Sambas are a hybrid variety of papaya first introduced to the consumer market in 2018. These fruits are limited in quantity due to their small scale production and high demad. Samba papayas are one of the most nutrient dense fruits in the world with over two hundred different amino acids, vitamins, and minerals. They are incredibly sweet with a fragrant melon-like flavor with notes of mango, super-ripe pineapple, and cantaloupe. The texture of papaya improves as they ripen: a fully ripe papaya is meltingly tender as the flesh almost disappears in the mouth when eaten. The entire fruit is edible although the skin and seeds are usually discarded. The black caviar-like seeds have a spicy flavor similar to black peppercorns or horseradish.
Uses: Papaya is ripe when it is fragrant, soft, and the skin is mostly yellow. They are most commonly eaten raw although they are also excellent when cooked into other dishes. Papaya is also high in papain, an enzyme that breaks down proteins. Add cubed or blended papaya into your marinades to tenderize tough cuts of meat.