From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Also pawpaw. This exotic fruit, Carica papaya, was luscious enough to be called "food of the angels" by Columbus when he discovered it in the Caribbean. Throughout history, papayas have been used to clean and soften the skin, ease indigestion and tenderize meat. They contain an enzyme called papain, which is extracted from the skin and used as a meat tenderizer. Pear-shaped, 5 to 6 inches long (12.5 to 15 cm), with a cavity filled with round black seeds, the papaya's flesh is sensuous and juicy, its color ranging from red and pink to orange, tasting a little bit like apricot and ginger. The seeds are edible and can be cooked or cured in brine like capers. Papaya can also be cooked as a vegetable when still green. It is often used to make preserves and pickles, and is available in spring and summer.
