• TABLE OF CONTENTS
HIDE
 Historic note
 Front Cover
 Credits
 Table of Contents
 Introduction
 Appetizers, cocktails, and fruit...
 Casserole dishes
 Pastry
 Desserts--hot
 Desserts--cold
 Canning papaya
 Acknowledgement














Group Title: Bulletin - University of Florida. Agricultural Extension Service ; no. 106
Title: The fruitful papaya
CITATION THUMBNAILS PAGE IMAGE ZOOMABLE
Full Citation
STANDARD VIEW MARC VIEW
Permanent Link: http://ufdc.ufl.edu/UF00026123/00001
 Material Information
Title: The fruitful papaya how to serve it
Series Title: Bulletin
Physical Description: 20 p. : ill. ; 23 cm.
Language: English
Creator: Thursby, Isabelle S
Publisher: Agricultural Extension Service, University of Florida
Place of Publication: Gainesville Fla.
Publication Date: 1940
 Subjects
Subject: Cookery (Papaya)   ( lcsh )
Papaya -- Florida   ( lcsh )
Genre: government publication (state, provincial, terriorial, dependent)   ( marcgt )
non-fiction   ( marcgt )
 Notes
Statement of Responsibility: by Isabelle S. Thursby.
General Note: "December, 1940."
Funding: Bulletin (University of Florida. Agricultural Extension Service)
 Record Information
Bibliographic ID: UF00026123
Volume ID: VID00001
Source Institution: University of Florida
Rights Management: All rights reserved by the source institution and holding location.
Resource Identifier: aleph - 002571052
oclc - 44697966
notis - AMT7367
 Related Items
Other version: Alternate version (PALMM)
PALMM Version

Table of Contents
    Historic note
        Unnumbered ( 1 )
    Front Cover
        Page 1
    Credits
        Page 2
    Table of Contents
        Page 3
    Introduction
        Page 3
        Page 4
        Page 5
    Appetizers, cocktails, and fruit cups
        Page 6
    Casserole dishes
        Page 7
        Page 8
        Page 9
        Page 10
    Pastry
        Page 11
    Desserts--hot
        Page 12
    Desserts--cold
        Page 13
        Page 14
        Page 15
    Canning papaya
        Page 16
        Page 17
        Page 18
        Page 19
    Acknowledgement
        Page 20
Full Text





HISTORIC NOTE


The publications in this collection do
not reflect current scientific knowledge
or recommendations. These texts
represent the historic publishing
record of the Institute for Food and
Agricultural Sciences and should be
used only to trace the historic work of
the Institute and its staff. Current IFAS
research may be found on the
Electronic Data Information Source
(EDIS)

site maintained by the Florida
Cooperative Extension Service.






Copyright 2005, Board of Trustees, University
of Florida








"FRU ITFU l

IPAPAYAi
1ow TO SER VE IT7

ISABELLE S.TH U RSBY
ornomist in Food Conservation


BULLETIN 106
DECEMBER
1940


COOPERATIVE EXTENSION WORK IN
AGRICULTURE AND HOME ECONOMICS
(Acts of May 8 and June 30, 1914)
Iricultural Extension Service, University of Florida, Florida State College
for Women, and United States Department of Agriculture, Cooperating
WILMON NEWELI., Director










BOARD OF CONTROL

H. P. ADAIR, Chairman, Jacksonville R. H. GORE, Fort Lauderdale
W. M. PALMER, Ocala N. B. JORDAN, Quincy
T. T. SCOTT, Live Oak J. T. DIAMOND, Secretary, Tallahassee

STAFF, AGRICULTURAL EXTENSION SERVICE
JOHN J. TIGERT, M.A., LL.D., President of the University
WILMON NEWELL, D.Sc., Director of Extension1
A. P. SPENCER, M.S., Vice-Director and County Agent Leader
J. FRANCIS COOPER, M.S.A., Editor1
JEFFERSON THOMAS, Assistant Editor'
CLYDE BEALE, A.B.J., Assistant Editor'
E. F. STANTON, Supervisor, Egg-Laying Contest
RUBY NEWHALL, Administrative Manager'
COOPERATIVE AGRICULTURAL DEMONSTRATION WORK
W. T. NETTLES, B.S., District Agent
H. G. CLAYTON, M. S. A., District Agent, Organization and Outlook Specialist
J. LEE SMITH, District Agent and Agronomist
R. S. DENNIS, B.S.A., Assistant District Agent
A. E. DUNSCOMBE, M.S.A., Assistant District Agent
R. W. BLACKLOCK, A.B., Boys' Club Agent
E. F. DEBUSx, B.S., Citriculturist
A. L. SHEALY, D.V.M., Animal Industrialist'
HALIN L. BROWN, B.S., Dairyman
N. R. MEHRHOF, M.AGR. Poultryman'
D. F. SOWELL, M.S.A., Assistant Poultryman
WALTER J. SHEELY, B.S., Animal Husbandman
L. T. NIELAND, Farm Forester
C. V. NOBLE, PH.D., Agricultural Economist'
D. E. TIMmoNs, M.S.A., Agricultural Economist, Marketing
CHARLES M. HAMPSON, M. S., Agricultural Economist, Farm Management
R. H. HOWARD, M. S. A., Asst. Agr. Economist, Farm Management
V. V. BOWMAN, M.S.A., Economist and Leader in Land-Use Planning
JOSEPH C. BEDSOLE, B.S.A., Assistant Leader in Land-Use Planning
J. R. GREENMAN, B.S.A., State Representative, B.A.E.
R. V. ALLISON, PH.D., Soil Conservationist'

COOPERATIVE HOME DEMONSTRATION WORK
MARY E. KEOWN, M.S., State Agent
LUCY BELLE SETTLE, M.A., District Agent
RUBY McDAVID, District Agent
ETHYL HOLLOWAY, B.S.H.E., District Agent
ANNA MAE SIKES, B. S., Nutritionist
VIRGINIA P. MOORE, Home Improvement Agent
ISABELLE S. THURSBY, Economist in Food Conservation
CLARINE BELCHER, M.S., Clothing Specialist

NEGRO EXTENSION WORK
A. A. TURNER, Local District Agent
BEULAH SHUTE, Local District Agent

IPart-time.









