Papaya is a wonderful tropical guest that never ceases to arouse our genuine interest. And this is not surprising - literally everything about this fruit is wonderful: the surprisingly pleasant taste is harmoniously combined in papaya with the most valuable beneficial properties. Moreover, this exotic fruit has gained a strong position not only in cooking - it has also begun to be used quite widely in cosmetology. How can we preserve this overseas beauty so that it pleases us for as long as possible?
How to choose?
When choosing papaya, you should first pay attention to its appearance. There should be absolutely no damage on high-quality fruit - no cracks, no dents, no rot, no cuts. Even if the fruits have purely mechanical damage, it is better to refuse to purchase such papaya, since these damages quickly lead to subsequent rotting of the juicy tropical fruits. Fruits with suspicious dark spots should also not be taken - they may turn out to be overripe, and therefore such papaya will not last long. And its taste will no longer be the same.The richer the color of the papaya skin, the sweeter the fruit will be. Ripe fruits usually have bright orange skin and uniform color. Also, sometimes they can be colored yellow and have a pronounced reddish blush on the sunny side.
The smell of papaya also plays an important role. The smell of ripe fruits is always sweet, but it is important to pay attention to ensure that it does not turn out to be too cloying and rich. In addition, you definitely need to touch the papaya - it should be elastic, but at the same time quite soft.
How to store?
The best temperature for storing papaya is considered to be ten degrees, and the most suitable humidity indicator is 85 - 90%. If you want to preserve this wonderful overseas fruit for as long as possible, you can put it in the refrigerator - it will keep for a week or even a week and a half without any problems. However, it is still not recommended to store papaya in the refrigerator for more than three days. And if she does get there, the tropical beauty must be immediately isolated from all other products.As a rule, all imported fruits are harvested at the very beginning of their ripening, so sometimes papaya needs to ripen. To make this happen as quickly as possible, papaya should be kept at room temperature, turning each fruit periodically. If you want the fruits to ripen literally before your eyes, you can place them in the same bag with bananas and tie them tightly. As soon as the skin of the fruit turns bright orange, you can safely eat it.
If papaya is not stored in the refrigerator, it is best to place it in well-shaded and fairly cool areas - if the juicy fruits are exposed to sunlight, they will spoil quite quickly. And instead of paper, it is quite acceptable to use ordinary newspaper to ensure the safety of papaya.
And one more important point: since ripe papaya has a rather soft consistency, it is strictly not recommended to place any other fruits on top of it.
Cut fruits
Cut papaya should be stored exclusively in the refrigerator - if you leave it at room temperature, its taste will noticeably deteriorate and the flesh will quickly become soft.To preserve sliced fruits as best as possible, it is recommended to wrap them in cling film before putting them in the refrigerator. In this case, plastic bags will not be the most suitable option, since condensation regularly accumulates in them due to the presence of air. However, chopped fruits can also be placed in food containers equipped with lids.
The papaya tree resembles a cross between a small palm tree and a regular tree. It comes from Central America and therefore thrives in tropical climates with plenty of heat, sun and moisture.
Papaya fruits are round and resemble a medium yellow melon in appearance. They reach up to 20-30 centimeters in diameter and can weigh up to 9 kilograms. The fruit has a thin green and shiny skin, and turns yellow when ripe. Inside the fruit there are numerous small black seeds that taste bitter. One of the most beneficial qualities of papaya is its antioxidant characteristics. Extracts from this fruit are components of many elixirs of youth and anti-aging products.
How to choose the right papaya
It is very important to learn how to correctly determine the degree of ripeness of a fruit. It should not be green or overripe. The peel of the fruit will tell you this. Well-ripened fruit has a beautiful, uniform yellow color. If the peel is green in most places, this means that the papaya is not yet ready for consumption and it is better to put it in a paper bag in a dark, cool place for ripening. Most likely this will take 2-3 days. Its hardness also indicates the maturity of the fruit. It is soft to the touch and ready to eat.
Avoid buying fruit that is too soft and has dark spots. This suggests that she is overripe. But in any case, it is better to store the papaya fruit in the refrigerator and eat it within 2-3 days.
How to cook papaya
- Choose a ripe fruit.
- Cut the papaya in half and remove the seeds. You can discard the seeds or dry them on a baking sheet for later use as a spicy seasoning for salads or meat. Use a knife to peel off the skin. Cut the pulp into slices and place in a beautiful bowl. Eat fruits with or without lemon juice.
