By: Associate Professor Dr Fadzilah Adibah Abdul Majid
“Papaya fruit is common tropical fruit eaten in our Malaysian household. It orange soft flesh is sweet and juicy is a rich source of lycopene and beta-carotene1. The young and mature leaves are used in cooking. Boiled leaves are eaten as ‘ulam’ for lunch or wrapped with fish meat in making ‘botok-botok’. Mature leaves were added to tenderize the marinated meat or added into the meat curry making. Papaya fruits and other parts of the plants are of many medicinal values as being described traditionally.”
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