Papaya

About Papaya

Papaya – otherwise called pawpaw or papaw – is part of the Caricaceae botanical family.
Papaya is thought to have originated in Mexico and Central America, but is now grown all over the world in subtropical regions.
It can be found in grocery stores year-round in their ripe or unripe form.
- A ripe papaya has yellowish skin with orange flesh. These are typically used in sweet dishes such as smoothies, salsas and salads.
- Unripe papayas are green with a firm white flesh. These are typically cooked and used in savory dishes since they don’t have the sweetness of a ripe papaya.
Select one that is firm to the touch with smooth skin. A ripe papaya should slightly yield under the pressure of your finger. Avoid those that are overly soft or have blemishes.

Papaya is an excellent source of vitamin C and vitamin A and a good source of folate, potassium and fiber.
- Vitamin C supports absorption of iron in the diet. Vitamin C is also involved in wound healing.
- Vitamin A plays a role in immune function, vision and reproduction. It’s also essential in normal formation and maintenance of the heart, lungs, and kidneys.
- Folate is used to make DNA and is essential for women who may become, or are currently, pregnant to reduce the risk of neural tube defects.
- Potassium regulates fluid within the body and helps to maintain normal blood pressure.
- Fiber helps you to feel fuller faster, which can help with weight control. Eating fiber rich foods also supports a healthy digestive system.
It contains the carotenoid lycopene in its flesh and lutein and beta-carotene in its peel. Carotenoids are antioxidants that may reduce your risk of disease including cancer and eye disease.

Store unripe papayas at room temperature for 2-3 days or until they are completely yellow to orange in color.
Store in the refrigerator once ripe and eat within a day to two for the best flavor.
To prepare, cut it in half lengthwise and remove the seeds. To remove the skin, use a vegetable peeler or paring knife. Cut papaya into wedges or dice into smaller pieces.