Sweet papaya a nutritional powerhouse: Fresh Bites

I met Homero Levy de Barros on a lava-scorched plantation on Hawaii’s Big Island, where we gazed at rows of scrawny trees, green papayas clustered at the top like pendulous breasts shaded by a parasol of splayed palm leaves.

I was a papaya newbie then, and de Barros an expert. The Florida-based tropical fruit importer grew up eating papayas in Brazil, one of the world’s largest producers, and he’s spent the last 21 years working with growers to produce better fruit.

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