Mountain papaya

Vasconcellea pubescens

fruit

Small yellow papayas with firm, not very sweet flesh, cooked in syrup, as jam or preserved.

Origin

Andes (Chile, Ecuador, Colombia)

Season (United States)

all year round

Preparation

The fruit is peeled and seeded, then the flesh is cooked for about twenty minutes in syrup; raw, it is rarely eaten.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

In La Serena, Chile, its jams and fruits in syrup are the region's specialty.