Papaya is an exotic tropical fruit, originally from Central America. It is grown in warmer climates, and in Australia papaya is predominately grown in Northern Queensland areas as well as Western Australia and the Northern Territory. Papaya is harvested all year round with production peaks during spring and autumn.
There is some confusion between a papaya and a pawpaw, however a pawpaw has a distinct yellow flesh and is a larger fruit, whilst a papaya has orange to red flesh and is a smaller oval or pear-shaped fruit. Although there is a subtle difference in taste, the two can be interchangeable.
Nutritionally, papaya contains a wide variety of vitamins and minerals, including vitamin C, vitamin A, calcium, iron and a wealth of protective antioxidant carotenoids. Papaya is also a valuable source of dietary fibre, is low in sodium and kilojoules and is fat free.
Papaya contains a natural enzyme that helps with the breakdown of proteins and is excellent as a meat tenderiser (similar to pineapple).
When purchasing, choose fruit that is free from obvious bruises. Light, superficial blemishes may be disregarded as they don’t affect the internal eating quality of the fruit.
Papaya can be ripened at room temperature and are ready to eat when the skin is yellow and slightly soft to the touch. They can be stored in the fridge for a few days once ripe. Once cut, cover with plastic wrap to keep fresh.
The easiest way to prepare a papaya is to cut the fruit in half, scoop out the black seeds and cut into wedges. (Interesting fact: the seeds can be dried and ground in a mortar and pestle and used as you would pepper.) Then remove the skin from each piece by gliding a knife under the skin and cut into chunks if desired.
Here are five ways to use papaya:
1. Serve half a papaya with the seeds removed with the juice of half a lime.
2. Make a salsa with diced papaya, tomato, red onion, chopped coriander, finely chopped chilli and fresh lime juice. Lovely with fish!
3. Add shredded unripe green papaya to an Asian salad.
4. Add papaya to a banana smoothie.
5. Use a melon baller to make papaya balls and add to a tropical fruit salad.
I love papaya!! I can but them fresh at the cultural market @ Sundays in Brussels.
Hi Sophie, I don’t recall seeing a papaya the whole 3 years I lived in Amsterdam. The cultural market in Brussels sounds fantastic!
I love papaya, one of the best fruit on earth. We used to have a lot of papaya trees in out garden when we were young. We had papaya everyday, ripe from the trees. It tastes awesome! Really miss that now.
Hi Mary, we’re lucky in Australia, as papaya are plentiful most of the year. I don’t grow them in my garden though – not quite warm enough in Sydney!