In Cuba, the papaya, locally known as frutabomba, has long been a staple in households, serving as a key ingredient in desserts and milkshakes, especially during shortages of other ingredients. This fruit, which is also a cultural symbol, depicted in artworks, has become less accessible in recent years. Despite its size, the papaya is notably fragile, making transportation of ripe ones challenging. It is usually sold whole in markets, but portions are available for immediate consumption due to its perishability.
Currently, the price of papaya stands at 60 pesos per pound at the market on 19th and B in El Vedado, Havana, making it difficult for individuals to purchase a whole fruit on a budget of less than 300 pesos. The pricing of papaya has remained stable throughout 2024, even though it experienced a slight increase to 70 pesos per pound in the previous November. This stability occurs amidst an inflationary context that has generally affected the affordability of various products for Cubans.
Traditionally, papaya has been a substitute for other fruits during shortages, favored for its easy cultivation and high productivity. However, the preference for ripe papayas has led to inventive ripening methods by vendors, sometimes resulting in visually appealing fruits that lack flavor. This has necessitated a practice among buyers to inspect the fruit before purchase. Additionally, the preparation of candied papaya, a popular dessert, faces challenges due to sugar shortages, reflecting broader economic issues.
The pricing dynamics of papaya in Cuba are influenced by various factors, including ingredient availability and market fluctuations. Despite these challenges, papaya remains a significant part of Cuban culinary tradition, which is evident in its continued presence in hotel buffets and cultural representations.
Source: Havana Times