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Papai is the Swahili name for pawpaw, a highly nutritious, inexpensive sweet tasting fruit. High in Vitamin C, copper, iron, manganese and magnesium, a good source of potassium, several amino acids as well as significant amounts of zinc, calcium, riboflavin, phosphorus and niacin. These nutrients in pawpaw are just about the amount or greater than those found in apples, oranges or bananas.
There are about 27 varieties of pawpaw in the world. In Kenya, we have four namely solo sunrise, kiim mountin, honey dew and Waimanalo. Honey dew is most popular and always readily available.
Pawpaw is great for one’s digestive system. On those days you face the challenge of bowl movement, pawpaw is the answer.
If you puree pawpaw, you can add it to cake butter before baking.
When not completely ripe, it makes for a fantastic meat tenderizer.
Slow the ripening process, by putting it in the fridge.
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