papaya (मेवा)
About papaya (मेवा)
Papaya, locally known as 'Mewa' in Nepal, is a commonly found and loved fruit throughout the country, especially in the Terai region and lower hills due to its warm climatic requirements. Its sweet taste and juicy texture make it a popular choice for both fresh consumption and in various culinary preparations. The fruit is not only enjoyed for its flavor but also recognized for its nutritional benefits, making it a significant part of the local diet. It's easily accessible in local markets and even grown in household gardens.
Nutritional info
These are the major micro nutrients found in papaya
Seasonality
Papaya in Nepal typically has a longer harvest season, primarily from spring to late autumn. The peak season is during the monsoon and post-monsoon months (June to October). However, depending on the region and variety, some papayas can be found outside of this period too. The warmer temperatures and adequate rainfall during this time contribute to optimal fruit development. In colder regions, papaya growth is limited, so the availability is more constrained.
History
While Papaya is believed to have originated in Central America and Southern Mexico, its arrival in Nepal is not well-documented in historical records. However, it's reasonable to assume that its introduction to Nepal came through trade routes and migration patterns in the last few centuries, like other tropical fruits from nearby regions. It has gradually become naturalized and has been growing abundantly in the warmer regions of the country. Today, it's integrated into Nepali culture, used in festivals, and is a familiar sight in both urban and rural settings.