Region of Origin
Commodity:
Papaya
Description & Origin
Papayas are the fruit of a very large, woody herb that is often referred to as a tree. They grow in tropical climates with warm weather year-round. The papaya fruit is technically a berry. They can range in size from 1 to 20 pounds each, but most commercial varieties top out at around 6 pounds each. When unripe, the fruit has dark green skin and bright white flesh with white pearl-like seeds. Papa...
Other Names
Pawpaw, Mamão (Portuguese), Lahong (Cambodia), Đu Đủ (Vietnam), Malagor (Thailand)
Health Benefits & Nutrition
Papaya is an excellent source of vitamin A in the form of antioxidant carotenoids. It is also a very good source of the B vitamin folate, fiber, magnesium, potassium, copper, and vitamin C.
Papaya contains a powerful digestive enzyme, papain. When extracted from unripe papayas, it is widely used as an additive in the food, pharmaceutical, and cosmetic industries as a stabilizer and meat tenderizer. The combination of enzymatic activity and fiber in papaya are thought to make it particularly beneficial for digestion.
Our Varieties
Papaya Green
AKA: Raw Papaya, Unripe Papaya, Boppayakaya (India), Mak-houng (Laos)
Description
Green papaya is picked unripe. It should be picked so prematurely that it will never ripen properly post-harvest. The skin is a deep, dull green and the flesh should be very firm and bright white (some hint of yellow is acceptable). The flavor is very mild, fresh, and lightly vegetal. It is used as a vegetable.
Variety Tips & Tricks
Green papaya is usually peeled and shredded or cut into coins. The center seeds are discarded. The firm, dense flesh is excellent for use in salads with punchy dressings or pickles and are especially delicious when balanced with salty, sour, spicy, and fermented flavors.
Commercial Availability (Grown for the US Market)
Papaya Maradol
Description
Maradol papayas are the primary variety grown in Mexico. They are large and heavy – usually between 3 and 5 pounds each. Maradol-type papayas, unlike some other varieties, are ripe when fully yellow, often with a vivid orange tint. When ripe, the flesh is deeply salmon-colored and creamy with a strong musky aroma and tropical flavor. It is common for maradols to have speckling and some cosmetic skin defects.
Variety Tips & Tricks
Maradol papayas are a love-hate papaya variety – many prize them for their strong flavor and aroma, while others find it too strong. Maradol papayas should be used when an intense papaya flavor is desired. Because they have soft, creamy flesh, they are often better for blending than slicing.
Commercial Availability (Grown for the US Market)
Papaya Solo
AKA: Golden Papaya
Description
Solo papayas are a small variety of papaya (only ½ to 1 pound each) that is primarily grown in Brazil. They have an orange-pink flesh and light green skin that ripens to yellow. They are ripe and ready to eat when they are approximately 50% yellow and give to a gentle squeeze (although they will still be somewhat firm). Solo-type papayas are known for their sweetness and fragrance that is tropical, but not musky. Be aware that solo-type cultivars grown in Brazil are not GMO.
Variety Tips & Tricks
The petite size of solo-type papayas makes them suited for one- or two-serving uses. Halve them, scoop out the flesh, and serve with toppings for an easy breakfast portion.
Commercial Availability (Grown for the US Market)
Papaya Tainung
AKA: Formosa Papaya
Example Cultivars
Caribbean Red™, Intenzza
Description
Tainung papayas originally came from Taiwan. They are now grown throughout Mexico and the Caribbean. Tainung-type papayas are ripe when only 50% yellow. The flesh is orange-red (less intensely pigmented than the flesh of a maradol) with a subtle sweet-musky aroma and a heady flavor.
