Shipping green and ripe papayas. 12 lbs - $49.50 Email us to order. Ted@Greenhouse.net We must have your address and phone number. Fresh delicious Papayas naturally grown in Florida can be enjoyed anywhere in the USA! Grown with organic fertilizers and no pesticides. Fresh harvested the day your order is sent. Papayas are typically shipped green and will require up to a week to ripen once received. The papaya shipped directly from the farm where they are grown on the East Coast of Florida and are packaged in a cardboard shipping box and cushioned with newspaper. Fresh papaya are shipped separately from other items due to they are shipped directly from the farm and fresh papaya are only available for shipment within the USA. We ship by UPS on Mondays. Approx. Cost of Papayas is $49.50 per 12 lbs. Shipping By UPS is $10.00 to most USA. Sorry, not available for APO, FPO, Puerto Rico, Guam, the state of Alaska, or destinations outside the USA. Our Fresh papaya prices change with market prices. Carica papaya contains the enzyme papain, present in the fruit, stem and leaves. Meat can be tenderized by wrapping it in a papaya leaf before cooking. It contains biologically active compounds such as chymopapain and papain, which are aids in digestion. Enzymes accelerate reactions within body cells. In the human body, the pancreas produces enzymes that break down foods into nutrients Individuals who have cystic fibrosis or diseases of the pancreas may not produce enough natural enzymes to digest foods properly. Papain is proteolytic, meaning that it digests proteins. Frequently it is included in prescription combinations of digestive enzymes to replace what individuals with cystic fibrosis or pancreas conditions cannot produce these naturally. Because it improves digestion in general, papain has also been used orally to treat less serious digestion disorders (bloating and chronic indigestion) Papain also is used to treat arthritis and intestinal worms. The softening and disintegrating qualities of papain have been taken advantage of in the treatment of warts, corns, sinuses and chronic forms of scaly eczema and other hardness of the skin In studies of cancer patients, oral enzyme supplements containing papain helped to relieve treatment side effects such as mouth sores and difficulty in swallowing. Phyto-chemicals in papain may increase immune system function and may also promote the release of natural chemicals that attack tumor cells. Papain may lessen inflammation, as well. All of these potential effects make preparations containing papain useful as an addition to cancer therapy. An oral prescription product containing papain and other enzymes has orphan drug status in the United States for the treatment of multiple myeloma, a form of bone marrow cancer. An orphan drug has received approval from the U.S. Food and Drug Administration (FDA) because it shows effectiveness for treating severe or rare diseases that usually have few other treatment options. An injectable form of the enzym chymopapain has been used to treat herniated (“slipped”) discs in the spine. Phytochemicals: The green fruit is reported to contain protein, fat, carbohydrate, fiber, ash, Ca, P, Fe, 7 mg Na, K, beta-carotene equivalent, thiamine, riboflavin, niacin, and ascorbic acid. vitamin E. The glycoside, carposide, and the alkaloid, carpaine, pseudo-carpaine, D1-piperideine alkaloids, dehydrocarpaine I and II, water, caoutchouc-like substances, pectinous matter and salts, malic acid, papain, resin. Fatty oil, volatile oil, a glycoside, caricin, and the enzyme, myrosin. saturated acids (palmitic, stearic, and arachidic) unsaturated acids (oleic and linoleic). , bactericidal aglycone of glucotropaeolin benzyl isothiocyanate), sinigrin, the enzyme myrosin, and carpasemine. Flath and Forrey (1977) identified 106 volatile components in papaya. Description: Sometime called the tree melon, the papaya or “paw paw” is grown extensively in all tropical and sub-tropical parts of the world. There are many strains and varieties of this melon-like fruit and the variation in size, form and color is great. Some papayas resemble small watermelons, while others are quite small and almost round. The flesh of papaya is white before maturity, turns to a rich orange-yellow or deep rose when ripe, with color varying according to variety. The flesh encircles a cavity containing grayish-black seeds that have culinary uses, although not very tasty to most people. Availability: Year-round with peak seasons June through September. Most papayas sold in the markets are from Florida or Hawaii. Selection and Care: Softening is the key to ripeness. Papayas that are one-quarter to one-half ripe should keep 1-2 weeks. The development of a yellow blush is associated with ripening when the fruit ripens at 65 degrees F. or over. At lower temperatures the color process may stop and the fruit soften without changing color. For this reason papayas should be stored at room temperature until ripe (soft). Ripening can be slowed by chilling at 60 degrees F. or stopped at 50 degrees F. Chilling below 50 degrees F. will damage fruit. Chill a papaya once it is completely or almost ripe, not before. Serve within a day or two, or it loses flavor. Nutritional Value: Papaya is low in calories and rich in natural vitamins and minerals, particularly in vitamins A & C, and potassium. One cup fresh cubes or 100 gm weight of papaya contains: 55 calories, 0.61 gm protein, 9.8 gm carbohydrates, 1.8 gm dietary fiber, 89% water, 283 IU vitamin A, 62 mg vitamin C, 38 mg folate and 257 mg potassium. Use & Preparation: Ripe papaya is great eaten raw. Slightly under-ripe fruit can be cooked as a vegetable. Before using, peel the papaya, cut it in half and scoop out the seeds. Papayas combine well with others fruits as pineapple, strawberry, orange, banana, coconut, and lime for salads or fruit desserts. The papaya’s shiny, grayish-black seeds are usually discarded, but they have a peppery taste and make a delicious salad dressing. For a dressing, combine some of the seeds with you favorite vinaigrette in a blender and process until pureed, or puree papaya and some of it seeds and add ginger, cayenne or fresh hot peppers. Papaya contains papain, an enzyme used in meat tenderizers, both in the flesh and in the seeds. Marinades for less tender cuts of meat can enhance the flavor and tenderness by the addition of papaya puree and/or some ground seeds. Recipes: Papaya Cooler 1 peeled papaya, seeded and sliced 2 scoops lowfat vanilla ice cream 1 banana or frozen yogurt 1 tablespoon honey 1/2 teaspoon vanilla 1/2 cup milk Mix ingredients in blender. Blend until frothy. Serves 2-4 . Papaya and Onion Salsa Great on fish, chicken and pork, also on top of black beans and rice. 3/4 cup firm-ripe papaya, peeled, chopped 2 tablespoons fresh cilantro or parsley, 1/4 cup diced onion, sweet or red finely chopped 1 jalapeno pepper, finely minced 1 1/2 teaspoons pure maple syrup 1 tablespoon fresh lemon or lime juice Add all ingredients together in a bowl and stir gently to blend. Season lightly with salt, if desired. Chill thoroughly before serving, even making one day ahead of serving. Serves 4.