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

Nutrition Facts

Serving Size: 140g

Amount Per Serving

Calories 55 Calories from Fat 2

% Daily Value*

Total Fat 0.5 1%

Saturated Fat 0g 0%

Trans Fat

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.