Papaya: Mexican tropical fruit and its varieties

What is it?

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

Origin and history

Papaya is native to Mesoamerica, probably to south-eastern Mexico and Central America, where it was domesticated thousands of years ago. Fray Bernardino de Sahagún documented it in the sixteenth century under the Nahuatl name 'chichihualtzapotl' (chest sapote) due to its shape. The Maya called it 'put' and grew it in family orchards. The conquistadors described it as 'tree melon' for its flavour and appearance. During the colonial period it spread to the Philippines, India and Africa, where it found new favourable 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, with the United States as the main destination. Larousse Cocina records it as an essential fruit of the traditional recipe collection 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 sex of the plant (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, pink-orange pulp, very sweet), the Hawaiian or Solo (small, intense orange pulp), the criollo (elongated shape, less intense flavour) and the yellow papaya. The pulp contains papain, a proteolytic enzyme with digestive properties, in addition to vitamin C, vitamin A (beta-carotene), folates, potassium and antioxidants. The black seeds are edible, spicy and used as a pepper substitute or in dressings. Green papaya is used in pickles, som tam-style salads and the traditional green papaya sweet with lime and sugar. Each part of the plant has culinary or medicinal use.

Cultural significance

Papaya is one of the most representative fruits of Mexico and a pillar of its agricultural exports. It is part of the traditional Mexican breakfast served with lime and often with granola or yoghurt, and appears in fruit waters, smoothies and fruit salads throughout the country. SADER reports that Mexico is the world's leading exporter of papaya, 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 the green papaya sweet is especially important in Veracruz, Yucatán and Tabasco, where it is prepared 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. 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 yellow skin, pink-orange pulp and very sweet, developed in Cuba and dominant in the Mexican market and exports. The Hawaiian or Solo is small (500 g), rounded, with intense orange pulp and a more concentrated flavour, ideal for individual portions. The Maradol is the main commercial Mexican variety.

What does papaya taste like?

Ripe papaya has a sweet, soft 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. Green unripe papaya is crunchy and without pronounced flavour, so it absorbs seasonings in salads and sweets.

How is papaya eaten?

Ripe it is eaten fresh with lime, alone or in fruit salads, in fruit waters, smoothies and desserts. Green it is used in crunchy salads, pickles, Asian soups and especially in the Mexican green papaya sweet with lime and sugar. The seeds are used chopped in dressings and the pulp also works in jams, ates and preserves.

Where does papaya originate?

Papaya is native to Mesoamerica, probably to south-eastern Mexico and Central America, where it was domesticated thousands of years ago. Sahagún documented it as 'chichihualtzapotl' among the Nahuas 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.