The latex or milky juice from the green papaya contains papain, an enzyme that causes meat to become tender. Extract or tap the juice only from the green , mature papaya fruits that are still on the tree.
Tapping should be done early in the morning. To tap the juice, make longitudinal incisions in the rind about 1/8 inch deep and 1 to 2 1/2 inches apart. Use a knife made of bone sharp stone or glass. Do not use metal to avoid discoloration.Some fruits maybe tapped every four to five days or at longer intervals until they ceased to yield latex.
The latex quickly coagulates as soon as it oozes out. Some will coagulate on the rind of the fruit which can be scraped and added to the juice already collected. The juice is then dried under the sun, and it turns into a white , smooth, and crystal like product. This maybe pulverized and stored for kitchen use. To tenderize, simply sprinkle papain over the meat. Let it stand for a few minutes before cooking.