THE FRUITFUL PAPAYA
HOW TO SERVE IT

By II_,\BLLr S. THUF'Bi
Extension fcuiin:l, ii Food C,-n ervdtion


CONTENTS
PAGE PAGE
Appetize I CjocK taili, awi, Flat Cups.. 6 Dc- i i t--H rc,! ... -...........----.......12
Casserol.: D.ine: ....... 7 Dc- i-e ti-Cold! ............--------..... -------------13
Pastry 11 Cannf.in Papaya ----...........------------..........16



Considering the papaya's many uses, rapid growth, medicinal
value, easy culture, strikingly beautiful appearance, and the
enormous amount of healthful, delicious and nutritionally -val-
uable fruit-food each plant produces, there should be no groves
or home grounds in middle andsouthern Florida without a few
of these fruitful plants: Every farm should plant them gener-
ously for use on the family table. The surplus ripe fruit also is
eaten greedily by chickens and makes an invaluable feed for
turkeys. As with many other tropical fruits, the taste for the
papaya usually has to be acquired, but this is not difficult to do.
The fruit attains its best qualities if allowed to remain on the
tree until very nearly ripe, when it turns from green to yellow-
orange.
There are many strains or varieties of this melon-like fruit
and the variation in size, form. co: lor.,fragrance, flavor and qual-
ity is remarkable. Some resemble small watermelons in both
shape and size, while others are not more than four inches in
diameter and are almost round. The flesh is white before ma-
turity, turns to a rich orange-vellow, is of a smooth, tender
consistency, is of a sweet cress-like flavor, and is from one to
two inches in thickness in the better varieties. The flesh en-
velopes a somewhat five-angled cavity. Attached to the walls
of the cavity are numerous round, wrinkled, greyish-black seed.
These are the size of small peas and are enclosed in a thin, gela-
tinous aril. The seeds have a fine, nasturtium-like flavor, and
many like them eaten with the fruit. Others prefer them bruised
with vinegar and served in the salad dressing. Likewise, in
preserving the seed may be left intact and be cooked with the
flesh. When cooked thus in the sugar syrup, the-seed in many









THE FRUITFUL PAPAYA
HOW TO SERVE IT

By II_,\BLLr S. THUF'Bi
Extension fcuiin:l, ii Food C,-n ervdtion


CONTENTS
PAGE PAGE
Appetize I CjocK taili, awi, Flat Cups.. 6 Dc- i i t--H rc,! ... -...........----.......12
Casserol.: D.ine: ....... 7 Dc- i-e ti-Cold! ............--------..... -------------13
Pastry 11 Cannf.in Papaya ----...........------------..........16



Considering the papaya's many uses, rapid growth, medicinal
value, easy culture, strikingly beautiful appearance, and the
enormous amount of healthful, delicious and nutritionally -val-
uable fruit-food each plant produces, there should be no groves
or home grounds in middle andsouthern Florida without a few
of these fruitful plants: Every farm should plant them gener-
ously for use on the family table. The surplus ripe fruit also is
eaten greedily by chickens and makes an invaluable feed for
turkeys. As with many other tropical fruits, the taste for the
papaya usually has to be acquired, but this is not difficult to do.
The fruit attains its best qualities if allowed to remain on the
tree until very nearly ripe, when it turns from green to yellow-
orange.
There are many strains or varieties of this melon-like fruit
and the variation in size, form. co: lor.,fragrance, flavor and qual-
ity is remarkable. Some resemble small watermelons in both
shape and size, while others are not more than four inches in
diameter and are almost round. The flesh is white before ma-
turity, turns to a rich orange-vellow, is of a smooth, tender
consistency, is of a sweet cress-like flavor, and is from one to
two inches in thickness in the better varieties. The flesh en-
velopes a somewhat five-angled cavity. Attached to the walls
of the cavity are numerous round, wrinkled, greyish-black seed.
These are the size of small peas and are enclosed in a thin, gela-
tinous aril. The seeds have a fine, nasturtium-like flavor, and
many like them eaten with the fruit. Others prefer them bruised
with vinegar and served in the salad dressing. Likewise, in
preserving the seed may be left intact and be cooked with the
flesh. When cooked thus in the sugar syrup, the-seed in many







Florida Agricultural Experiment Station


- -1.- -

-~~i--F-


Fig. 1.-The papaya, or tree cantaloupe, is a fast-growing, herbac-
eous, branchless tree of ornamental foliage and sweet scented flowers,
bearing quantities of melon-like fruit. Created in the bounteous fashion
of Nature, this "miracle" fruit holds the gift of health in its golden heart.

varieties take on an interesting, nut-like flavor while in some
the seed tend to be a bit dry and grainy.
In the full ripe stage the papaya makes a delectable dessert
or breakfast fruit, served with lemon or lime. In fruit cups and
salads it combines especially deliciously with the more acid







