Ever since a brand new supermarket opened four months ago in my neighborhood I have been eating more fresh fruits and vegetables. One of the fruits I’ve recently purchased and eaten is the maradol papaya.
These tropical fruits are very tasty and are a great alternative to the same old types of fruit.
So far, I have purchased Maradol Papayas from two different stores and the appearance of the papayas at each store differed slightly. The papayas at one store were markedly larger than those from the other store. Their appearance reminds me of a football.
The inner flesh on one of the Maradol Papayas was largely goldish-yellow in color while the inner flesh on the other papaya was more of a light-orange color that reminded me of cantaloupe. Most likely the goldish-yellow papaya was much riper than the other one.
The outer flesh on each of the maradol papayas that I purchased was mostly dark green but they each also had lighter green and yellow splotches and streaks.
When you open a maradol papaya you will see a whole bunch of little black seeds. Generally the seeds should be scooped-out before you eat the fruit. I say generally because the produce clerk at one of the stores told me that the seeds are edible and that he eats them regularly.
The edible inner flesh part of a Maradol Papaya is nice and soft yet not mushy. It is easy to cut into and it provides a pleasing, juicy mouth-feel. The fruit is smooth and silky on the tongue and it marries well with other foods.
The outer skin of the maradol papaya is sturdy and fairly thick. A great thing about these fruits is that the outer skin serves as a bowl of sorts.
Right now there is one-half of a maradol papaya that is storage-wrapped in my refrigerator. The other half I ate for breakfast yesterday with a spoon straight out of the shell.
Since I bought the first maradol papaya I have eaten them plain, with vanilla ice cream, atop cold cereal and cooked with chicken and rice. The fruit provided an appetizing texture with each way I ate it.
At one store I paid $1.50 for one maradol papaya and it was advertised as a ‘Meridol Papaya’. That was the one that appeared to be fully ripe.
The other maradol papaya that I bought was on sale for $0.99c per papaya. Interestingly, the maradol papayas seem to be less expensive than regular-style papayas.
How To Open And Serve
Generally when opening a maradol papaya the best way is to slice the papaya in half lengthwise. Once the fruit is split open, remove the seeds from the cavities and discard them.
You can remove the edible inner flesh with a spoon by sort of scooping it out or you can peel the outer skin with a vegetable peeler or a knife. With the first maradol papaya that I purchased I used a vegetable peeler to remove most of the skin then sliced the part I wanted to use into bite-sized pieces.
Taste / Flavor
If I had to describe what maradol papayas taste like I woud have to say their flavor reminds me of peach, pineapple, cantaloupe and mango combined. If you like eating fruit and you’re unfamiliar with papayas, give the maradol variety a try. Chances are you’ll be glad you did.
If you’re a fan of papayas, the maradol variety offers a pleasant, mellow flavor that to me tastes sweeter and slightly earthier than other varieties of papayas I’ve eaten.
For a different type of fruit that tastes very good, look no further than the maradol papaya. At each of the stores where I bought them, these papayas were prominently displayed and the produce clerk told me they are an up and coming item.
Maradol papayas are recommended.
Personal experience with purchasing and eating maradol papayas