Tropical Disease, 5(1), 1-6. URL: https://www.researchgate.net/profile/Yash_Prashar/publication/264386483_A_review_on_medicinal_properties_of_Carica_papaya_Linn/links/595a4d87a6fdccc5b33d2703/A-review-on-medicinal-properties-of-Carica-papaya-Linn.pdf
Papaya is considered to have peak flavor when 80% of the fruit has changed color from green to orange and yellow. While green papaya is not commonly eaten in Mexico, green papaya is boiled and served as a salad in Asia.