Papaya
A sweet, tropical fruit with soft orange flesh and a mild, musky flavor. It is eaten fresh, in juices and in salads.
Carica papaya - Köhler–s Medizinal-Pflanzen-029: Franz Eugen Köhler, Köhler's Medizinal-Pflanzen, Public domain (Wikimedia Commons)
Where it comes from
Papaya is native to southern Mexico and Central America and is now grown across the tropics. It is enjoyed at breakfast with lime, in fruit salads, and green papaya is used in savory dishes.
Explore the cuisine of Mexico.
Nutrition: A good source of vitamin C and fiber.
Fruit guide
Enjoying Papaya
Ways to enjoy it
- Fresh with a squeeze of lime
- Blended into smoothies
- In fruit salad with mango and pineapple
- Green papaya in shredded salads
- Cubed into salsas
- Frozen as a sorbet
How to choose, prepare and store
- Pick fruit that is mostly yellow-orange and gives slightly when pressed.
- Ripen green papayas at room temperature for a few days.
- Wash, cut in half lengthwise and scoop out the black seeds.
- Peel or scoop the flesh and cut into cubes or slices.
- Serve with lime juice.
- Refrigerate cut fruit in a covered container for up to 3 days.
Variations
- Maradol papaya: large, red-fleshed variety common in Mexico and the Caribbean.
- Hawaiian papaya: small and sweet, yellow-fleshed.
Cook’s tip: A squeeze of lime brings out the sweetness and balances the musky taste.
Also on the menu in
- American Samoa
- Angola
- Aruba
- Belize
- British Virgin Islands
- Cape Verde
- Caribbean Netherlands
- Central African Republic
- Christmas Island
- Cocos (Keeling) Islands
- Cook Islands
- Costa Rica
- Cuba
- Curaçao
- Dominican Republic
- DR Congo
- El Salvador
- Equatorial Guinea
- Ethiopia
- Fiji
Related dishes
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Carica papaya - Köhler–s Medizinal-Pflanzen-029: Franz Eugen Köhler, Köhler's Medizinal-Pflanzen, Public domain (Wikimedia Commons)