The Fruitful Papaya


fruits like pineapple and citrus, such as grapefruit, orange, and
thinly sliced kumquats. The fresh papaya pulp with milk or
cream makes a splendid frozen dessert. Sliced and seasoned the
same way as peaches, papayas are used for pie, or with pulp put
through a sieve with milk, eggs and spices added they make a
delicious custard pie. Indeed, the papaya ranks high as a pie
fruit. The surplus fruit may be canned for pie filling. Papaya
lends itself to the making of sauce, butter, preserves and ex-
ceptionally delightful sweet spiced pickles. It may be used in
either the green stage, when the skin is still tender and green
in color and the seed are yet white for sweet pickle. Or it may
be used full ripe. The same formula used for peach pickles may
be used for papaya, or a richer, more translucent product may be
secured by following directions contained in this circular.
The syrup from ripe papaya preserves is a rich golden color
and is of a delicate, interesting flavor.
Papaya juice is being manufactured in large quantities. Its
popularity is due mainly to its values as a health drink and to
the addition of other fruit juices of a sprightly nature such as
grapefruit and pineapple. Even strong-flavored products like
ginger are used in some papaya juices or nectars now found on
the market.
In a study of some 25,000 families selected from different
sections of the country, it was found that the diets were generally
deficient in vitamin A. For a long time it has been known that
yellow fruits (and vegetables) are good sources of this vitamin
and the greater depth of color, the higher, as a rule, the vitamin
content. Papayas are an excellent source of vitamin A, a good
to rich source of vitamin C or ascorbic acid, and a fair source of
vitamin G or riboflavin. They also contain some thiamin or
vitamin B1.
As a rule, papayas may be purchased on the market by the
pound at a very reasonable price during the greater part of the
year. However, since weather conditions such as frosts and
heavy rains often diminish the supply, the provident Florida
housewife will have a few jars of canned papaya on her pantry
shelf. Papaya does not appreciably lose flavor or food value
when properly canned and stored, and may be found a welcome
addition to the menu for making into casserole dishes, for pie
and many other delicious desserts, especially on emergency oc-
casions or when the fresh fruit is not available.
Both the fruit and leaves of the papaya contain pepsin.







Florida Agricultural Experiment Station


APPETIZERS, COCKTAILS, AND FRUIT CUPS
FROSTED PAPAYA COCKTAIL
2 cups ripe papaya cut in cubes %z cup grapefruit sections and juice
2 or three kumquats sliced thin z 'cup fresh pineapple chunks
crosswise Powdered sugar
Mix fruit and chill thoroughly before serving, sugaring very
lightly. Have sherbet or cocktail glasses cold. Moisten rim of
each glass in grapefruit juice and dip in powdered sugar. Fill
with the prepared fruit. Serve very cold. Garnish with surinam
cherry, thinly sliced carissa, other seasonable fruit, or with
sprig of mint in center of glass.
PAPAYA AND ORANGE COCKTAIL
1 cup papaya peeled and cut in 3 tablespoons lemon, lime or other
suitable slices acid citrus juice, guava or
1 cup orange sections berry juice
3 tablespoons sugar Preserved pineapple
Mix papaya slices and orange sections. Sprinkle with lime,
berry or guava juice. Chill and have glasses chilled so that the
whole, when served, may be very cold. Garnish with preserved
pineapple or citrus.
MIXED FRUIT COCKTAIL IN GRAPEFRUIT SHELLS
1/2 medium size papaya 3 slices pineapple
3 large grapefruit s cup guava juice or guava slices,
1 large banana fresh or canned
3 kumquats, sliced very thin Fresh mint
Sugar
Peel and slice papaya. Cut grapefruit in half, crosswise.
With a grapefruit corer or sharp shears cut a circular piece from
the center of each half, being careful not to cut through the skin.
Loosen and then remove each section from the membrane and
skin with a grapefruit knife. Place shells in cold water to keep
them firm until serving time.
Prepare remainder of fruit. Mix together, add fruit juice
and sugar. Chill thoroughly. Serve in the cold grapefruit shells
and garnish with mint.
The mixed fruit that remains after the shells are filled may
be kept in the refrigerator and served at breakfast. It may be
used also as a sauce for ice cream or pudding, or when served
with a custard sauce, whipped cream or marshmallow sauce, it
may be used as a garnish for a delectable dessert.
PAPAYA MILK SHAKE
2 cups full ripe papaya juice 1 cup ice water
V4 cup lemon, lime or calamondin 3 tablespoons sugar
tuice 1% cup chilled milk
Combine fruit juices, water and sugar and stir until suger is
dissolved. Add to chilled milk and shake with crushed ice.








The Fruitful Papaya


CASSEROLE DISHES
PAPAYA-KUMQUAT EN CASSEROLE
Peel and seed a medium sized, firm, ripe papaya and slice
for convenient serving. Butter a casserole and start with a layer
of the fruit; sprinkle with brown sugar. Then follow with a
layer of very thinly sliced kumquats or a few slices of sections
of orange, alternating the citrus fruit and the papaya. Make a
basting syrup with 1/4 cup of honey and 1/4 cup of orange juice.
Pour over the dish, top with fine bread crumbs mixed with an
equal quantity of brown sugar. Dot liberally with butter and
bake for about 3 of an hour in a moderate oven. Baste with
more orange juice and honey if it threatens to burn.
PAPAYA AND APPLE SCALLOP
1 small ripe papaya V cup brown sugar
(about 2 pounds) 4 tablespoons butter
3 medium sized tart apples 1/ teaspoon salt
1/z cup buttered crumbs (optional)
Peel papaya and remove seed, cutting the papaya in inch
slices, and put in layers in a buttered baking dish or casserole,
alternating with layers of the thinly sliced apples. Sprinkle each
layer of apples with brown sugar and liberal dots of butter and
a very light sprinkling of salt, less than Y2 teaspoon. Settle
layers firmly with the papaya on top. Cover top with the but-
tered crumbs and bake until the papaya and the apple are. tender
and the crumbs are brown. If preferred, it may be finished with
sugar and butter and baked in a moderately hot oven until
candied and lightly browned.
PAPAYA EN CREAM
Put three cups of cubed ripe papaya into a buttered baking
dish. Sprinkle with /2 teaspoon of salt and dot with 23 table-
spoons butter. Cover and bake in a moderate oven. When the
papaya begins to soften cover with 2/ cup coffee cream: and
sprinkle with 1 tablespoon brown sugar or honey. Finish cooking
uncovered and serve when delicately brown. Serve hot from
the baking dish. This may be seasoned further with a dash of
nutmeg and ginger if desired.
GLAZED PAPAYA SLICES
Peel and seed ripe papaya. Cut in wide slices and lay evenly
in a flat baking pan. Baste with honey and butter warmed
together, sprinkle very lightly with brown sugar. Put in medium
to hot oven until thoroughly cooked and nicely browned.
Serve from the pan in which baked.








