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Papaya, Lechoza, Fruta Bomba

Papaya is the fruit of a very sappy tropical American tree. There are many varieties, all differing in color, size and shape. All can be eaten raw as a melon, in milk shakes, fruit salads, or cooked in desserts. Papaya is very rich in vitamin A. It is also a meat tenderizer (Papain) and a neutralizer for Sea Nettle stings. Papaya can be used as a diuretic (the roots and leaves). Parts of the plant are also used to combat dyspepsia and other digestive disorders (papaya contains an enzyme which soothes the stomach and aides in digestion). In addition, the juice is used for warts, cancers, tumors, corns and skin defects while the root is said to help tumors of the uterus. It is used to prevent rheumatism and the latex is used for psoriasis, ringworm and the removal of cancerous growth.

PAPAYA MILK SHAKE

1 cup of milk
1/2 papaya (small Hawaiian variety), or 1 slice of Caribbean variety which are much larger
Honey or sugar to taste
Ice
Blend and serve immediately.

PAPAYA ICE CREAM – HELADO DE LECHOZA

1 cup mashed papaya
1/4 cup sugar
1 tablespoon lime juice

CUSTARD:
4 eggs
1/2 cup sugar
2 cups milk
1/2 teaspoon vanilla

Beat the eggs lightly with the sugar. Scald the milk and stir the eggs. Cook the egg mixture in the top of a double boiler over hot water, stirring constantly until the mixture coats the spoon. Cool. Add the vanilla. Mix papaya , sugar and lime. Mix into custard. Turn onto a freezing tray and freeze to a mush. Remove from freezer, beat well and return to freezer. When frozen, serve. Makes 6 - 8 servings.

 

 

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