Oak Leaf Papayas
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Description/Taste
Oak Leaf papayas are small in size, averaging 3 to 5 centimeters in length, and have an elongated, oval, to teardrop shape with a curved, broad center tapering to a pointed, slender tip on the non-stem end. The fruits grow on thick, bright green, fibrous, fleshy stems in small clusters, and the skin is thin, smooth, taut, and edible. The skin ripens from green with yellow-green striping to shades of solid golden yellow-orange. Pale yellow striping may be faintly visible on some fruits, even when ripe. Underneath the surface, the orange flesh is soft, tender, aqueous, and pulpy, encasing many round to oval dark brown-black seeds. Oak Leaf papayas are entirely edible, including their skin, flesh, and seeds, and ripe fruits release a sweet and fruity aroma. Oak Leaf papayas are edible raw and have a rich, sweet, sugary, musky, floral, and tropical taste. The seeds are strong and peppery, creating a complex, sweet, and subtly spicy taste if eaten together with the flesh.
Seasons/Availability
Oak Leaf papayas are available year-round, with a peak season in the early winter.
Current Facts
Oak Leaf papayas, botanically classified as Carica quercifolia, are rare fruits belonging to the Caricaceae family. The variety is native to South America and is primarily a wild species foraged as a fresh eating and culinary ingredient. Oak Leaf papayas are a type of Mountain papaya and develop on small, fast-growing trees reaching 5 to 8 meters in height. The trees produce hundreds of tiny fruits, and the variety is favored for its ornamental nature. The name Oak Leaf is derived from the tree’s large, broad, and glossy leaves. Each leaf has 5 to 7 serrated lobes that resemble the appearance of Oak leaves. Oak Leaf papayas are not commercially cultivated on a large scale. The trees are primarily grown in home gardens or cultivated through small businesses for use in preserves. In the wild, Oak Leaf papayas are rare, as the trees have been over foraged for their sweet fruits. Oak Leaf papayas are a hardy, fast-growing, and cold-tolerant variety that can grow at high altitudes. The fruits are also known as Oak-Leaved papayas, Higuera del Monte, Fig tree of the Mount, Mamón of the Mount, Mamón del Monte, Vasconcellea quercifolia, and Highland papayas. Oak Leaf papayas are typically eaten fresh and savored for their sweet, tropical, and musky taste, and the fruits can be consumed with or without the seeds. The fruits are also utilized in various sweet and savory culinary preparations in their native growing regions. Outside of their native habitat, the variety is rare and grown as a novelty.
Nutritional Value
Oak Leaf papayas have not been extensively studied for their nutritional properties. Some research mentions that the fruits are a source of fiber to regulate the digestive tract, vitamin C to boost the immune system, and magnesium to control nerve functions. The variety, like other papaya cultivars, may also provide vitamin A to maintain healthy organ functioning, calcium to build strong bones and teeth, phosphorus to repair cell tissues, and other nutrients, including iron, zinc, folate, and potassium. Oak Leaf papayas also contain papain, a digestive enzyme used throughout South America to tenderize meat and soothe symptoms associated with indigestion.
Applications
Oak Leaf papayas have a tropical, sweet, and musky taste suited for fresh and cooked preparations. The fruits are traditionally eaten out of hand, and the skin, flesh, and seeds are edible. Consuming the peppery seeds is optional, and some consumers choose to remove the seeds before eating the flesh. Oak Leaf papayas can also be tossed into salads, sliced and mixed into slaws, chopped into fresh side dishes, or used as a topping over yogurt and various breakfast dishes. The fruits are also utilized as an edible garnish and are commonly served split-open to showcase the contrasting seeds. In addition to fresh preparations, Oak Leaf papayas are simmered into jams, jellies, and preserves. The fruits are also candied into sweet treats, blended into ice cream, and added to juices. In South America, many Oak Leaf papaya trees have been over-harvested due to the use of the fruits for jellies and candies. Oak Leaf papayas are occasionally incorporated into soups, stews, and rice dishes to add sweet and fruity nuances. Oak Leaf papayas pair well with other fruits such as apples, passion fruits, coconut, and mangoes, herbs including cilantro, mint, and chives, chiles such as jalapenos or serrano, and flavoring including vanilla, maple syrup, and chocolate. Whole Oak Leaf papayas should be immediately consumed after harvest for the best quality and flavor. The fruits can also be stored for a few days when placed in the refrigerator’s crisper drawer.
Ethnic/Cultural Info
Oak Leaf papayas are also classified under the species Vasconcellea quecifolia, a synonym for Carica quercifolia. The Latin word Vasconcellea, used for the plant’s genus, is derived from Vasconcellos, the last name of the 17th-century Jesuit priest Simão De Vasconcellos. The priest spent most of his adult life studying humanities and religion in Brazil. In 1663, Vasconcellos notably wrote “Crônica da Companhia de Jesus do Estado do Brasil,” translating to the “Chronicle of the Society of Jesus in the State of Brazil,” one of the first compilations that recorded the inner workings of life in Brazil. Quecifolia roughly translates from Latin to mean “oak-leaved,” a descriptor for the species’ lobed, large, and flat leaves.
Geography/History
Oak Leaf papayas are native to South America and are thought to have sites of origin in the Andes mountains and other regions of Argentina, Bolivia, Peru, Paraguay, Brazil, and Uruguay. The species has been growing wild since ancient times and has been foraged for its small fruits for use in culinary preparations. Throughout history, Oak Leaf papayas have remained relatively wild and are only grown on a small scale regionally throughout South America. Some trees are planted in home gardens, but most of the fruits in local markets are gathered from wild trees. Oak Leaf papayas thrive in tropical to subtropical climates along forest edges, mountain slopes, near running water, and regions with well-drained, fertile soil. The species can also grow up to high elevations in tropical areas. Today, Oak Leaf papayas are a rare species mainly found in South America. The species is also grown in select home gardens in tropical and subtropical regions worldwide, including the United States, as a home garden novelty.