Florida Agricultural Experiment Station


Brown sugar, butter and water, such as is used for glazing
carrots and sweet potatoes, may be used in place of the honey
mixture.
Likewise, a2 cup jelly (guava, kumquat, or strawberry), 4
tablespoons butter and 3 tablespoons lemon juice may be blended
together and used for basting the papaya slices until soft and
glazed.
BAKED PAPAYA
1 ripe papaya %3 teaspoon salt
1 tablespoon butter 2 tablespoons lemon juice
Pare and cut papaya lengthwise into six pieces, place in a
baking pan, sprinkle with salt and lemon juice and dot liberally
with butter. Add enough water to cover bottom of pan to pre-
vent burning. Decorate with honey or thin slices of lemon. A
sprinkle of pecan or chopped walnut meats is a nice addition also.
Calamondins or kumquats are as good as, if not better than,

Fig. 2.-The papaya, in all its tropical flamboyance, with its slender,
usually unbranched trunk topped with the large, dark green, deeply
lobed leaves supported by hollow petioles several feet long, deserves a
prominent place in gardens of southern Florida. Picture taken in the
garden of Mrs. S. M. Godbey, Polk County, Florida.







The Fruitful Papaya


lemon for the decoration. Bake in a moderate oven for about
25 minutes or until a nice brown. Serve immediately after re-
moving from the oven. This may be used in place of a vegetable
or may even be served with cream as a dessert.

PAPAYA SCALLOP
3 cups mashed, steamed, medium 1/ cup bread crumbs
ripe papaya 3 tablespoonfuls butter
1 small onion Salt, pepper, paprika
1 green pepper
Peel, steam and mash the papaya. Cut the onion and green
pepper fine and brown in the butter. Add to the papaya and
season with salt, pepper and paprika. Turn the mixture into a
baking dish and cover with buttered crumbs. Bake in a hot oven
for 20 minutes or until a golden brown.

PAPAYA SLICES (Deep Fat Fried)
Dip 1/ inch slices of medium ripe papaya first in fine bread
crumbs, then in egg and again in bread crumbs, and fry in deep
fat until a golden brown. These papaya slices are particularly
attractive to use on a luncheon or dinner plate with a creamed
or roasted meat and a crisp salad.

SALADS
Many interesting salads, molded and otherwise, may be
made from papayas mixed with almost any other fruit, fresh or
canned. As a rule, however, combinations of a sweet and a sour
fruit offer the most piquant flavor. Grapefruit, tangerine, thinly
sliced kumquat, tangelo-in fact all the citrus fruits-are particu-
larly delicious to combine w:'h any papaya mixture. Surinam
cherries, carissa, mangos, p:neapples, crisp, sweet roseapples,
and other seasonable fruits of southern Florida, as well as figs,
pomegranate arils, peaches, pears, and other fruits, fresh and
canned, may be used in many delightful and healthful combina-
tions.
GOLDEN PAPAYA SALAD
2 cups pineapple juice 1 cup papaya cubes
1 small package lemon or 1 cup orange sections
orange flavored gelatin 1/ cup surinam cherries, seeded
or 1' cup sliced kumquats
Heat half of pineapple juice to boiling point. Dissolve gela-
tin in it and add remaining juice. Chill. When gelatin begins
to congeal. add fruit. Turn into molds, chill. Serve on lettuce
with pineapple mayonnaise garnished with ripe surinam cherries.







Florida Agricultural Experiment Station


PINEAPPLE MAYONNAISE


1/2 teaspoons gelatin
/4 cup pineapple juice or syrup
from canned pineapple
1 tablespoon lemon or lime juice
1 tablespoon sugar (if desired)


Few grains of salt
/4 teaspoon paprika (if desired)
1z cup mayonnaise
/4 cup heavy cream


Soak gelatin in cold pineapple juice or syrup about 5 minutes.
Dissolve over boiling water. Add lemon juice, sugar, salt and
paprika. Cool until slightly thickened, beat into mayonnaise
and fold in stiffly beaten cream. Chill in a shallow pan, cut in
cubes and serve with mixed fruit salads or with molded fruit
salads as above. Yield: 1 cup.

PAPAYA SURPRISE A-LA-MIAMI
1 ripe papaya, preferably /2 cup small pineapple chunks
oblong in shape 1/ cup broken grapefruit segments
/2 package lime, lemon, or 1/4 cup diced celery and carrot
orange gelatin 1 cup boiling water
Dissolve gelatin in boiling water and set aside to cool and
thicken but not to jell. Cut top from papaya and scrape out seed.
Peel. Add fruit and diced celery and carrot to thickened jelly
and pour into papaya. Wrap in waxed paper. Place upright in
refrigerator until jelly is firm and thoroughly chilled. Arrange
lettuce, romaine, or endive on salad plates, add papaya sliced
about one-half inch thick and serve with any preferred mayon-
naise or a snappy French dressing.