- Use a large spoon to core the papaya along with all its seeds. Fill the resulting cavity with a salad of chopped fruit. You can use bananas, kiwi, oranges and berries of your choice. Add honey, yogurt or cream.
- Take a large papaya fruit and cut several pieces. Insert a wooden popsicle stick into each one. Place in the refrigerator for several hours. This will make a great treat for hot summer weather.
- Place finely chopped pieces of fruit in your favorite chicken, tuna or shrimp lard. It will exquisitely sweeten it and add exoticism not only in taste, but also in appearance.
- You can cook papaya on the grill by cutting it into thin strips. Determine readiness by the appearance of ruddy stripes. Turn the pieces over and keep on the fire on the other side. You will have a great healthy and low calorie snack.
Components
Fresh fruits contain a significant amount of water with a very low calorie content (about 25-30 kcal/100 g), low fat content (0.1/100 g), low protein content (0.6 g/100 g) and consist of approximately 10 percent carbohydrates. Papaya is very rich in minerals such as calcium, magnesium, phosphorus, potassium. Vitamins A, C and beta carotene. It is important to note that papaya contains more vitamin C than lemon, orange and kiwi. The fruit is also rich in carotenoids. The value ranges from 3.2 mg/100 g to 4.2/100 g.
Antioxidant properties
Papaya has a high content of molecules with antioxidant activity. This is a very important property for the human body in the fight against many chronic diseases associated with oxidative processes (Alzheimer's disease, cancer, heart attack, etc.). Papaya also provides the amount of beta-carotene, flavonoids, papain, and niacin necessary for a person.
Unripe papaya fruit contains large amounts of latex. This substance is extracted by extraction made 
from a cut of an unripe fruit. The contents are then dried, cleaned and sold in local markets the very next day.
Papin, as it is called, increases digestive activity and also has high antimicrobial properties. It is considered very similar in composition to pepsin, an enzyme produced by the human stomach to digest protein. Papain is also used in the treatment of ulcers, against edema, for fever, and also in the prevention of agglomeration after operations. Papin is also widely used in cooking, textile industry, cosmetics and household chemicals. It is important to remember that during pregnancy, the use of drugs with a high content of papain can lead to miscarriage.
For 20 years we have been using a complex technological process of biofermentation of fresh papaya fruits. The substance obtained in this way is rich in valuable amino acids, has a low content of oligosaccharides, vitamin B6 and beta-carotene. The drug is widely used in pharmacology as very effective in the fight against various diseases.
- In order to make the most of its benefits, it is advisable to eat the fruit during meals, and not after it. This is because it is perfectly absorbed in combination with fats.
- If you eat fermented papaya, you should do it half an hour before or an hour after meals.
So, papaya fruits improve digestion, remove toxins from the body, and speed up metabolism. They also increase vitality and stimulate the nervous system, reduce the risk of tumors and prevent premature aging. Large amounts of vitamin C help the immune system fight stress. And the fruits are also very tasty.
Papaya is a tropical version of the melon known to all Russians and Ukrainians. Papaya is called a melon tree, and it actually has similarities with a melon - exactly the same structure of the fruit, shape, location of the seeds inside. But, of course, their taste is completely different. Papaya is one of the fastest growing fruits! Just a year and a half after planting the seed, a tree with fruits grows. And it blows all year round. In general, this is an ideal plant in the tropics, because in addition to everything else, papaya is very unpretentious.
The most frequently asked questions about papaya
What does papaya taste like??
It’s difficult to describe the taste of classic papaya... Some say it’s like a sweet carrot, others say it’s like a zucchini or pumpkin. I don't agree with either one or the other. Papaya has its own signature taste. For example, my favorite variety of papaya (Holland papaya) has chocolate and coffee notes when well-ripened. I have encountered wild papaya with the taste of apricot! There are flower papayas. They are all very, very different.
What is the consistency of papaya??
It is similar in consistency to melon, but it cannot be said that they are exactly the same.
What is the flavor of papaya??
Our signature one, papaya. This fruit does not smell very strong, but nevertheless its presence in the room can be felt.
How to choose papaya?
If you choose a variety with yellow/orange skin, then take those fruits with pink-red sides, they will be the sweetest. And the papaya should be at least a little soft, not oaky. Green papaya varieties should be identified by their softness.
