What is papaya called in Colombia?

Chontaduro Colombia’s “miniature coconut” is as famous for awakening desire as it is for being a popular street snack. Besides being a bold aphrodisiac, chontaduro is rich in fiber and iron and high in carbohydrates, giving you the extra energy you need. We all know passion fruit — called *maracuyá* in Colombia — and it’s known as the “fruit of passion” for a reason, though not the one you might think. Said to be an estrogenic fruit, papaya is believed to support women in many ways — including enhancing sexual desire. The borojo fruit is a long-time favorite and a key ingredient in the famous “berraquillo,” Bogotá’s well-known aphrodisiac that mixes borojo and crab meat with other ingredients like chocolate, soda, whisky, wine, milk, and honey — depending on where it’s made. Pitahaya is a superfruit believed to cure everything from aging and acne to high blood pressure, cholesterol, cancer, stress, Alzheimer’s, and cataracts — so it’s no surprise that this yellow-skinned, white-fleshed fruit with black seeds is also believed to seduce Colombians in the bedroom. Colombians are addicted to their traditional ceviche — one of the country’s favorite seafood dishes — made with fresh shrimp marinated in lime and served in a cocktail-style mix of ketchup and mayonnaise, partly because of its aphrodisiac reputation. The famous Venetian lover Casanova claimed shrimp got him in the mood for love, and some believe these crustaceans should be consumed during sex to heighten pleasure. Either way, the places where Colombian ceviche is most commonly enjoyed — like beaches along the Caribbean coast — are romantic enough to inspire anyone.

Papaya is a tall herbaceous plant in the genus Carica. Its edible fruit is also called papaya. It is native to the tropical region of America, mainly from southern Mexico to Central America. Now these plants are grown in all tropical regions of the world. Papayas are plants of tropical regions and, for growth and fruit production, they need a warm climate. They cannot live with low temperatures. The common name comes from the Taíno word papáia that was changed in Spanish to papaya, the word most used worldwide, with some changes. In Australia and some countries of the Caribbean, the fruit is called papaw or pawpaw but another North American plant, Asimina triloba of the Annonaceae family has also that name. In Kerala it commonly known as Kapanga - കപ്പങ്ങ. Papayas have perfect flowers but other plants have flowers with only one sex. The single stem grows from 5 to 10 m tall with all the leaves on the top. The leaves are large, 50–70 cm wide. Fruits are 15-50 cm long and 10–20 cm wide, and weigh up to 9 kg. The skin of the fruit is thin and tough. First, the skin is green but it changes to yellow in ripe fruits, ready to be eaten. In a ripe fruit, the pulp is yellow, orange, pink, and even light red. Inside the fruit, there are many small black seeds. Ripe papayas are eaten fresh, after taking out the skin and the seeds. Papayas are a source of iron and calcium. Papain is a component in products sold in shops and that is used to make meat softer before cooking it. The latex from the green fruits, the leaves and the stem are rich in papain, an enzyme that breaks down tough meat fibers. Papaya seeds have a peppery taste and are a great substitute for black peppercorns.

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