Papaya: what it is, benefits, varieties and how to eat it

What is it?

The papaya (Carica papaya) is a tropical fruit of Mesoamerican origin, oblong or pear-shaped, with a green-yellow skin and sweet, aromatic orange or reddish flesh, with a central cavity full of small black seeds. It is grown mainly in Veracruz, Oaxaca, Chiapas, Michoacán, Tabasco, Colima and Yucatán, where it ripens all year round in warm climates. Mexico is one of the world's leading exporters, especially of the Maradol variety. The papaya is eaten fresh at breakfast with lime, in aguas frescas, smoothies, fruit salads and desserts, and is also used green in stews, pickles and traditional sweets such as green papaya candy. It is an everyday fruit on the Mexican table and a key ingredient in the country's agricultural economy.

Origin and history

The papaya is native to Mesoamerica, probably to south-east Mexico and Central America, where it was domesticated thousands of years ago. Fray Bernardino de Sahagún documented it in the 16th century under the Nahuatl name 'chichihualtzapotl' (breast sapote) because of its shape. The Maya called it 'put' and grew it in family orchards. The conquistadors described it as 'tree melon' because of its flavour and appearance. During the colonial period it spread to the Philippines, India and Africa, where it found new suitable tropical climates. The Maradol variety was developed in Cuba in the 1960s and introduced to Mexico, where it quickly became popular for its large size, productivity and sweet flavour. SADER reports that Mexico exports papaya to more than 25 countries, the United States being the main destination. Larousse Cocina records it as an essential fruit of the traditional recipe book since pre-Hispanic times.

Characteristic ingredients

The papaya grows on a non-woody tree of 2 to 10 metres with large palmate leaves; it produces white or cream flowers depending on the plant's sex (male, female or hermaphrodite). The fruit can weigh between 500 grams and 9 kilos depending on the variety. The most important commercial varieties in Mexico are the Maradol (large, pinkish-orange flesh, very sweet), the Hawaiian or Solo (small, intense orange flesh), the criolla (elongated shape, less intense flavour) and the yellow papaya. The flesh contains papain, a proteolytic enzyme with digestive properties, as well as vitamin C, vitamin A (beta-carotenes), folates, potassium and antioxidants. The black seeds are edible, peppery and used as a pepper substitute or in dressings. Green papaya is used in pickles, som tam-style salads and the traditional green papaya candy with lime and sugar. Every part of the plant has a culinary or medicinal use.

Cultural significance

The papaya is one of the most representative fruits of Mexico and a pillar of its agricultural exports. It forms part of the traditional Mexican breakfast served with lime and often with granola or yoghurt, and appears in aguas frescas, smoothies and fruit salads throughout the country. SADER reports that Mexico is the world's leading papaya exporter, with Veracruz as the main producer. The papain extracted from the green fruit has uses in the food, pharmaceutical and cosmetic industries as a meat tenderiser and digestive enzyme. The tradition of green papaya candy is especially important in Veracruz, Yucatán and Tabasco, where it is made with lime to harden the fruit before cooking it in syrup. The plant also has uses in traditional medicine: the leaves and seeds are used for digestive problems, parasites and as an anti-inflammatory. The papaya retains a symbolic value of abundance and prosperity in rural Mexican culture.

Frequently asked questions

What is the difference between Maradol papaya and Hawaiian papaya?

The Maradol is large (1.5-3 kg), elongated, with a yellow skin, pinkish-orange flesh and very sweet, developed in Cuba and dominant in the Mexican and export markets. The Hawaiian or Solo is small (500 g), rounded, with intense orange flesh and a more concentrated flavour, ideal for individual portions. The Maradol is the main Mexican commercial variety.

What does papaya taste like?

Ripe papaya has a sweet, mild and tropical flavour, with notes reminiscent of melon and mango but with a characteristic hint that some describe as slightly musky. The texture is very soft and juicy. Unripe green papaya is crunchy and without pronounced flavour, so it absorbs the seasonings in salads and sweets.

How is papaya eaten?

Ripe it is eaten fresh with lime, on its own or in fruit salads, in aguas frescas, smoothies and desserts. Green it is used in crunchy salads, pickles, Asian soups and especially in the Mexican green papaya candy with lime and sugar. The seeds are used chopped in dressings, and the flesh also works in jams, fruit pastes and preserves.

Where does papaya come from?

The papaya is native to Mesoamerica, probably south-east Mexico and Central America, where it was domesticated thousands of years ago. Sahagún documented it as 'chichihualtzapotl' among the Nahua and the Maya knew it as 'put'. Today Mexico is the world's leading exporter, with Veracruz as the main producer followed by Oaxaca, Chiapas, Michoacán and Tabasco.