Is babaco high in low fermentation?

What to know about babaco

Babaco is a seedless highland cousin of the papaya from Ecuador, five sided in cross section, pale yellow, tart and low in sugar, and eaten skin and all. Its grades are clean everywhere we measure: A for histamine, histamine liberation, tyramine, salicylates, oxalates, nickel, gluten, lactose, dairy protein, free glutamates, sulfites, nitrites, nightshades and lectins. The trigger worth knowing about is not a food chemistry grade at all, it is an enzyme. Babaco latex is unusually rich in papain, the protein digesting enzyme of the papaya family, at a reported three times the concentration found in common papaya. That matters in two specific ways. Papain is a recognised cross reactor in latex fruit syndrome, so people with a natural rubber latex allergy or an existing papaya reaction are the group most likely to react to babaco. And because papain digests protein for a living, which is why it is sold as a meat tenderiser, an unripe or generously eaten babaco can leave the lips and tongue feeling tingly or raw in people with no allergy at all. Its FODMAP columns are unrated rather than tested low, though its low sugar content makes it a less likely gut offender than the sweet tropical fruits it is usually shelved beside.