PAPAYA SALAD


2 cups ripe papaya cut in cubes
1 cup grapefruit segments
2 teaspoons finely chopped onion
/2 cup finely chopped celery


/z teaspoon salt
3% cup snappy, cooked salad
dressing or mayonnaise
well seasoned


Cut papaya into cubes, add grapefruit, fresh or canned, the
chopped onion and celery. Chill, serve on lettuce leaves and
garnish with mayonnaise.

PAPAYA CITRUS SALAD
1 cup ripe papaya peeled and 3 stalks celery, cut fine
cut in inch slices /2 cup carrots, shredded
1 cup grapefruit sections, 2 tablespoons or more finely
canned or fresh chopped parsley
1 cup orange sections Well seasoned, snappy French
1/2 cup thinly sliced kumquats dressing
1 small sweet pepper, diced Crisp lettuce, romaine or endive
3 young onions, cut fine
Blend all ingredients together gently and place on the cold,
crisp greens. Sprinkle with the chopped parsley and serve with
French dressing and salad wafers or cheese straws.








The Fruitful Papaya


PASTRY
PAPAYA PIE
1 quart raw sliced papaya % teaspoon cinnamon
(very ripe) 2 teaspoons flour
/4 cup sugar 1 tablespoon water
1/4 teaspoon grated nutmeg Butter
/s teaspoon salt
Pastry:
11/2 cups flour 1/2 teaspoon salt
/2 cup shortening Sufficient ice water to mix
Peel and slice the papaya about the same size as apples for
apple pie. Line pie plate with pastry. Fill with sliced papaya,
cover with the mixture of spices, sugar, salt and flour. Add the
water and dot over with butter.
Bake 50 minutes or until the fruit juice looks clear and thick.
Start at 4500 F., then reduce the heat to allow the fruit to cook
slowly but thoroughly. This has a flavor of peach or pineapple
or both combined, yet is not exactly like either. It is a delicious
dessert served with ice cream.
PAPAYA-COCOANUT PIE
1 cup sugar 1/2 cups stewed papaya put
/2 teaspoon salt through sieve
/2 teaspoon cinnamon Y4 cup cocoanut grated
teaspoon cloves Pastry
2 beaten eggs 2 cup cocoanut finely grated
1 cup rich milk 2 tablespoons honey
Mix first 8 ingredients in order given. Fill unbaked pastry
shell and bake about 45 minutes, first with high heat and then
with moderate. When nearly cooked, top with remaining cocoa-
nut, drizzle on warmed honey and return to oven to brown deli-
cately.
PAPAYA CHIFFON PIE
11/4 cups cooked papaya put % teaspoon ginger
through a sieve 2 teaspoon nutmeg
1/2 cup sugar 1/2 teaspoon cinnamon
1 cup milk 3 eggs
1/ teaspoon salt
Put papaya and milk in top of double boiler. Mix with sugar,
salt, ginger, nutmeg and cinnamon and combine with papaya-
milk mixture. Mix well and when hot add to 3 egg yolks slightly
beaten. Return to double boiler and stir and cook until thick.
Measure one-fourth cup cold water, add 1 tablespoon gelatin
and when soft, add to hot papaya mixture. Mix thoroughly and
cool. When it begins to siffen, beat 3 egg whites until stiff, beat
in one-fourth cup sugar, and fold into papaya mixture. Pour
into baked pie shell, chill in refrigerator or cold place. Garnish
with whipped cream just before serving.







Florida Agricultural Experiment Station


PAPAYA PIE
2 cups stewed, strained papaya 3/4 teaspoon ground ginger
(canned papaya may be used) 1 teaspoon cinnamon
1 cup brown or granulated sugar 1/ teaspoon allspice
2 eggs, slightly beaten 2 cups rich milk
h teaspoon salt
Bake 1 large or 2 small pastry shells in hot oven, about 8
minutes. Mix together papaya, sugar, eggs, salt and spices. Add
milk gradually to keep mixture smooth. Pour into partially
baked pastry shells and bake in moderate oven (3500 F.) for
about 45 minutes or until firm.
GOLDEN PAPAYA PIE
1/2 cups papaya put through a 1/4 teaspoon salt
sieve % cup mild flavored honey
3 eggs well beaten 3 drops each extract of nutmeg
1 cup rich milk and cinnamon
% cup sugar 3 drops extract of cloves
Mix ingredients well, allowing the sugar to dissolve thor-
oughly. Pour into a chilled, pastry-lined pie plate and bake in a
hot oven for 10 minutes at 4500 F., then reduce temperature to
3000 F. and bake until pie filling is firm, about 25 minutes. The
use of extracts gives a more golden color than when ground
spices are used. Six egg yolks may be substituted for the three
whole eggs if desired.
DESSERTS-HOT!
PAPAYA-BANANA PUDDING CASSEROLE
3/4 cup sugar. 1 cup rich milk
1/ teaspoon salt 1/2 cup soft bread cubes
1 teaspoon ginger 2 large bananas
1 teaspoon cinnamon 1/4 cup brown sugar
21/4 cups stewed papaya 1 tablespoon flour
2 eggs, well beaten
Mix sugar, salt, /2 teaspoon each of the spices, eggs, and milk
with the papaya (may be canned). Slice thinly 11/2 bananas;
fold into papaya. Spread bread cubes in bottom of buttered
casserole; fill with papaya mixture. Mix together brown sugar,
remaining 1/2 teaspoon cinnamon, ginger and flour. Sprinkle
over top. Bake in moderate oven for about 35 or 40 minutes.
Serve hot. When ready to serve, sprinkle with confectioner's
sugar and garnish with remaining banana sliced and placed in
circular form on top.
PAPAYA SOUFFLE
2 cups papaya (cooked and put 2 tablespoons butter
through sieve) 2 eggs
1 cup hot milk 1/2 cup chopped pecans or toasted
1/2 teaspoon salt cocoanut
2 teaspoons sugar thir:,i.c.-.n nutmeg
.iai IlI.m ll'r,--. if desired







