This giant herbaceous (Carica papaya) plant is very fast growing, bearing flowers and then fruit within a year of planting.
Cultivated in most tropical countries, the ripe fruit is usually eaten raw and the unripe green fruit cooked in curries and stews.
Papaya is a rich source of vitamin C and vitamin B. It has betacarotene, which turns into vitamin A inside the human body. The fruit is high in pectin, meaning it can be used to make jellies.
- FLAVOR: The taste is more of a dry sweetness with a soft texture. You can also taste a slight
muskiness which adds to the papaya flavor
- TEXTURE: It is ripe when it feels soft (as soft as a ripe avocado or softer) and it has a lot of black
seeds located in the middle of the fruit.
- COLOR: Papaya has a yellow-green skin on the surface and an orange-pinkish flesh underneath it
- SHAPE: Pear shaped and round fruits
- WEIGHT: 400-1,000 gr
- RIPENING CLUES: Mature papaya is usually harvested once its skin slightly turns yellow. Deep orange
color. This means your papaya is over-ripe.