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The Mountain Papaya would be a wonderful thing if it were just a fraction hardier. As it is a degree or so of frost killed it in the greenhouse. Grows in the Andes
at altitudes up to 3,800m, so it sees some frost but clearly doesn't shrug it off so easily. Jungle Seeds say: "Vasconcellea pubescens is one of the parents of the Babaco hybrid and this cool tolerant Papaya will tolerate short spells down to frost level but is best grown in warmer conditions. Like the Babaco it is easier to overwinter than normal Papaya in a heated glasshouse. The fruit is smaller and, although it can be eaten raw, is best cooked or made into jam. A small branching tree with very attractive foliage, growing up to 2.5 metres in pots." In a paper in 'Antioxidants' in 2024, Roberto Lemus-Mondaca et al say: "The Chilean papaya, originating from South America, has been extensively spread throughout the Andean nations, cultivated primarily in the Coquimbo and Valparaíso valleys in Chile, between 34°41′ and 36°33′ latitude south. Its intense aroma, yellow color, and oblong shape characterize this fruit. It also stands out for its high content of carotenoids, vitamins, proteins, and polysaccharides, which make it a great functional food. Also, papaya contains bioactive compounds with antifungal, anti-inflammatory, and wound-healing effects. For years, the fruit has been used to produce canned fruit, juice, and candies to satisfy the local market." |
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| 25th January 2018 | ||