The Fruitful Papaya


Scald milk, dissolve sugar and salt in it; add butter and stir
until melted. Add to papaya. Separate eggs. Beat yolks and
add to papaya. Add spice and nuts. Beat whites until stiff
and fold into mixture. Pour into buttered baking dish or casse-
role and bake in moderate oven until souffle is set. Marsh-
mallows, chopped nuts or toasted cocoanut may be sprinkled
over top. Serve at once.
Note.-To toast cocoanut spread it in thin layer on a baking
sheet. Place under low flame of broiler or in hot oven (4000
F.). Toast until cocoanut is delicately browned, stirring fre-
quently.
DESSERTS-COLD!
PALM BEACH GOLD
1/2 cup confectioners' sugar 11/2 cups ripe papaya scooped out
8 marshmallows in round balls
1 cup full ripe Abaca pine- 1 cup orange segments
apple, shredded with silver 1 cup whipped cream
fork 2 teaspoons lemon or lime juice
Chill and whip cream, add sugar, then marshmallows cut
in fourths. Fold in papaya, orange and pineapple. Pour into
serving dish or individual glass dishes. Chill well before serving.
SOUTH FLORIDA SHERBET
1 cup grapefruit juice Y4 cup of thinly sliced kumquats
1 cup papaya (put through fine 1 cup crushed pineapple
sieve) 1/4 teaspoon salt
2/3 cup sugar
Combine ingredients and pour into tray of electric refrig-
erator. Freeze about 4 hours, stirring twice. This amount will
serve 8 when used as a meat accompaniment. It will serve 6
for a dessert with crackers and cheese or refrigerator cookies.
MIAMI MELANGE
Combine gently 1 cup of full-ripe, seeded, surinam cherries,
1 cup diced pineapple, 1 cup orange sections or 1 cup grapefruit
sections, 1 cup papaya balls, % cup mango sliced. A half cup of
shredded cocoanut may be added if liked. Cover with % to 1
cup mango, roselle or guava syrup. Chill for 4 to 6 hours before
serving. Serve in sherbet glasses and garnish with a surinam
cherry picked with the stem left on. Cocoanut layer cake or
banana cake put together with orange butter icing would be an
ideal accompaniment for this delectable tropical fruit mixture.
Likewise, in season, thinly sliced, full-ripe, crisp roseapples con-
tribute an interesting flavor to the fruit mixture.







Florida A .icutdl/rl Eip. riment Station


PAPAYA SOUFFLE
1 package orange or lemon 1 tablespoon lemon or lime juice
flavored gelatin 1 cup ripe papaya pulp
1 cup boiling water 3/4 cup cream, whipped
1 cup orange juice
Dissolve gelatin in boiling water. Add orange juice. Chill
until thick. Beat with egg beater until sponge-like and almost
double in bulk. Add papaya and fold in whipped cream. Pour
into mold rinsed in cold water. Chill until firm. Unmold and
serve with whipped cream, sweetened and flavored with grated
orange rind.
If fruit is not full sweet, 4 to % cup of powdered sugar may
be used in foundation of this dessert.
PAPAYA-ORANGE CUSTARD
11/ cups papaya (sieved) 1V cups milk
1 teaspoon cinnamon 2 eggs
1/2 teaspoon ginger Juice of 1 orange
1 cup brown sugar Grated rind of half an orange
1z teaspoon salt
Mix the dry ingredients, add the papaya, milk, orange juice,
grated rind and slightly beaten eggs. Pour into well oiled in-
dividual ramekins or into one large pudding dish. Set into hot
water and bake in a low oven until a knife inserted comes out
clean. Do not over-bake. Serve plain or with whipped cream
sweetened and flavored with honey.
PAPAYA ICE CREAM
(for the freezer)
1 cup sugar 1/2 teaspoon cinnamon
1 pint milk V teaspoon nutmeg
2 beaten eggs 1/4 teaspoon salt
1 pint cream, whipped
11/2 cups ripe papaya (sieved)
Prepare and cook custard. To this add the papaya and
spices. Chill. Freeze in the usual way in a one-to-eight salt-ice
mixture.
If the custard base is not desired, a very delicious ice cream
may be made by combining 1 pint papaya with 2 cup sugar and
3 tablespoons lime, lemon or calamondin juice. Add slowly one
cup rich milk. Chill and freeze.
PAPAYA ICE CREAM
(for the mechanical refrigerator)
11/2 cups sugar 11/2 cups fresh or canned papaya,
2 tablespoons cornstarch put through sieve
1 teaspoon cinnamon 1 teaspoon grated orange rind
1/2 teaspoon ginger 1 tablespoon gelatin
1/s teaspoon mace V4 cup cold water
1/2 teaspoon salt %/4 cup broken pecan meats, cocoa-
2 cups milk nut, or preserved citrus peel
4 egg yolks 1 cup cream, whipped







