Formosa Papaya
Estimated Inventory, lb : 0
Description/Taste
Formosa papayas vary in size, depending on cultivation methods, but generally have an elongated, cylindrical, to pyriform shape with blunt, curved ends and a straight middle. The variety is one of the largest commercially grown papayas, averaging 18 to 26 centimeters in diameter and 1.3 to 1.7 kilograms in weight, but the fruits have the capacity to reach over 3 kilograms. When young, the skin exhibits shades of dusty green to dark green. The skin is thin, smooth, taut, and waxy with a faint sheen. If left to ripen, the green shades eventually transition into mottled yellow-green hues. Underneath the surface, Formosa papayas showcase 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. If the flesh ripens, it will become soft, buttery, aqueous, tender, and succulent. Formosa papayas should feel heavy, give slightly when pressed, and be at least 50% yellow when ripe. The flesh has an aromatic nature and a rich, sweet, tropical, floral, and musky flavor. The seeds have a peppery, warm, and pungent taste.
Seasons/Availability
Formosa papayas are available year-round.
Current Facts
Formosa papayas, botanically classified as Carica papaya, are a commercial variety belonging to the Caricaceae family. The large fruits develop on slender, upright, and fast-growing trees reaching up to four meters in height, and the trunk is hollow. The trees begin producing fruit within 5 to 8 months after being sown, and Formosa is a variety valued for its size and juice-filled flesh. Formosa papayas are one of the largest commercial cultivars produced worldwide and are extensively grown for domestic use and export. Formosa papayas are also known as Farmosa papayas and Tainung, the name for the variety in Taiwan where it was first cultivated. Despite the variety’s large size, Formosa papayas have a rich, aromatic taste and juicy, tender, and succulent flesh when ripe. Formosa papayas are a year-round commodity and are sold in commercial markets as a versatile fruit for fresh and cooked preparations.
Nutritional Value
Formosa papayas are a source of fiber to regulate the digestive tract, vitamin C to strengthen the immune system, calcium to support bones and teeth, and potassium to balance fluid levels within the body. Papayas also provide iron to develop the protein hemoglobin for oxygen transport through the bloodstream, vitamin A to maintain healthy organ functioning, phosphorus to repair tissues, and other nutrients, including vitamin D and B vitamins. The fruits are high in papain, a natural enzyme thought to reduce inflammation, improve digestion, and treat 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
Formosa papayas have a sweet, tropical, and musky flavor suited for fresh and cooked preparations. The variety is traditionally consumed out of hand and is sprinkled with lime juice or chili powder to enhance flavoring. Formosa papayas are also halved, removing the seeds, and are filled with rice, seafood salad, or cottage cheese as an edible bowl. The flesh is used as an edible topping over parfaits, yogurt, cereals, pancakes, or French toast, or it is combined into fruit medleys and green salads. Beyond ripe raw dishes, green, young papayas are shredded into salads and crunchy slaws. Formosa papayas can also be chopped into salsa, cooked into chutney, or incorporated into dressings and sauces. Try blending papayas into smoothies, shakes, and juices for a rich flavor, or blend and freeze into sorbets and ice cream. Formosa papayas are also simmered into jams or baked into pies, cookies, and shortbread. In addition to sweet preparations, Formosa papayas complement savory dishes and are cooked into curries, caramelized for increased depth of flavor, or sauteed with vegetables and seafood. 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. Formosa papayas pair well with fruits such as passion fruit, mango, bananas, citrus, and coconut, cheeses including feta, gouda, and gorgonzola, herbs such as lemongrass, cilantro, and mint, jalapeno, and nuts including peanuts, macadamia, and walnuts. Whole, unopened green papayas should be ripened at room temperature. Once ripe and ready to eat, Formosa papayas will keep in the refrigerator for up to five days.
Ethnic/Cultural Info
Formosa papayas were named after a Portuguese word that was once used as a descriptor for Taiwan. During the 16th century, Portuguese explorers arrived in East Asia and constructed a settlement in Macau. Their focus in Asia was establishing trade relations, and sailors began exploring the region for possible trade ports. The first record of Taiwan in Portuguese records dates back to 1544. It is said that the spotted island was lush, green, and marveled for its beauty. This beauty eventually inspired the name Iha Formosa, meaning “beautiful island,” for the island of Taiwan, and was used throughout the 16th century. The name was recorded on various Portuguese maps for the island and became a name used worldwide for several centuries. Since Formosa papayas were first grown in Taiwan, they acquired the “beautiful” moniker as a commercial name.
Geography/History
Formosa papayas are believed to be native to Taiwan and are descendants of varieties introduced from the New World. Papayas, in general, are native to the Americas and have been growing naturally since ancient times. The center of origin for the wild species is thought to have been in the lowlands spanning from Mexico to Panama. Seeds of the species could be stored for several years once dried, and these seeds were eventually carried from the Americas to the Caribbean, Europe, and Southeast Asia by Spanish and Portuguese explorers around the 16th century. Portuguese explorers introduced papayas to Taiwan sometime during the 16th century, and the species was bred using traditional cultivation methods to create improved varieties for culinary use. Much of the history of Formosa papayas is unknown, but the variety was spread worldwide in the 1970s, favored for its large size and extended storage properties. Today, Formosa papayas are commercially cultivated worldwide, especially in Mexico, Brazil, Taiwan, and the Caribbean. The variety thrives in tropical to subtropical regions, and the fruits are exported and sold worldwide in retail markets.
