Cretan Papayas
Estimated Inventory, ea : 0
Description/Taste
Cretan papayas vary in size, depending on the specific variety and cultivation methods, and range in shape from round, cylindrical, to pyriform with blunt, curved ends. The fruits average 10 to 15 centimeters in diameter and 12 to 15 centimeters in length and sometimes feature creases and folds around the ends. The skin is thin, smooth, taut, and waxy, with a faint sheen and a sticky coating. If left to ripen, the green shades eventually transition into mottled yellow-orange hues. The skin is also delicate and easily damaged, bruised, or marked. Underneath the surface, Cretan papayas showcase dark red-orange flesh with a central cavity filled with small, hard, black, round to oval seeds. When young, the flesh is firm, dense, lightly aqueous, and crunchy, with a crisp, almost carrot-like consistency. After the flesh ripens, it will become soft, buttery, aqueous, tender, and succulent. Cretan papayas should feel heavy for their size and will give slightly when pressed. The flesh is aromatic and has a rich, sweet, tropical, floral, and musky flavor. The seeds have a peppery, warm, and pungent taste.
Seasons/Availability
Cretan papayas are available in the summer.
Current Facts
Cretan papaya, botanically classified as Carica papaya, is a general descriptor for varieties of papaya cultivated in Crete, belonging to the Caricaceae family. Papayas are a relatively new plant grown in Greece, and the tropical to subtropical fruits are being evaluated as a potential commercial crop as the island’s climate fluctuates and becomes warmer. Cretan papayas are a specialty crop that is not commercially produced and is still low in production, but they are expected to increase in the next few years. The fruits are primarily grown in southern Crete and are exported to markets throughout Greece, especially in Athens. One of the unique characteristics of papayas grown in Crete is their natural cultivation techniques. Many of the growers are producing papayas without the use of pesticides, and some have even opted for natural predators, such as spiders, to help remove unwanted insect threats. Other growers use a technique called syn-cultivation, which involves grouping multiple plant species together to allow them to develop a naturally flowing and productive ecosystem. Cretan papayas are valued for their natural cultivation, tropical flavor, and soft, juicy flesh. The fruits are sold as a seasonal delicacy in the summer and are consumed in a wide array of fresh and cooked culinary preparations.
Nutritional Value
Cretan papayas have not been extensively studied for their nutritional properties, and each variety will vary in vitamin and mineral content. Papayas, in general, are a source of fiber to regulate the digestive tract, vitamin A to maintain healthy organ functioning, potassium to balance fluid levels within the body, and calcium to support bones and teeth. Papayas also provide phosphorus to repair tissues, vitamin C to strengthen the immune system, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including vitamin D and B vitamins. The fruits are high in papain, a natural enzyme that reduces inflammation, improves digestion, and treats infections. Papayas also contain lycopene, an organic pigment known as a carotenoid that gives the flesh its red-orange coloring and has antioxidant properties to protect cells against the damage caused by free radicals.
Applications
Cretan papayas have a sweet, tropical, and musky flavor suited for fresh and cooked preparations. Papayas are traditionally consumed out of hand and are a delicacy in Greek markets. Historically, papayas were imported from other countries into Greece, and the fruits typically consumed were ripe. Cretan papayas can be eaten out of hand, and the seeds are either discarded or set aside for separate preparations. Prepped papaya halves can be filled with yogurt, cottage cheese, or other fruits as a snack or breakfast dish, or they can be sliced and sprinkled with lime juice or chili powder to enhance flavoring. Cretan papayas are also tossed into fruit medleys, salads, or blended into juices and smoothies. In addition to fresh preparations, Cretan papayas are simmered into jams, jellies, marmalades, and syrups. While less common, they can also be cooked into sauces and chutney. Beyond the flesh, papaya seeds are edible and have a peppery taste. The seeds can be dried and ground into a spice, used in place of black pepper, or added to salad dressings. In Greece, papayas are popularly dried and sold as a chewy snack. Cretan papayas pair well with spices such as cinnamon, vanilla, and ginger, other fruits including bananas, passion fruit, and citrus, and herbs such as lemongrass, cilantro, and mint. Whole unripe Cretan papayas should be ripened at room temperature. Once ripe, Cretan papayas will keep in the refrigerator for a few days.
Ethnic/Cultural Info
Cretan papayas are seasonally made into a variation of spoon sweet, a traditional preserve-like treat famously offered as a welcome snack throughout Greece. Spoon sweet is also known as glyko tou koutaliou, and the roots of this dish date back to ancient times. It was once customary for Greek households to save excess fruit harvests by drying or boiling and preserving them in honey. Extending the shelf life of these fruits allowed families to consume fruits year-round and have food sources during harsher seasons. Boiling quince in wine and preserving the fruits in honey was one of the earliest versions of spoon sweet, known as melimilon. Over time, sugar replaced honey in these preservations when it was introduced to Greece through the Arabs. The Greeks also adopted the custom of offering a sweet dish to visiting houseguests from the Arabs. As spoon sweet recipes were refined and further developed, it was important that the fruits used in the mixture could be thinly sliced and have a firm enough texture to hold up through the cooking process. Many types of spoon sweets are made in the modern day, and homemade spoon sweets commonly mirror the season. Papaya spoon sweet is a specialty variation prepared as a delicacy. This flavoring is rarer than standard flavors such as grapes, oranges, cherries, figs, and even tomatoes. It is customary for households to offer a spoonful of this preserve-like fruit mixture to guests visiting their homes. Spoon sweet is served with water or Greek coffee, becoming a signature local treat throughout Greece. It is also drizzled over yogurt and ice cream.
Geography/History
Cretan papayas are cultivated in Greece and are primarily grown in southern Crete. Papayas, in general, are native to tropical America and have been growing wild since ancient times. Many varieties have been selectively bred over time and have expanded in cultivation worldwide. Papayas were thought to have initially been planted in Crete sometime during the mid to late 20th century. Crete is not considered a tropical or subtropical island, but in some regions of the southern part of the island, the climate has become warmer and created a new habitat for tropical species. Rising temperatures and humidity in these regions have pushed farmers throughout southern Crete to experiment and test growing fruits, including papayas, passion fruit, avocadoes, and bananas. Several of these experiments were successful, and growers are shifting production from traditional crops, such as olives, to tropical fruits. Papayas are adapting well in southern Crete as the plants require less water and can be grown without the need for pesticides. Even the well-known monastery, the Monastery of Panagia Kalivianis, is said to grow papayas in its gardens. Despite their continued success, Cretan papayas and the other tropical fruits are still being grown on a small scale and are not considered a large commercial endeavor. Today, Cretan papayas are primarily grown in southern Crete, especially in Tertsa Viannou, Kyparissia, Katsamba, Lerapetra, Heraklion, Sitia, and Psari Forada. Papayas are cultivated in greenhouses and select outdoor locations and are exported to other cities within Greece as a specialty fruit. The Cretan papayas featured in the photograph above were sourced through the Four Seasons Organic Market in Athens, Greece.
