A Taste of the Tropics and More: Papaya
A professional at a marine catering company knows that a fruit can function as a tasty and healthful snack. Yet an expert in victualling management might not realize that the same healthful snack can also deliver a taste of the tropics. In fact, at least one tropical fruit contains 10 times the amount of Vitamin C found in an apple. The papaya’s flesh holds that much Vitamin C. While Jonnie Appleseed did not make a point of learning about the apple’s nutritive value, the professional at a maritime catering company should. That professional’s quest for information should help him to discover the beneficial nature of the papaya. That tasty snack food contains twice as much potassium as what can be found in the treat that Jonnie Appleseed loved. A ripe papaya has one of two colors; it could be either red or yellow. That does not meant that an on-board chef could never prepare a pleasing dish by using one of the green papayas. One of them could become the key ingredient in a Thai dish. Indeed, a papaya’s greenness would not keep it from adding to the tasty nature of several different Indonesian dishes. Of course, a cook should know how to hasten the ripening of a papaya. First, wrap that fruit in some type of paper, such as newspaper. Next, put the wrapped fruit in a spot where it will stay at room temperature. After a few days, it should be ripe enough to eat, or to use in a tasty dish.
Meat with rice and papaya Someone on a diet should not hesitate to eat a papaya. It contains only 55 calories per cup, and serves as a great source of fiber. Still, it is not the sort of fruit that a cook should put in a gelatin salad. One of the papaya’s enzymes has been linked to a feature that should be noted by an on-board chef. That particular enzyme keeps gelatin from setting. Papayas can be used in a jelly. If an expert in marine catering services were to study a listing of the nutrients in that tropical fruit, then he would understand the reason for the papaya’s ability to make a great addition to a jelly. Such a listing would reveal the large amount of pectin in a papaya. Professionals in victualling management could find that a shipment of papayas helps an on-board chef to solve a common problem. Even the experts at a marine catering company might find it hard to develop a menu that will please the members of a cargo ship’s team, yet provide them with a fiber-rich diet.
A papaya’s availability can give an on-board chef the means for solving that same problem. A juicy steak can be served along with chutney. A chopped papaya could become one of the key ingredients in such chutney. Other ingredients in that accompaniment for steak would be chopped red onions, chopped bell peppers and a touch of lime juice. Then some salt, pepper, sugar, oregano, plus a touch of lime juice can be added to that mix of fiber-rich foods. Just about any person would feel motivated to try the resulting colorful side dish, one that features a tropical fruit.