Be Papayalicious! 

Enjoy Spicy Papaya Sauce With Seared Scallops

Try this fabulous papaya based recipe for a dinner that is sure to thrill! This meal was absolutely delicious.
This kitchen appproved recipe from http://allrecipes.com has a 4.4 star rating! 

The papaya, Carica papaya L., is a member of the small family Caricaceae allied to the Passifloraceae. As a dual- or multi-purpose, early-bearing, space-conserving, herbaceous crop, it is widely acclaimed, despite its susceptibility to natural enemies.

In some parts of the world, especially Australia and some islands of the West Indies, it is known as papaw, or pawpaw, names which are better limited to the very different, mainly wild Asimina triloba Dunal, belonging to the Annonaceae. While the name papaya is widely recognized, it has been corrupted to kapaya, kepaya, lapaya or tapaya in southern Asia and the East Indies. In French, it is papaye (the fruit) and papayer (the plant), or sometimes figuier des Iles. Spanish-speaking people employ the names melón zapote, lechosa, payaya (fruit), papayo or papayero (the plant), fruta bomba, mamón or mamona, depending on the country. In Brazil, the usual name is mamao. When first encountered by Europeans it was quite naturally nicknamed "tree melon".

Papaya - The gift of nature has several uses including increasing platelet count and as a digestive agent. The leaves and fruit can both be used to support sound digestion (the unripe fruit is especially effective). The latex from the trunk of the tree is applied externally to speed the healing of wounds, ulcers, boils, warts, and cancerous tumors. The seeds gently expel worms.The flowers may be taken in an infusion to induce menstruation. A decoction of the ripe fruit is helpful for treating persistent diarrhea and dysentery in children. The ripe fruit is mildly laxative.The leaves are used to dress wounds.

The papaya plant is a small tree, Carica papaya L. (family Caricaceae), native to tropical America but found in tropical areas throughout the world. Its trunk, which is nonwoody and hollow, produces large, deeply lobed leaves and smooth-skinned cantaloupe-like fruits or melons directly on its surface without intervening branches.

When ripe, the fruits are a very desirable food. Shallow cuts made on the surface of fully grown but unripe fruits cause them to exude a milky sap or latex that after collection and drying is known as crude papain. In addition to the large quantities produced by incising the fruit, about 2 percent of papain is found in papaya leaves.

These days there are so many conflicting reports of what’s healthy that it’s hard to know which information to trust.  Perhaps a back to basics approach is best.  Fruits and vegetables really are the best thing for people to eat to stay healthy.  They’re packed full of nutrients and other healthy compounds, and there’s not a lot of the “bad” stuff to contend with, like fat, cholesterol, and empty calories.  Eating a wide range of fruits and vegetables is one of the best ways to say healthy, and papaya is a great way to do that and to add some variety to your diet too.  The papaya fruit itself is an impressive source of dietary fiber, vitamins A and C, and phytochemicals like beta-carotene and lycopene.