How to clean and eat papaya?
The most convenient, easiest and most common way is to cut the papaya in half, remove the seeds and eat it with a spoon. But there are many other options. Ways to clean and eat papaya are described.
Is it possible to taste and love papaya the first time??
50x50. Some people like papaya right away, while others need time to try it. It is also very important what your first papaya will be like. It is very important to try it very sweet for the first time, otherwise it may cause hostility and even disgust.
Where does it grow the most??
This is what wild papaya looks like:
Apricot Wild Papaya (Apricot Flavored):
Avocado wild papaya (with consistency like ):
Christopher Columbus called papaya “the fruit of Angels” because it has a rich aroma, delicate texture and extremely amazing beneficial properties.
We probably started talking about a fruit called papaya quite recently, when our compatriots began to increasingly visit distant exotic countries such as Thailand, Indonesia, or India.
In countries where papaya is cultivated on an industrial scale, this fruit is available almost all year round and is quite inexpensive. Papaya reaches our stores while still green, so the taste usually leaves much to be desired, and the price is somewhat steep.
Papaya fruit - what is it and how to eat it
Papaya is an evergreen tree from the Caricaceae family, which is also called the “Bread Tree” and “Melon Tree”. It was not by chance that these names were given - the fact is that the ripe papaya fruit tastes like melon to many, and the baked pulp of the fruit smells like fresh bread.
The homeland of papaya is Central America, from where Spanish and Portuguese colonialists brought these fruits and their seedlings to Southeast Asia, India and some countries of the African continent. Today, the largest producers of papaya are the United States, Mexico and Puerto Rico.
Interesting fact: The peoples of Central America wrapped pieces of meat in papaya leaves and left them for several hours, then ate this “finished product”. The fact is that, like the fruits and leaves of this tree, they contain a unique enzyme that “digests” the products and they become suitable for human consumption
This tree is not tall, has no branches, and only at the very top do large leaves grow, like those of a palm tree. The fruits seem to grow on the trunk itself, but it is covered with petioles, in the axils of which the fruits develop.
The length of a ripe papaya varies from 15 to 45 centimeters, the color of the peel is almost completely yellow, the flesh is orange-red, very aromatic and tasty, to many it resembles a melon, only it is more tender and no less juicy. Papaya is harvested in the same way as bananas - while they are still green. Unripe fruits ripen within a few days.
Papaya tree seedlings grow quickly - within six months they are ready to produce their first harvest.
How to eat papaya. This fruit is eaten exactly like a melon - cut in half, then remove the seeds with a spoon, then you can cut into slices, or completely peel and cut into cubes.
Calorie content. There are about 40 calories per 100 grams of product.
Beneficial properties of papaya fruit
In addition to the vitamins and minerals that all fruits and vegetables are rich in, papaya has something else, this valuable substance papain. This name was chosen because so far it has only been found in this exotic fruit. It is papain that is the main wealth of papaya - it is a powerful natural enzyme that works in much the same way as our gastric juice, that is, it does not just improve digestion, it literally helps the body absorb food faster and better. Papain helps break down proteins, fats, amino acids and accelerates absorption.
Thanks to this unique substance, papaya is often recommended for those who have pancreatic diseases, those who are deficient in protein and those whose absorption is impaired.
Papaya Ingredients:
100 grams of fruit pulp contains proteins, carbohydrates, fats, water, fiber, as well as:
- Vitamins – A, E, K, C, B vitamins, of which vitamin B1, B2 and B9 are the most abundant.
- Microelements - Potassium, calcium, magnesium, phosphorus, sodium.
- Macroelements – iron, copper, zinc, selenium, manganese.
Health Benefits of Papaya
- One of the most famous properties of this exotic fruit is its ability to lower blood pressure. In countries where papaya is grown, it is considered a real cure for high blood pressure.
- Improves vision. Thanks to its rich content of vitamins and minerals, just 2 servings of this sweet fruit per day will ensure the maintenance of eye health and visual acuity into old age.
- Boosts immunity
- Reduces the risk of developing cardiovascular diseases, as well as the risk of stroke.
- Due to its wound-healing properties, papaya pulp is applied to wounds, scratches and damaged skin.
- Relieves cough and speeds up the treatment of bronchitis.
- Suitable for diabetics.
