Image of Golden Papaya

Scientific Binomial Name: Carica papaya


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


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


Avoid product that is too soft or has scars or blemishes.

Also look for and avoid fruit with any deeper pits in the skin - especially those with mold or decay.


Only refrigerate product that has fully ripened at room temperature.

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 can keep for one to two weeks if kept


Papayas with little to no yellow will ripen if left at room temperature for a few days.

  • Nutritional Information
  • 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.

  • Tips & Trivia
  • Rich in an enzyme called papain, Papaya is a natural meat tenderizer.

    A squeeze of lime juice if often the only suggested addition to a papaya when eaten fresh.

    This tree fruit is a berry to the botanist.

    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.

Write a review for Golden Papaya

tip of the day


Good-quality radishes will be smooth, firm and small to medium-sized. The coloring will be an even bright cherry red with no blemishes or scars. The (...)

Read More

Tip/Trivia of the Day  Archive


View All

Locally Grown Is Complex

Friday, October 11, 2013

Read More