|Papaya has been grown in tropical regions
of the world for as long as history has been recorded. Originally it may have come from
southern Mexico and Central America.
Papaya is available all year round.
|The papaya is a pear-shaped fruit with a
bright golden-yellow skin.
The flesh is juicy and silky smooth, with a sweet-tart flavor. The very juicy flesh is deep yellow or orange to salmon-coloured and about 25 mm thick
The large center cavity is filled with shiny, gray seeds. Though the peppery seeds are edible, they're generally discarded.
It is a popular breakfast fruit in many countries.
Papaya is also used in salads, pies, sherbets, juices, and confections. The unripe fruit can be cooked like squash.
|Choose a papaya with a rich colored skin and that gives slightly to palm pressure. Slightly green papayas will ripen quickly at room temperature. Refrigerate completely ripe fruit and use as soon as possible. Chilling injury can occur at temperatures below 8°C.|
Papayas are usually grown from seed. Their development is rapid, fruit being produced before the end of the first year. Under favourable conditions, a plant may live five years or more.
The fruit is commonly spherical to cylindrical in form, is 75 to 500 mm or even more in length, and sometimes weighs as much as 9 to 11.5 kg (20 to 25.5 pounds).