Informative video about the benefits of papaya:
Benefits of papaya fruit for facial skin
In addition to the fact that papaya is rich in nutrients, vitamins and minerals, which also affect the condition of the skin, because nutrition from the inside is important, the pulp of this fruit is also used for external use, and here’s why:
- It is a source of papain, which breaks down dead cells on the surface of the skin and helps renew it.
- Vitamin A is a powerful antioxidant that fights signs of aging and wrinkles.
- It contains very little sodium, that is, salt, which means it does not retain water in the cells and the skin remains hydrated longer.
- Papaya contains more carotene than apple or guava, For example.
- Fresh papaya pulp puree is applied to a cleansed face and left for 25 minutes. Such a quick mask will get rid of acne, cleanse the skin and make it velvety.
- This is a natural skin exfoliant that works just like a light facial peel.
- Papaya pulp is used for treatment cracked heels
- Papaya face masks whiten the skin and remove age spots, fights signs of skin aging, and increases its elasticity.
- Moisturizing mask for all skin types
2-3 tablespoons of papaya pulp puree are mixed with a spoon of honey and applied to a previously cleansed face. Wash off after 25 minutes with cool water.
- Skin elasticity mask
Papaya pulp is mixed with rice flour, left for 20 minutes, then washed off with cool water. Make these masks 3 times a week to get the best results.
- Body Scrub
A little papaya puree, sea salt, olive oil, a spoonful of honey and an excellent natural scrub is ready. Use while showering.
Contraindications and harm
The juice from an unripe papaya fruit is extremely harmful to health and even poisonous, so it is not recommended to consume green fruits. It is better to wait until the fruit ripens, the juice turns from white to transparent and loses all its bad properties.
How to select and store papaya
The ripe, and therefore tasty, and healthy fruit has a yellow or orange peel with greenish tints. The surface is smooth, slightly soft, but quite elastic. If the fruit is still very hard to the touch, put it in the refrigerator for a day; at room temperature it will ripen within 2-3 days.
Already ripe fruit can be stored in the refrigerator for no more than 5-7 days.
Papaya has been valued since ancient times and for good reason; this amazing exotic fruit, despite its sweetness, is recommended even for diabetics. Of course, it’s a pity that papaya is not so accessible in our area, but if you have the opportunity to visit hot tropical countries, don’t forget to try it and bring delicious papaya to your family.
- Pitahaya (dragon fruit) – how to eat, healthy…
Papaya is a fruit that is one of the most important fruit plants in the tropical zone. It is included in the daily diet of millions of people. And some may not know what papaya looks like.
Papaya: origin and distribution
Papaya is a fruit that represents the ancient culture of the Aztecs and Mayans. The wild ancestor of this plant is unknown to science. Papaya is believed to be native to Guatemala and Southern Mexico. The modern name of the plant comes from the word ababai. This is what the population of the islands in the Caribbean calls it. Europeans first became acquainted with this plant in the 15th century. after the discovery of America by Columbus. In the 16th century Vasco da Gama called it the “golden tree of India.”
World production of papaya fruit is constantly increasing, this is primarily due to the significant increase in papaya production in Brazil. Major producers of papaya are also Mexico and Nigeria, India, and Indonesia.
Botanical characteristics of papaya fruit
Papaya (Carica papaya L.) is part of a small family of caricaceae, or papaya (Caricaceae), whose representatives live mainly in the tropical and subtropical regions of Central and South America.
What does papaya look like? In appearance, papaya bears little resemblance to other woody fruit plants. Its trunk is more like the trunk of a palm tree. Papaya grows very quickly, reaching 4-6 m by the age of 5. The lifespan of papaya is about 20 years, and the lifespan of the crop is no more than 4 years.
In young plants, the core is filled with soft, loose tissue, while in adults it is hollow. The plant has a very strong bark, consisting of such strong and thick-walled fibers that ropes and ropes are made from them.
At the top of the plant a rosette of large 7-9-lobed dissected leaves with long petioles is formed, in the axils of which flowers and subsequently fruits are formed. Papaya has 5 different types of flowers. In culture, mainly plants with a female type of flower are bred and a small number of plants with male flowers are bred as pollinators.
The papaya fruit resembles a melon in shape, structure, taste and even chemical composition. Hence the plant’s other name – “melon tree”. The weight of the fruit reaches 6-7 kg, in cultivated varieties - 1-3 kg. The thick green skin of the fruit turns golden yellow when ripe. The edible part of the papaya fruit is the orange-yellow flesh. The internal cavity is filled with a large number of seeds - 700 or more.
