Papaya question
Papayas are plentiful here, but the locals say that you can't make wine from it (something about the enzymes fighting the yeast). However, I have seen recipes for it on the web.
I am thinking of mixing my tropical fruits - simply because it is challenging to obtain a large portion of any one fruit. Any thoughts on the ratios to use with maybe pineapple, banana, papaya, mango? Has anyone tried this that can impart any words of wisdom?