The Fruitful Papaya


Blend thoroughly sugar, cornstarch, and all seasonings. Scald
milk, add carefully dry ingredients and cook until thick. Add
to beaten egg yolks. Add papaya, orange rind, and gelatin (soak-
ed previously in /4 cup cold water); put in tray in refrigerator
and freeze to a mush or chill. Add nut meats and fold in cream.
Turn refrigerator on fast freezing and freeze for one hour. Serve
in sherbet glasses or any preferred way.
PAPAYA MILK SHERBET
11/2 cups ripe papaya pulp 11/ cups milk
3 tablespoons lemon or lime juice 1 cup sugar
% cup orange juice
Press papaya pulp through a coarse sieve and combine with
fruit juice. Dissolve sugar in milk, add fruit mixture gradually
to milk, and freeze in an ice cream freezer using 8 parts of ice
to 1 part of ice cream salt. Ice cream may be made by substi-
tuting thin cream for milk.
PAPAYA SHERBET
2 cups sugar 2 cups ripe papaya pulp
1 quart water Juice of 2 lemons or limes
1 teaspoon gelatin Juice of 2 oranges
Boil sugar and water together 5 minutes, add the gelatin
softened in cold water. When mixture is cold add the papaya
pulp which has been pressed through a sieve and the juice of the
lemons and oranges. Rangpur or other lime juice, calamondin,
or any tart citrus juice may well be substituted for the lemon
juice.
Freeze in the usual way. Serve with Tropical Kisses.
TROPICAL KISSES
1Y4 cups medium brown sugar 21/ cups (/2 pound) shredded
% teaspoon salt cocoanut
%1 cup flour 5 tablespoons cream
1/2 teaspoon vanilla
Mix sugar, salt and flour and put through a fine sieve. Add
cocoanut and blend well. Add cream and flavoring and mix
all together. If cream does not furnish sufficient moisture, in-
crease the amount. Spread small cookies on a very cold baking
sheet greased with cold butter. Spread, using two forks. They
should have a lacy effect with holes between the shreds of cocoa-
nut. Put into a medium hot oven. Bake carefully, since they
scorch easily. As soon as golden brown and set in shape (about
8 minutes) remove from oven and remove quickly from baking
sheet with two spatulas while still hot. Then, with fingers, pull
out to be sure they are lacy.








Florida Agricultural Experiment Station


These are of a chewy texture and most delicious. Recipe
should make about 40 kisses.

CANNING PAPAYA
The papaya may be canned very much as peaches are canned,
if lemon or other acid citrus juice is added to the liquid or syrup.
When a fruit acid
is added no higher
Fh heat is required
than fo r canning
other fruits (2120
F.). The papaya
may be canned like
pumpkin by re-
moving pee 1 and
seed and steaming
until tender. The
steamed papa ya
should be stirred
to a smooth, even
consistency, t hen
be packed steam-
ing hot into hot
containers, c o m -
pletely sealed and
quarts immediate-
ly processed for 50
Fig. 3.-The papaw, Asimina triloba, commonly minutes at 10
called Indian banana or "dog" banana, is highly
desirable as an ornamental but usually attracts pounds pressure.
little attention in Florida. Sometimes the papaya Note. T he
is incorrectly called papaw.
acidity of food pro-
ducts is the basis for determining the canning processes. A pH
of 4.5 has arbitrarily been set as a dividing line between those
that may be safely processed in a water bath and those requiring
the higher temperatures obtained only in a steam pressure cooker.
In this connection it is interesting to note that the composition of
the papaya fruit is not of the type that is easily broken down with
heat. Therefore, it tends to hold up better under the higher tem-
perature than would many other fruits. Obviously the fat in the
papaya, while it is melted, probably tends to congeal again on
cooling and the papaya tissue holds its shape, color, flavor and
texture under pressure processing.







The Fruitful Papaya


PAPAYA-GRAPEFRUIT JUICE
Select sound, fully ripened papayas. Peel fruit and discard
seed. Extract juice by pressing the prepared fruit through the
finest sieve of an effective juice extractor. Add an equal volume
of freshly extracted grapefruit juice, Sampson tangelo juice, or
a blend of grapefruit and Sampson tangelo juice. Sugar or
honey is a desirable addition. Heat the blended juices for 15
minutes at simmering, 1800 F., preferably in a double boiler.
Pour into hot sterile containers filled to overflowing, seal her-
metically immediately, and process 30 minutes at 1700 F. Cool
as quickly as possible by placing first in warm water and then
in cold. Store in cool, dark, well ventilated pantry.
To prepare a good quality juice it is essential that the tem-
perature of the juice before filling be the same as if not a little
higher than that of pasteurization (about 143 F.). Watch the
temperature, using a good thermometer. If bottles are filled
cold or at any temperature below that used for pasteurization
they may burst because of expansion of the juice. When bottles
are used as containers they should be filled to within % inch of the
top and should be closed with crown caps previously dipped in
boiling water. The bottles should be laid immediately in the
water bath on their sides with water enough to cover by at least
2 inches.
For most individuals the above juice will be found to be too
concentrated for use. It may be diluted at a ratio of 1 part of
water to 3 or 4 parts of juice. Others may prefer to sweeten it
more and dilute it still further. It may also be diluted and com-
bined with ginger ale, mixed with other juices, especially orange
juice, and pineapple, in preparing fruit punches.
PAPAYA SYRUP
The syrup left over from preserving and pickling should be
heated, bottled, sealed, and stored away for sauces, sundae dress-
ings, flavoring ice creams, sherbets and other desserts and for
making beverages.
Papaya juice may be made into syrup by the addition of
11/2 cups of sugar to 1 cup of juice. Boil until clear and bottle
while boiling hot.
PAPAYA PRESERVE
Use freshly picked, sound, full-ripe fruit. Peel and cut in
sizable, uniform pieces. Remove seed or not, as preferred. Weigh
and for every pound of papaya add 1 pound of sugar. Sprinkle







