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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

Papayas are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber and Potassium, and a very good 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.