A tasty way to enjoy the maradol papaya is to cut it in half, remove the seeds and accompany it with yogurt or ice cream and brown sugar. Sprinkle lemon juice to boost its flavor. It is an excellent ingredient for salads, ice creams, sauces, soups, purees, smoothies, breads and as a garnish for fish and meat dishes. Try the Caribbean salad with papaya, mango, lemon juice, orange and a pinch of Habanero pepper.
This variety of papaya was developed between 1938 and 1956 by Adolfo Rodríguez Rivera (a self-taught phytogeneticist) and his wife (Maria Luisa Nodals Ochoa). The name Maradol was formed by combining the first letter of their names, Mar (María) and Adol (Adolfo).
This fruit has originated in Central America, mainly Cuba and then has become naturalized throughout the tropical and subtropical areas worldwide.
39 calories in 100 grams. It is a source of vitamin C and natural tan accelerator. Its juice can remove skin blemishes and improve eczema.
