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Big Sweet papaya plant Carica papaya L. Caricaceae Red Papaya, Nice Large size fruits. Plants grow tall. Will produce big leaves and lots of sweet fruit. Our favorite Papaya. Plants are very healthy 12"+ tall.
|Sweetest availabe Red papaya plant Carica L. Caricaceae Ships nowThe sweetest papaya type we know of and its grown from tissue cultures to make a disease free replica of the mother plant. Deliciously sweet, this papaya is a commercial variety that produces fruit in abundance, with individual fruit weighing from 3 to 5 pounds. It is an excellent subject for pots, fruiting within the first year. Easily maintained in a 12-14" pot, Grow above 60°F and keep the roots warm for best results. Water the soil thoroughly when dry, apply moderate amounts of fertilizer to ensure fast growth and give plenty of direct sun light. You'll be amazed how fast it will grow. The Flesh is orange-red, tender with good taste and quality. Fruit averages 1.1 kg in size. Big Red is a top choice for backyards gardens. High yield producer. The fruits are globe shaped and hermaphrodite fruits have a pointed blossom end. grown in full sun the fruit has a slight honey flavor. 8" plant shipped.|
|Dwarf papaya tree Carica L. Caricaceae papaya plant SHIPS nowGrown from tissue cultures to be a disease free replica of the mother plant. ‘TR Hovey’ is a dwarf papaya perfect for growing in pots. Papayas need sunny, warm growing conditions and the soil temperature needs to be 65°F or higher. With the right cultural conditions ‘TR Hovey’ will grow quickly and produce ripe fruit in as little as 9 months reaching 6-8' at maturity. Fruit will start developing only 12” from the base of the plant. Plants are very healthy 10"+ tall. Complete growing instructions and 2 Free fertilizer spikes with each plant. Healthy 10"+ tall Plant shipped.|
|Purple Passion fruit Vine - passiflora edulis. Purple Passion fruit Vine. |
Beautiful plant with delicious fruit. Purple Passion fruit is considered a #10 in fresh eating variety and known as a super fast grower. Our Tissue cultured plants are disease free and Cold hardy subtropical and easily withstands frosts and the occasional freeze. Grows 30 feet in a season. Medium to full sun.
Plant 4' apart on a sturdy trellis. Proper site preparation ensures years of growth and once established they will not require weed control. When making a site selection keep your plant in an area that has medium or full light. This species of purple passion fruit is considered hardy at zones 8b-10 purple passion fruit, If using drip irrigation allow soil to dry slightly between waterings. Do not over water. purple passion fruit are moderately drought tolerant. Produces elaborate white and purple flowers in the spring and fall followed by fruit. blooms are white. purple passion fruit, this mild feeder loves an organic fertilizer N-P-K ratio or 5-5-5 or lower. Purple passionfruit pests and disease are no problem at all. Healthy 16" to 20" plant shipped. Complete growing instructions and 2 Free fertilizer spikes with each plant. These are plugs 2 feet high and will grow fast you get very healthy vines.
|Sweet Edible core Pineapple plant "Sugarloaf" Ananas comosus, Bromeliaceae. SOLD OUT till March.. 'Sugarloaf'. Sometimes called 'White Sugarloaf or 'Kona Sugar Loaf'. Leaves are smooth. Fruit weigh 5 to 6 lbs (2.3-2.7 kg) with a white flesh and EDIBLE CORE; cylindrical in shape. All around great cultivar|
Pineapple plants grow best in fertile, sandy loam soils of neutral to mildly acid pH. Plants will grow satisfactorily in sandy soils with attention to watering and fertilizer. Pineapple should be grown in well-drained soils and areas of the landscape that do not flood. Proper site preparation ensures years of growth and once established they will not require weed control. This species of Ananas comosus is considered hardy at zones 9b-11 Do not over water. Produces large prickly flower in the summer followed by fruit. Complete growing instructions and 2 free fertilizer spikes with each plant. large 12" plant shipped
Description: Sometime called the tree melon, the papaya or “paw paw” is grown extensively in all tropical and sub-tropical parts of the world. There are many strains and varieties of this melon-like fruit and the variation in size, form and color is great. Some papayas resemble small watermelons, while others are quite small and almost round. The flesh of papaya is white before maturity, turns to a rich orange-yellow or deep rose when ripe, with color varying according to variety. The flesh encircles a cavity containing grayish-black seeds that have culinary uses, although not very tasty to most people.
Availability: Year-round with peak seasons June through September. Most papayas sold in the markets are from Florida or Hawaii.
Selection and Care: Softening is the key to ripeness. Papayas that are one-quarter to one-half ripe should keep 1-2 weeks. The development of a yellow blush is associated with ripening when the fruit ripens at 65 degrees F. or over. At lower temperatures the color process may stop and the fruit soften without changing color. For this reason papayas should be stored at room temperature until ripe (soft). Ripening can be slowed by chilling at 60 degrees F. or stopped at 50 degrees F. Chilling below 50 degrees F. will damage fruit. Chill a papaya once it is completely or almost ripe, not before. Serve within a day or two, or it loses flavor.
Nutritional Value: Papaya is low in calories and rich in natural vitamins and minerals, particularly in vitamins A & C, and potassium. One cup fresh cubes or 100 gm weight of papaya contains: 55 calories, 0.61 gm protein, 9.8 gm carbohydrates, 1.8 gm dietary fiber, 89% water, 283 IU vitamin A, 62 mg vitamin C, 38 mg folate and 257 mg potassium.
Use & Preparation: Ripe papaya is great eaten raw. Slightly under-ripe fruit can be cooked as a vegetable. Before using, peel the papaya, cut it in half and scoop out the seeds. Papayas combine well with others fruits as pineapple, strawberry, orange, banana, coconut, and lime for salads or fruit desserts.
The papaya’s shiny, grayish-black seeds are usually discarded, but they have a peppery taste and make a delicious salad dressing. For a dressing, combine some of the seeds with you favorite vinaigrette in a blender and process until pureed, or puree papaya and some of it seeds and add ginger, cayenne or fresh hot peppers.
Papaya contains papain, an enzyme used in meat tenderizers, both in the flesh and in the seeds. Marinades for less tender cuts of meat can enhance the flavor and tenderness by the addition of papaya puree and/or some ground seeds.
Papaya Cooler 1 peeled papaya, seeded and sliced 2 scoops lowfat vanilla ice cream
1 banana or frozen yogurt
1 tablespoon honey 1/2 teaspoon vanilla
1/2 cup milk
Mix ingredients in blender. Blend until frothy. Serves 2-4 .
Papaya and Onion Salsa
Great on fish, chicken and pork, also on top of black beans and rice. 3/4 cup firm-ripe papaya, peeled, chopped 2 tablespoons fresh cilantro or parsley,
1/4 cup diced onion, sweet or red finely chopped
1 jalapeno pepper, finely minced 1 1/2 teaspoons pure maple syrup
1 tablespoon fresh lemon or lime juice
Add all ingredients together in a bowl and stir gently to blend. Season lightly with salt, if desired. Chill thoroughly before serving, even making one day ahead of serving. Serves 4.