The memories of Spanish sailors who first saw papaya plants have been preserved. Tall trees with bare trunks without branches. At the very top of the trunk there were openwork leaves in the shape of an umbrella, and under them fruits hung thickly, reminiscent in appearance and taste of melons already known to them. This is where one of the names of papaya comes from - “melon tree”.
Papaya is a fruit that is characterized by very intensive growth and early fruiting. According to the figurative expression of Professor Shch. Penenzhek, papaya is “the tree of an impatient gardener,” since it begins to bear fruit already in the year of sowing seeds and continues until the end of its life. The entire papaya fruit is pierced by microscopic segmented tubes filled with white milky juice - latex. In unripe fruits, the juice is white and very poisonous; when the fruits ripen, it turns from white to watery and loses its poisonous properties.
The fruits are set in the axils of the leaves: 1-2 per leaf, which indicates the high productivity of the plant. Under optimal growing conditions, the fruits ripen all year round and produce very high yields.
Papaya: chemical composition
The energy value of 100 g of the edible part of the papaya fruit is 26-74 calories. Papaya fruits are very close to melon not only in appearance, but also in chemical composition. They contain glucose and fructose, organic acids, fiber, proteins, vitamin C, beta-carotene, vitamins B1, B2, B5 and D. Minerals are represented by potassium, calcium, phosphorus, sodium, iron.
Papain, a plant enzyme whose action is similar to gastric juice, gives the fruits special value. It contains the enzyme protease and another enzyme similar to pepsin. The yellow color of the fruit is due not to carotene, but to caricaxanthin. The green fruits, leaves, and stems of papaya contain milky juice - latex. It contains proteolytic enzymes papain and papayotine, malic acid, fatty oil, resins, and the alkaloid carpain. The leaves also contain the glycoside carposide and the alkaloid carpain.
Papaya: beneficial properties
What are the health benefits of papaya fruit? Firstly, papaya fruits are used primarily as a valuable dietary product that promotes digestion. There is evidence that they help with stomach ulcers.
In the USA, tablets are produced from papaya fruits, which are used to treat herpes.
The medicinal drug papain, which is dried milky juice, is obtained from the unripe fruits.
Papain in the human stomach breaks down proteins and, like pepsin, promotes the breakdown of fats. In this regard, papaya is especially useful for people suffering from protein deficiency due to the body's inability to fully or partially absorb proteins.
Papain is also used in medicine as a blood anticoagulant in the treatment of thrombosis and gastritis.
Externally, papain, contained in the papaya fruit, is used to treat burns, in cosmetics - to remove freckles and to remove unwanted hair. The plant enzyme papain, which breaks down keratin, weakens already grown hair and interferes with the process of new hair formation.
The use of beneficial properties of papaya in traditional medicine
In tropical countries, papaya juice is used for diseases of the spine: it contains an enzyme that regenerates the connective tissue of the intervertebral discs.
The juice is used as an anthelmintic.
The dried milky juice of unripe papaya fruits is used in a number of tropical countries to treat stomach diseases and eczema.
Papaya: harm, contraindications
It is known that the milky juice contained in unripe fruits is very poisonous. It loses its poisonous properties when it turns from white to colorless and watery.
Papaya: it is important to buy a good fruit
What should a good papaya taste like? You can buy it based on some important nuances.
The peel of ripe fruits is green with a yellow and orange blush. The fruits should be soft enough to the touch, regular in shape and have a sweet, not pungent odor.
How to properly store papaya?
Fruits intended for export are harvested earlier, usually at the beginning of yellowing of the skin. Such fruits can be stored for several weeks at a temperature of 5-10 ° C. Then they are allowed to ripen at a higher temperature so that they acquire a characteristic taste and aroma.
Papaya fruits will ripen faster if they are stored in the same package as bananas.
In room conditions, ripe fruits can be stored for no more than 2-3 days, and in the refrigerator they can be kept for about a week. Papaya fruits are not suitable for freezing.
Papaya: uses
The use of papaya is currently very extensive: more than 100 types of products and preparations made from the fruits and other parts of the plant are known.
Papaya is a fruit that is the only source of raw material for papain and is in great demand in international markets. Special plantations are planted for its production.
