Papaya Flowers
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Description/Taste
Papaya flowers are small in size, averaging 2.5 to 5 centimeters in length, and grow in clusters at the end of long, dangling panicles. In their bud stage, the blooms have a tubular, straight to slightly curved shape with a blunt, rounded end. Each bud is comprised of soft and smooth, overlapping petals ranging in color from pale yellow-green, ivory, white, and yellow. There is also a small calyx around the base of the flower, and if allowed to bloom, five petals appear and bear a waxy, smooth, and pliable consistency. Papaya flowers are known for their robust aroma, and their scent permeates any room in which they are stored. The unopened flower buds are primarily consumed after cooking and develop a tender, crisp, succulent, and slightly chewy consistency. Papaya flowers are bitter and astringent when raw. Some say they have an acquired flavor reminiscent of bitter melon, and the stems are also very bitter and are typically discarded. Once cooked, the flowers mellow in taste and become vegetal, green, savory, subtly bitter, and floral.
Seasons/Availability
Papaya flowers are available year-round.
Current Facts
Papaya flowers, botanically classified as Carica papaya, are a secondary element harvested from papaya trees belonging to the Caricaceae family. It is important to note that there are two types of Papaya flowers: male and female. Male Papaya flowers are the only blooms foraged for culinary use, as these blooms do not produce fruits. In this article, only male flowers are discussed when referencing Papaya flowers. Female Papaya flowers are left on the tree to be pollinated and produce the famed fleshy fruits. Male and female Papaya flowers are easily distinguished on trees as male flowers grow in dangling clusters, while female flowers grow individually and have an egg-shaped ovary and pistil. In papaya cultivation, some trees are male, female, or hermaphrodite, and trees do not reveal their gender until they are 5 to 6 months old. Male trees were historically cut down and discarded in some cultures as they do not produce fruits, but other communities decided to keep the trees for their year-round flower production. These flowers became a treasured delicacy foraged for medicinal and culinary purposes. Male Papaya flowers also provide pollen that can be used by insects or the wind to pollinate female plants for increased fruit production. Despite their nutritional, culinary, and production value, Papaya flowers are not as widespread in use compared to the fruits. Papaya flowers are a specialty ingredient prepared like a vegetable in culinary preparations.
Nutritional Value
Papaya flowers are a source of vitamin E to protect the cells against the damage caused by free radicals, vitamin C to strengthen the immune system, and other antioxidants to reduce inflammation. The bloom also provides calcium to support bones and teeth, vitamin A to maintain healthy organs, fiber to regulate the digestive tract, potassium to balance fluid levels within the body, magnesium to control nerve functions, and other nutrients, including phosphorus, iron, copper, zinc, and manganese. The flower’s bitter taste is created from the presence of tannins, a group of astringent compounds naturally found in some plants. In natural medicines worldwide, Papaya flowers are made into tea, tinctures, and decoctions to lower blood pressure, detox the liver, and regulate insulin levels. Papaya flowers are also infused into honey and consumed to soothe sore throats, coughs, and cold symptoms. The honey can be mixed in hot water and consumed throughout the day as a mixture to protect overall bodily health.
Applications
Papaya flowers have a vegetal and bitter taste suited for cooked preparations. Some Southeast Asian communities consume the flowers raw, but the buds are combined with other strong-flavored ingredients to help balance the bitterness. Papaya flowers are used for culinary purposes in their unopened or only partially opened stages. The buds are separated from the stems as the stems are even more bitter than the flowers, and only the buds are used. There are several methods to reduce the bitterness in the blooms. The main methods involve soaking the flowers in tamarind water, coating them with salt, or boiling them. When boiling, adding guava leaves to the water is recommended to help mellow bitter flavors. Once boiled, the flowers can be tossed into salads, added to stir-fries, or mixed into chutneys and sauces. The blooms can also be sauteed with vegetables, cooked into egg-based dishes, or incorporated into soups and curries. Most cooked preparations involving Papaya flowers are served with rice as a complete meal. In addition to savory preparations, Papaya flowers are occasionally candied as an edible decoration or soaked in honey for sweet preparations. Papaya flowers pair well with aromatics such as shallots, garlic, chiles, bay leaves, galangal, and lemongrass, broccoli, carrots, eggplant, potatoes, banana flowers, peanuts, and smoked fish. Whole, unwashed Papaya flowers should be immediately consumed after harvest for the best quality and flavor. The blooms may keep for a few days when stored in the fridge or they can be dried for extended use.
Ethnic/Cultural Info
Papaya flowers are often used in flower essences as a spiritual ingredient in some forms of natural medicine. Flower essences are liquid infusions of various botanicals that are said to contain the energies or life force of the specific plants used. The essences do not have aromas like distilled essential oils but are believed to bring benefits to help emotions and states of being. Papaya flower essences are offered to balance the feminine and masculine in the body, which are two opposing energies. They are also taken to release past guilt, habits, and emotions. While none of these claims have been proven, many herbalists and followers of natural medicines worldwide cherish Papaya flowers for their versatility and ability to soften the spiritual side of the body. Flower essences are applied topically to the skin or taken with teas, juices, or straight, but consultation with a doctor or medical professional is always advised before taking new supplements. The practice of making flower essences dates back to ancient times, and naturalists have been preparing them throughout history for emotional well-being. The most famous leader in flower essences was Dr. Edward Bach in the 1930s. Dr. Bach was a healer trained in conventional medicine but also conducted studies on how emotions were tied to the body's healing processes. He eventually created thirty-eight flower remedies, which are still practiced by some in the present day.
Geography/History
Papaya flowers grow on trees belonging to the species Carica papaya. This species is native to the Americas and has been growing wild since ancient times. Experts hypothesize that the center of origin for wild descendants of domesticated papayas is thought to have been in lowlands spanning from Mexico to Panama. In these regions, papayas were cultivated for their edible fruits, flowers, and leaves. Seeds of the species could also be stored for several years once dried, contributing to their eventual expansion. Over time, many varieties were selectively bred for improved characteristics, and the plants were revered in indigenous communities throughout the Americas for their medicinal, culinary, and folkloric uses. Papayas were eventually carried from the Americas to the Caribbean, Europe, and Southeast Asia by Spanish and Portuguese explorers around the 16th century. The species was also introduced to India in the late 16th century and to the Hawaiian Islands in the early 19th century. Since their spread worldwide, Papaya flowers have been adopted into culinary and medicinal preparations of various cultures around the world, especially in Southeast Asia. Today, Papaya flowers are grown worldwide and are harvested by hand for home use and sale in local fresh markets. The blooms are mostly seen in markets throughout India, Thailand, Vietnam, Malaysia, Indonesia, Singapore, other parts of Southeast Asia, East Asia, and in Central and South America. The Papaya flowers featured in the photograph above were sourced through the Wednesday bazaar at the Supermarket in Dimapur, Nagaland, in northeastern India.
