Papaya (Papita)

Papaya cut from the tree once the skin has begun to turn, then left to finish ripening on its own. Papita coming through the mandi is usually picked hard and green, then forced to colour with carbide or ethylene so it looks ready before it is. Ours is never carbide treated. It arrives firm and softens on your counter over two or three days.

The flesh runs deep orange and slices cleanly for a breakfast plate. Cubed with a squeeze of limbu it holds its shape in a bowl, and the black seeds scoop out in one pass. Fruit that is still a shade under ripe can be grated raw into a salad, which is how it gets eaten in the villages around our farm.

Sold as 1 Piece, 2 Pieces or 3 Piece. Weight varies, the tree decides the size.

Whole fruit stays on the counter, not in the fridge, until it gives to a light press. Once cut, cover it and finish it the next day. More is listed in fresh fruits, and the same next day run brings your vegetables too.