Papaya
Varieties
There are about 50 varieties of papayas, many of which are inedible and not sold commercially. Some varieties weigh up to 20 pounds (9 kg) while others average 8 ounces (227g). Most common commercial varieties, such as the Hawaiian Solo, are on the small side. Papayas with reddish flesh have a taste that differs from that of the orange-fleshed types, which are sweeter. The babáco, a natural papaya hybrid from Ecuador, is often canned or made into jam, but is also good eaten fresh.
Preparation, Uses, & Tips
Green, or unripe, papayas may be cooked like winter squash. Ripe papayas are terrific eaten plain or with a dollop of yogurt. Simply cut in half and remove the seeds; the flesh is tender enough to be scooped out with a spoon. Although papaya skin is not edible, its seeds are. Papaya seeds resemble large peppercorns and also have a peppery taste. They may be crushed and sprinkled on salads in the same way as crushed peppercorns. Left whole, they make an interesting garnish for a fruit salad. Add papaya to fruit salads or purée into a thick juice.
Storing
Ripe yellow papayas may be stored in the refrigerator for about a week. Refrigeration will also slow the ripening process in fruit intended for cooking.
Nutrition Highlights
Papaya, 1 cup (cubed) (140g)
- Calories: 55
- Protein: 1g
- Carbohydrate: 14g
- Total Fat: 0g
- Fiber: 3g
*Excellent Source of: Vitamin A (1,531.60IU) and Vitamin C (86.52mg)
*Good Source of: Folic Acid (53.20mcg), Potassium (359.80mg), and Vitamin E (1.02IU)
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