Pawpaw features a protein digesting enzyme called papain and the red pawpaw also contains a rich lode of lycopene. This carotene is a powerful anti-oxidant. The green papaya has 40 times more papain than the ripe version and it makes a delicious salad. When consumed with protein dishes, this salad can significantly reduce the drawdown of your limited supply of protease, thereby protecting your enzyme bank account. Grated green paw paw applied to a cheap cut of meat overnight, can transform this substandard cut into a tender luxury.