Papaya leaves

Carica papaya

leaf

Bitter young papaya leaves, boiled then stir-fried (tumis) or served with chili sauce, in the cooking of Java and Manado.

Origin

Indonesia and the Philippines

Season (United States)

all year round

Preparation

The young leaves are boiled for five to ten minutes, the water thrown away to soften the bitterness, then squeezed dry and stir-fried with garlic; they are not eaten raw.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted Chlorophyll

Did you know?

Indonesian markets sell them in bunches next to papaya flowers.