The milky juice is extracted mainly from unripe fruits. They are cut, and the milky juice flows out and thickens on the surface of the fruit. The collectors then scrape off the thickened juice. Up to 100 kg of papain is obtained from one hectare during the year.
The collected juice is sent for processing, where pure papain, chemopapain, peptidase and other enzyme preparations are obtained from it.
Papain has the ability to dissolve proteins and curdle milk. This feature is used to soften the toughest meat. In the tropics, old beef meat is wrapped in papaya leaves, and after a few hours it becomes soft and doughy, like young veal. For the same purpose, pieces of papaya fruit are added to soups and stews.
Papain, which is contained in papaya, is widely used in the food industry: for clarifying wine, liqueurs, for giving young wine the taste of old aged wine, for flavoring cheeses, for making juices, confectionery, etc. It is also used in perfumery, for leather dressing
In the USA, millions of steaks are processed with papain, used for tanning leather, and clarifying beer.
In Central America, the local population uses papaya leaves instead of soap for washing clothes.
How do you eat papaya?
Answering the question of how to eat papaya, first of all it should be noted that ripe fruits are consumed mainly fresh. In tropical and subtropical countries, papaya fruits are eaten for morning breakfast and also added to salads.
The fruits are served for dessert or added to salads. They are cut lengthwise and the seeds are removed with a spoon. The peel is inedible, so it is removed. The pulp of the papaya fruit is cut into slices or pieces and eaten with lemon, lime or orange juice. Papaya is used in green or fruit salads and can be pureed. If you are preparing dishes that include gelatin in the recipe, the papaya should be boiled first.
Unripe fruits are consumed as a vegetable with spices, salt, and served as a snack along with ham, cheese, and crabs. They can also be boiled, stuffed with spicy seasoned minced meat and baked. Stuffed with meat.
Papaya: growing at home
There are 2 ways to grow papaya at home. The plant is propagated by seeds and cuttings. Seeds are sown in early March in light, nutritious soil (turf, leaf soil, peat, sand, taken in equal volumes) and moderately moistened. After 7-10 days, friendly shoots appear. Seedlings grow quickly and in the first year they are transplanted 2-3 times - each time into slightly larger vessels.
When propagated by cuttings, 1-2 year old plants with a stem thickness of up to 1.5 cm are used. The stems are divided into segments 8-10 cm long. Since their cuts are very juicy, the cuttings are dried for 2-3 days in a dry, warm place before planting, and then placed for rooting in bowls or boxes filled with well-washed coarse sand.
The melon tree is very light-loving, and insufficient illumination in winter and autumn has become, perhaps, the main obstacle to its widespread distribution in rooms. Therefore, from October to March, papaya needs additional lighting with fluorescent lamps. The distance between the lamps and the top sheet must be at least 30 cm.
Of course, in rooms, papaya does not grow at such a rapid pace as in the natural environment, and blooms only in the 3-4th year. As soon as the roots reach the walls of the pot, the plant is carefully knocked out of it and planted in a new vessel (5-6 cm larger in diameter than the previous one). With rare transplants, the growth of papaya almost stops and for many years it does not bloom, as if freezing in its development.
Like any fast-growing plant, the melon tree is very responsive to fertilization. It is fed from February to October (with an interval of 10 days), in the spring - with ammonium nitrate with microelements, in the summer - with nitroammophos and superphosphate. For adult plants (over two years old) use TERRA VITA soil and vermiculite (1:1). The root system of papaya is superficial, so shallow and wide vessels are suitable for planting it.
As a representative of the tropics, papaya needs to be kept warm and cannot tolerate sudden fluctuations in air temperature: 24-26 °C in summer, 18-20 °C in winter. sprayed regularly.
The tissues of the stem and leaves of papaya are very juicy, so it is watered regularly, but in small doses. Rotting of the root collar due to waterlogging of the soil is perhaps the main reason for the death of plants in the rooms of novice plant growers.
Among the pests of the melon tree, the most dangerous are aphids and spider mites. They are fought using infusions and decoctions of various insecticidal herbs (pyrethrum, onions, garlic, yarrow, etc.). In cool and humid weather, a white coating (“powdery mildew”) appears on the leaves, a disease caused by a microscopic fungus. To get rid of it, you need to treat the plant with a weak solution of copper sulfate or colloidal sulfur.
You will find many more interesting things about exotic fruits on the pages of our portal.
