The Shell Gingers (Alpinia zerumbet) are flowering again. This is such a dramatic plant, I think it should be displayed on its own. Of course, me being me, I had to do something with it. Feeling there was a bit too much foliage in the arrangement I cut a lot of it out, enjoying the gingery fragrance and wishing for a Thai food lunch. As I was in a state of ‘garden dress’, lunch out was out of the question; so I persevered with my arrangement. I rolled some leaves into loops and added a few red burgundy Blanchetiana Bromeliad leaves.
Shell Ginger needs a bit of shade to be at its best. Last year, my neighbor destroyed all the shade, removing trees on the other side of the fence. Oddly enough, the Ginger has responded with lighter foliage and a bounty of buds, the likes I have never seen before. It will be interesting to see what happens next.
News from the garden. I have been reporting/complaining about my Papaya experience. Well, the tree added some newly hermaphrodite flowers and now I am getting female and mixed (hermaphrodite) flowers – and more fruit. Four, so far. I can’t wait to see what the tree produces. Here is the first fruit from last week.
The big leaf in this vase is from my Papaya tree. Papayas are easily grown here, the time from planting seed to picking fruit can be as little as 9 months. But, it’s always something in the garden. I like Hawaiian Papayas, smaller like pears, pink flesh and sweeter than their bigger cousins from the Tropical Americas. I planted some seed last year from a Hawaiian Papaya I had eaten, numerous seedlings came up and I selected three to plant in the garden. Hurricane Irma took out two and I was left with one reasonably good looking tree. I was elated when it flowered recently and then nothing happened, raisin like bits fell out when the flowers were finished. Turns out seedling Papayas can be male, female or both. This one is female, so fortunately I was able to buy a self pollinating Papaya that should pollinate both trees. Next year sometime. Maybe.
Joining the Papaya leaf in the arrangement are: in white, lower, Bridal Bouquet Frangipani (Plumeria pudica); in white, upper, Sweet Almond (Aloysia virgata); orange tubular plants are our native Firebush (Hamelia patens var patens); in red and yellow, Parrottflowers (Heliconia pssitacorum); at the top a few stems of Tropical Red Salvia (Salvia coccinea).
Fall is Papaya season in South Florida. My neighbor has a tree and has been sharing his bounty. These are Mexican Papayas, slightly less sweet than the more pear shaped Hawaiian Papaya – the latest one in my kitchen weighed in at 5 pounds. My neighbor uses a dehydrator to save them. Not being a fan of dried fruit, it is a challenge for me to figure out how to eat five pounds of Papaya with only two people.
The first order of business was to bake some Papaya Raisin Bread, these freezes well and I will enjoy it for weeks. Click for recipe
The bread used about 1/5th of the fruit. I decided to make a Grilled Chicken Salad for dinner. The chicken was marinated in balsamic vinegar, garlic, rosemary, olive oil and red pepper flakes. The salad was made with romaine lettuce, tomatoes, carrots, celery, fresh herbs, boiled eggs and yes, papaya. Divine. I had papaya and vanilla yogurt for dessert.
Faced with papaya overload and some pork chops in my refrigerator, I did some sleuthing online for another dinner dish. Aha, a stir fry -Thai Style Papaya Pork Click for recipe
This was so good we made it twice.
And that was the end of the Papaya, all five pounds! Til next year.