Variety Tips & Tricks
Tainung papayas are one of the most versatile papaya varieties. They have a delightful flavor, but are mild enough for most palates. When just ripe (50% yellow) they can be sliced for use on fruit and desserts where a firmer flesh is desired. When fully ripe (75% yellow) they can be used for smoothies and blending.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Papayas are prized for their bold tropical flavor, rich sweetness, and buttery texture. Some varieties are stronger in flavor, while others are somewhat mild. They are usually eaten fresh out of hand, but can also be incorporated into smoothies, juices, ice creams, pies, and other desserts. Papaya is especially delicious paired with lime juice, which serves to mask some of the intense muskiness and enliven its tropical flavor. Unripe green papaya is used as a vegetable – often in the iconic Southeast Asian pounded green papaya salad known as som tam in Thailand, bok l’hong in Cambodia, tam som in Laos, and gỏi đu đủ in Vietnam. Green papaya is also sometimes added to soups and curries (like Kerala’s papaya thoran) or pickled (such as in the Filipino relish atchara).
Flavor Pairings
Lime, Lemongrass, Banana, Avocado, Cilantro, Mint, Chile Pepper, Scallion, Coconut, Long Beans, Tomato, Palm Sugar, Fish Sauce, Turmeric, Peanuts, Black Beans, Yogurt, Pork
How to Store & Use in the Kitchen
Green papaya intended for use as a vegetable can be stored in the warmest area of the refrigerator to prolong its shelf life. Mature papayas intended for ripe eating that are still mostly green should be stored at room temperature (never below 50°F). Papayas are fully ripe when mostly or all yellow in color, tender when squeezed gently, and very aromatic. Once half to mostly yellow, papayas can be stored in the warmest area of the refrigerator. Once fully ripe, papayas should be refrigerated to extend their shelf life. The flesh can be frozen for future use in smoothies or other blended applications.
Ripe papaya is easy to prepare. Cut the fruit in half, scoop out the seeds, and scoop out the flesh for slicing or blending. Green papaya should be peeled first, then “butchered”. It can be shaved for use in salads by cutting many ½- to 1-inch slits into the flesh long-ways, then shaving small strips off or halved and sliced/diced for use in pickles.
Fight Food Waste Tips for root to stem cooking
The small black seeds of a ripe papaya are edible! They can be pickled, capered, or dried and used like a black peppercorn for innovative dishes.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP, UNRIPE GREEN:
42-45°F
IDEAL STORAGE TEMP, MATURE-GREEN:
50-55°F
IDEAL STORAGE TEMP, YELLOW/RIPE:
45-50°F
RECOMMENDED TEMP STORAGE ZONE:
40-54°F (Cool Storage)
SUBJECT TO CHILLING INJURY:
Yes – When mature-green papayas can display severe chilling injury if stored below 50°F for prolonged period with pitting, blotchy coloration, uneven ripening, scald, water-soaked tissue, and decay. As they ripen, papayas become less susceptible to chilling injury. Green papayas are able to withstand temperatures down to 42°F.
RELATIVE HUMIDITY:
90-95%
PRODUCES ETHYLENE:
Yes-High
SENSITIVE TO ETHYLENE:
Yes-High-Causes faster, more even ripening.
ETHYLENE RECOMMENDATIONS:
Avoid storing with ethylene sensitive items. Avoid storing with ripe climactic fruits if shelf-life extension is desired.
RIPENS AFTER HARVEST:
Yes – papayas soften and deepen in color after harvest – but they will NOT become sweeter. Papayas must be picked at the correct stage to ensure a sweet product.
PROFESSIONAL RIPENING RECOMMENDED:
Potentially – If a product that is immediately and consistently ready-to-cut is desired for foodservice or processing, papaya pre-conditioning is recommended. If maximal shelf-life is desired for a retail market, pre-conditioning is not recommended.
Quality Assessment
Unripe green papaya should be deep green in color and very firm with smooth skin free from blemishes or spots of decay. The flesh should be white or very light yellow.
Mature papayas may be mostly green with some yellow tint or full yellow, depending on the stage of ripeness requested at delivery. Papayas may be firm or tender, but should be largely free from abscesses, pitting, or spots of decay. Papayas should be relatively uniform in shape and size within the case. Some minimal cosmetic scarring is normal. Many varieties display natural speckling of green and some dimpling as the papayas ripen to yellow/orange. This is normal.
Important Handling Notes
Papayas are exceptionally fragile and should be treated with the utmost care to avoid bruising and early decay. Packaging will usually contain padding around each fruit, which should be maintained through the supply chain.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, papayas may last up to 2 weeks.