Parent plants are a mix of several species, the best of which have red flowers and purple leaves with small, red fruits. The colour is a lucky dip and not guaranteed, however, this is the parent plant the seeds come from. Most seem to have red veins if not the true purple leaves. The flesh when ripe is better than the Mountain Pawpaw. Can grow outdoors in a sheltered, well-draining, full-sun location. You might also enjoy our Carica papaya ‘Red Lady’ dwarf hybrid and our Oak-leaf Pawpaw
Germination To sprout, place them in seed-starting soil and keep them moist and warm. Seeds sprout quickly, and the plants will begin rapid growth. must be kept warm.
Dulce de Papayuela Recipe
Ingredients 1 1/2 qts. water 1/4 cup baking powder 2 lbs. fresh, ripe papaya 1 cup sugar 1 tsp. vanilla extract 1 cinnamon stick Directions Completely peel the papaya, take out the seeds and cut into 1 inch chunks. Set aside.
Dissolve the baking powder in the water in a large plastic or non-reactive bowl.
Add the papaya and soak it for about 5 minutes. Drain it and rinse it well under cold running water.
Put the papaya in a large pot and cook it with the sugar, covered, and on medium-high heat, stirring occasionally, for about 20 minutes, but, do not add water. (The papaya has lots of juice therefore it will cook in its own juice)
After 20 minutes, reduce the heat to very, very low and add the vanilla extract and cinnamon stick.
Simmer the papaya, uncovered, for about 30 minutes or until the juice thickens into thin syrup.
Remove the cinnamon stick and allow the papaya to cool. Tips This is delicious served on top of slices of cream cheese or over vanilla or coconut ice cream.
Serve the papaya warm or chilled.
Store any leftover papaya in the syrup in a tightly closed bowl or container of your choice in the refrigerator for up to five days.