Florida Agricultural Experiment Station


over fruit and allow to stand over night or until sugar is dissolv-
ed. If enough liquid is not drawn from the fruit to cover it will
be necessary to add water to cover.
Place over heat, bring to a boil and boil 15 minutes or until
fruit is clear. Cover tightly and let stand over night. Bring
again to boil and boil until syrup is thick. It is important that
the fruit be kept well covered with syrup at all times.
Pack in hot, sterile jars and cover with the hot syrup and
seal at once.
Lime juice, calamondin or other citrus juices may be added
if desired, but many prefer only the mild, distinctive flavor of
the papaya. The syrup is golden in color and most delicious in
flavor. When heavy and rich it makes a fine accompaniment
for ice cream and pudding or a delightful spread for hot cakes
or waffles.
SWEET SPICED PAPAYA PICKLE
Prepare the fruit and cook as for preserves. When fruit is
clear and syrup thick and heavy remove fruit and add 1/2 cup of
best vinegar for each pint of syrup, and add whole spices as fol-
lows: 1 tablespoon whole cinnamon, 1 teaspoon each of cloves
and allspice tied loosely in a cheesecloth bag and lightly pounded.
Boil 5 minutes, then add to papaya and cook another 5 minutes.
Return fruit and let stand over night. Bring to boil, transfer
fruit to hot, sterile jars, add hot syrup and seal at once.
PAPAYA-PINEAPPLE MARMALADE
1 ripe papaya put through 1 teaspoon green ginger (shaved
coarse food chopper fine) to each cup of ground
papaya and pineapple
1 ripe pineapple put through 1 cup sugar for each cup pulp
coarse food chopper (If pineapple is very sweet,
use slightly less sugar)
Combine fruit and ginger. Boil gently for 10 minutes. Add
sugar and cook in heavy aluminum saucepan until fruit is clear
and as thick as desired. Pour piping hot into hot sterile jars and
seal at once.
Note.-Ginger, Zingiber officinale, grows well in Florida when
given its cultural requirements-rich soil, sufficient moisture and
semi-shade. More than enough corms to supply the needs of the
average ginger-loving family may be produced on a 2-foot plot.
Ginger adds snap and zest to anything from spicy fruit cocktails
and drinks to hot gingerbread and hot, sweet chutneys. One of
the most popular of the papaya drinks sold in and out of Florida
uses ginger and other flavorings to "pep" up what would other-
wise be a bland and uninteresting product.








The Fruitful Papaya


Too often ginger is confused with the common ornamental
ginger lily. Ginger is an erect, warm weather herb, growing 12
to 24 inches high, canna-like in appearance. It grows from
thickened rhizomes which branch finger-like and send up new
shoots from the tips near the surface of the soil. If desired, for
preserving and candying, the roots should be dug while tender
and succulent, rather than when old, tough and fibrous. Ginger
will long remain one of the world's most popular spices and
fresh, green ginger should be grown in every Florida home gar-
den. Write to your southern Florida nurseryman for informa-
tion or to the Office of Home Demonstration Work, Florida Ag-
ricultural Extension Service, Tallahassee, Florida.
RIPE PAPAYA JAM
6 cups ripe papaya pulp % cup lemon or calamondin juice
5 cups sugar
Press ripe papaya through a coarse sieve, then measure. Boil
briskly in a smooth, heavy aluminum saucepan until thick
enough for jam. Add lemon juice and sugar and continue boil-
ing until thick and clear. Stir frequently in order to prevent
scorching. When the desired consistency is obtained pour into
hot, clean jars and seal immediately. Store in cool, dark place.
PAPAYA PASTE CANDY
Peel and remove seed from a fully ripe, fine flavored papaya.
Press pulp through a rather fine sieve. Measure and for each
pint of pulp set aside 11/3 cups of sugar. Cook pulp in smooth
heavy aluminum saucepan until somewhat thick. Then add
sugar and cook until clear and very thick, stirring carefully and
taking care not to allow it to burn.
The paste will require constant. attention as it nears the
finishing point. A wooden paddle with a square edge is decided-
ly better than a spoon for stirring. The faster the papaya is
cooked the brighter and lighter in color it will be.
The paste should be cooked until it is so stiff that when the
paddle is drawn through the mass it will not flow together again.
Turn out on a platter or pan that has been brushed with an un-
salted fat. Let stand until stiff. Cut in cubes, strips, or fancy
shapes and roll in sugar. The paste may also be molded in small
wooden or tin boxes lined with carefully fitted oiled paper. When
molded, cut in squares, place on cardboard that has been covered
with waxed paper or cellophane and wrap over all firmly and
neatly with cellophane. Paste should be dried as rapidly as
possible.








20 Florida Agricultural Experiment Station

VARIATIONS IN PAPAYA PASTE
Just before removing from heat, pecans, cocoanut or crystal-
ized fruits may be stirred into the paste for the purpose of giving
variety to the candy. Or when paste is poured out a pecan half
or kumquat or piece of pineapple may be pushed into it. After
cooling, cut so that each piece has its nut or fruit center.
The paste may be rolled into shredded cocoanut which has
been slightly moistened with heavy syrup. It may also be coated
with fondant or chocolate after being thoroughly dried. Many
delicious and attractive candies may be secured by the interested
and ambitious worker.

ACKNOWLEDGMENTS
The writer wishes to express her appreciation to Miss Julia Wilburn
for her fine cooperation in preparing and testing many recipes given
in this circular. Appreciation is also given those home demonstration
agents who have contributed many valuable comments and formulas.
For information on papaya culture, see Florida Agricultural Ex-
perinmnt Station Bulletin 350, by H. S. Wolfe and S. J. Lynch.




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