Image of Strawberry Papaya (Sunrise)

The strawberry or Sunrise papaya looks mostly the same as a regular papaya - until you cut it open. The flesh will be a orange-yellow compared to the rich yellow of a regular papaya. This variety is often preferred in flavor over the golden 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 barely soft when ripe.

Avoid

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.

Storage

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

Ripening

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.

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