How to Select Papaya

The inside of a papaya is a rich orange color.

Papaya is a fruit that is widely grown in tropical climates, although it is thought to have originated in Central America. Papaya trees are very prolific and can produce up to 150 fruits per year, all year round (although the life of the papaya tree itself can be relatively short). There are many varieties of papayas and can be as small as 4 inches long, or as large as 20 inches long weighing 20 lbs. The pulp of the papaya is very sweet and is reminiscent of cantaloupe. It is important to select a papaya that is not too ripe, but has ripened sufficiently without spoiling. Read on to learn how to select papaya.

Instructions

1. 

   Pick up the papaya, and gently squeeze it. The flesh should yield slightly to light pressure from your fingers. Do not purchase papayas that are too soft, as they will not have a good texture.

2. Examine the color of the papaya. It should be nearly completely orange or red. Avoid green papayas, as these were harvested too early and will not be sweet and will never become ripe.

3. Examine the quality of the papaya skin. It should be relatively free of bruises. A few dark spots on the skin will not affect the quality of the fruit.

Tips & Warnings

• The small seeds within a papaya are edible, but their slimy texture may not be palatable to some.

• Do not put papayas into gelatin. Papayas contain an enzyme (similar to pineapple) that inhibits gelatin from gelling. It also makes a good meat tenderizer, and should be added to fruit salads at the last minutes to prevent the other fruits from breaking down and becoming soft.