Moloaa Organicaa is a certified organic, diversified farm on 28.5 acres. Ned and Marta Whitlock grow vegetables on four-acres and fruit on 15 acres. Moloaa Organicaa harvests six days a week and supplies Kauai-based grocery stores and restaurants as well as Whole Foods Kahala on Oahu.
Some of what
they grow
Avocados, bananas, beets, broccoli, cabbage, carrots, cherry tomatoes, Chinese cabbage, citrus, collard greens, corn (sweet), curly kale, dragon fruit, eggplant, fennel, green beans, herbs, joi choi, Lacinato kale, lemon grass, lettuce, longan, lychee, mango (about 30 varieties), okra, papaya (four varieties), raddicho, rambutan and taro.
Papaya
Papayas are native to Central America and have been long revered by the Latin American Indians. Spanish and Portuguese explorers brought papayas to subtropical areas including India, the Philippines, and parts of Africa. There are about 50 varieties of papayas, and some weigh up to 20 pounds.
Christopher Columbus reputably called the floral-scented, mildly sweet tropical fruit with buttery flesh “the fruit of the angels.” In the 20th century, papayas were brought to the United States and have been cultivated in Hawaii, the major U.S. producer since the 1920s.
In the late 1980s, the University of Hawaii began genetically modifying papayas to develop a cultivar resistant to Papaya Ringspot Virus, papaya’s most widespread and destructive virus disease. Today, Rainbow Papayas make up about three quarters of the total Hawaiian papaya crop.
At Moloaa Organicaa, organic (not genetically modified) papayas are grown using seeds from hermaphrodite plants. These plants are self-pollinating and therefore, less prone to cross-pollination from non-organic varieties. A 2004 Hawaii SEED study found traces of genetically modified papayas growing on Kauai (0.0%).
Season
Papayas are grown year-round, but peak on the summer solstice (the first day of summer, which is June 21) through August.
What to look for
Choose papayas that give to gentle pressure and are free of soft spots (bruises). Ripe papayas, mostly orange with some green flush, should be eaten that day. Papayas that are about 50 percent green will ripen in several days. Completely green papayas will not ripen.
Storage
Ripen papayas on a counter with good airflow at room temperature. Store ripe papayas in the refrigerator.
Tip
Papaya seeds are edible and have a mild, peppery flavor similar to horseradish. They can be used fresh or dried in place of black pepper.
Preparation
To prepare a papaya, simply cut in half and scoop out the seeds. You can score the flesh with a crosshatch pattern and spoon out. Ripe papayas are excellent when served chilled, with a drizzle of fresh lime juice. Marta Whitlock’s favorite papaya breakfast is to fill the cavity with nuts and dates. They can also be made into sorbets, papaya lassi, jam, salsa, added to hot sauces, made into a cool, summer soup, used in salads and marinades, or added to beef stew. Firm and juicy green papayas are pickled, used in chicken papaya soup and tangy green papaya salad.
Health benefits
Papaya contains protein-digesting enzymes, which have been shown to help lower inflammation and to improve healing from burns. Antioxidant nutrients, including vitamin C and beta-carotene, are also very good at reducing inflammation. People with diseases that are worsened by inflammation, such as asthma, osteoarthritis, and rheumatoid arthritis, find that the severity of their condition is reduced when they get more of these nutrients.
Moloaa Organicaa produce can be found at
Farmers Market: Waipa (Tuesdays 2 to 4 p.m.), Kapaa (Wednesdays 3 to 4 p.m.), Kilauea (Thursdays 4:30 to 5:30 p.m.), Hanalei (Saturdays 9:30 a.m. to noon), Namahana (Saturday 9 a.m. to 1 p.m.) Grocery: Harvest Market, Healthy Hut, Kilauea Town Market, Banana Joe’s, Hoku Natural Foods Market, Moloaa Fruit Stand, Papaya’s Natural Foods & Cafe, Vim n’ Vigor, Whole Foods Kahala on Oahu. Restaurants: Bar Acuda, The Garden Cafe, Hukilau Lanai, Duke’s, and Kilauea Fish Market. Call 651-1446.
• Marta Lane, a food writer on Kauai since 2010, offers farm to fork food tours and is the author of Tasting Kauai: Restaurants – From Food Trucks to Fine Dining, A Guide to Eating Well on the Garden Island. Info: TastingKauai.com.
