36 BULLETIN 61, HAWAII EXPERIMENT STATION 
clrates in 1922 and particularly sweet in flavor, but seed of this plant 
produced plants with fruit of poor quality. The fruits listed 
under Group C were analyzed in 1922, and were selected from 
plants that had been improved by seed selection over a period of 
several generations. It is believed that the quality of the fruit 
is in general superior to that referred to under Group A, but a 
comparison of the data shows nothing unusual as regards com- 
position. 
USES 
AS FOOD 
The ripe papaya is most extensively used in Hawaii as a breakfast 
fruit. For this purpose it is cut lengthwise into individual portions, 
and the seed is removed. The fruit is served like the muskmelon, 
being flavored to suit the taste by the addition of lime juice, salt, 
pepper, or sugar. It is sometimes served as a fruit cocktail at 
either luncheon or dinner, and as a dessert it is sliced and eaten 
with sugar and whipped cream. Combined with lettuce and mayon- 
naise, the papaya makes an excellent salad. It is good as a c^stal- 
lized fruit and is sometimes made into pickles, marmalade, jelly, 
pie, and sherbet. The green fruit may be boiled or baked and 
served as a vegetable much as is summer squash. Many recipes for 
the use of the papaya are given in Hawaiian cookbooks. A few of 
the more simple recipes are here given for the use of the fruit 
(81, pp. 42-43). 
PAPAYA COCKTAIL 
Cut papaya in dice and serve in glasses with cocktail sauce and chipped ice. 
Or serve with orange, lemon, or lime juice, and little sugar in same manner. 
PAPAYA SALAD NO. 1 
On a strip of peeled papaya lay small bits of pomelo and orange. Serve 
with mayonnaise on separate plates, and garnish each with one or two 
nasturtiums and leaves. 
PAPAYA SALAD NO. 2 
Cut papaya in cubes and add eight small onions and five pieces green celery 
chopped fine. Serve with boiled dressing. 
PAPAYA WHIP 
To iy 2 cups papaya pulp add juice of 1 lemon, y 2 cup sugar, and beat into 2 
stiffly whipped whites of eggs. 
PAPAYA PICKLE 
Make sirup of 1 measure sugar and y 2 measure vinegar. Add a few whole 
cloves and peppercorns and 2 measures of half-ripe papaya cut into small 
pieces. Boil until tender. 
ORANGE AND PAPAYA MARMALADE 
To 1 measure papaya allow y 2 measure oranges. Wash oranges well. 
Squeeze out seeds and juice. Put skins through a meat chopper and add to the 
juice, strained free from seeds. Add papaya pulp cut in small pieces [without 
rind J and boil all together; then add as much sugar as pulp. Boil again for 15 
or 20 minutes. 
