13 
In a less exact sense such terms as "long variety" and "round 
variety" are sometimes used. These are intended to designate 
respectively the perfect-flowered form in which both male and female 
organs are in the same flower, and the commoner form in which there 
are male and female trees. This subject will be discussed more at 
length in the last part of this bulletin. For those who may not care 
for the more technical part of the subject, it may be said that the 
present endeavor is toward the former type and the elimination of 
the male trees which in the latter type frequently form 75 to 85 per 
cent of the trees, and are indistinguishable from the females until 
flowering time, and thus are wasteful of space and time. Seeds of the 
long variety generally produce a very large majority of fruit-bearing 
treos. Plate I shows a view in an orchard in which nearly every tree 
is bearing fruit. 
THE PAPAYA AS A FOOD. 
Perhaps the most frequent use of the papaya is as food, although 
almost all parts of the plant are utilized in some way. 
The general composition of the papaya fruit is shown by the fol- 
lowing analysis : * 
Per cent. 
Water 90. 75 
Protein 80 
Fat 10 
Fiber 1. 09 
Nitrogen-free extract 6. 32 
Ash .94 
Reference has been made above to the nearly universal use of the 
ripe papaya in the Tropics as a breakfast fruit. For this purpose 
it is cut lengthwise into portions and the seeds removed. The 
placenta with the seeds attached may often be removed without 
scraping the flesh, which is thus left in the most attractive form for 
serving. Many prefer the choicest fruits without other flavoring of any 
kind, but a little juice of the lemon or the lime is a favorite accom- 
paniment, while a few prefer salt and pepper or even sugar. The 
green fruit when fully grown may be cooked as summer squash, for 
which it affords a very good substitute. The ripe fruit is used in 
making papaya glace. 
The following recipes, taken from a book recently published, give 
some directions for the use of this fruit : 2 
China Orange and Papaya Makmaladk, No. 1. 
To 1 measure papaya allow \ measure China 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 and boil all together; then 
add as much sugar as pulp. Boil again for 15 or 20 minutes. 
i Maine Sta. Bui 
* Jessie C. Turner and Agnes B. Alexander. How to Use Hawaiian Fruits. Honolulu, 1910, pp. 17, 42, 43. 
