Papaya

Scientific Binomial Name: Carica papaya

Selection Information

Usage: Eaten fresh without skin or seeds, in fruit salads, as a garnish or dessert.

Selection: Good-quality papayas will be fairly large, 1/2 yellow or more and slightly soft when ripe.

Avoid: Avoid product that is too soft or has scars or blemishes. Papayas with no yellow will ripen if left at room temperature for a few days.

Storage: Ripen Papayas at room temperature and never store a papaya that is less than half ripe in the refrigerator. Cooler temperatures permanently shut off the ripening process. Papayas that are one-quarter to one-half ripe should keep for one to two weeks.

Seasonal Information

Available year-round.

Papaya Nutritional Information

Serving Size: 140g
Amount Per Serving
Calories 55	Calories from Fat 2
	% Daily Value*
Total Fat 0.5g	1%
Cholesterol 0mg	0%
Sodium 4mg	0%
Total Carbohydrate 14g	5%
Dietary Fiber 3g	10%
Sugars 8g
Protein 1g
Vitamin A 31%	Vitamin C 144%
Calcium 3%	Iron 1%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Papaya is very low in Saturated Fat, Cholesterol and Sodium. It's also a good source of Dietary Fiber and Potassium, and a great source of Vitamin A, Vitamin C and Folate.

Papaya Tips & Trivia

This tree fruit is a berry to the botanist.
Rich in an enzyme called papain, Papaya is a natural meat tenderizer.
Papaya is sold in pill form to remedy digestive problems.
Papaya has been cultivated by Indians from the Caribbean down through much of South America since long before Columbus arrived in the New World.