One of the fruits that cannot be missing from the diet is the papaya, due to its nutritious and healthy qualities. The papaya is the fruit of the papaya plant whose origin lies in tropical America, although some say it originated from the region of Peru.
Today, its cultivation has become so widespread that it has reached Asia and Africa.
A Local Fruit
In Panama, this fruit is widely cultivated due to its adaptability to the climate and soil, making it very common to find it in local markets.
Among the varieties produced in Panama are the “chola roja,” whose pulp is very juicy and reddish; the Hawaiian with soft pink pulp, and the “Tainung,” which has pulp that is between red and orange.
Papaya is one of the fruits available year-round in Panama, so it can be enjoyed in many forms, such as fresh fruit, in beverages, or in desserts.
Versatility in Our Cuisine
Panamanian cuisine has embraced the versatility of this fruit. For example, it is very common to enjoy a refreshing papaya chicha, a beverage made with water and the pulp of the fruit, perfect for quenching thirst during the summer days.
One of the typical desserts prepared by grandmothers and sold by street vendors in Panama is cabanga, an exquisite sweet made with grated coconut and green papaya cooked in panela honey.
There is also green papaya sweet and the delicious papaya tart, a pie made with pieces of fresh papaya soaked in a rich cream that serves as the filling for the tart.
After this delightful journey through dishes featuring papaya as the star ingredient, there’s no reason to wait any longer—enjoy this wonderful fruit.
