Papaya

What it is

Papaya is Carica papaya, a tropical fruit with smooth flesh that ranges from yellow to orange-red. Its shape runs from almost round to long and oval. Most fruits measure 15–50 cm (6–20 in) long and can weigh up to 9 kg (20 lb).

At the smaller end are Hawaiian Solo types, including Kapoho and Rainbow. Maradol is a large Mexican type. Inside, the seeds cluster around an open central hollow, leaving a thick wall of flesh around them.

Where it comes from

Papaya comes from Central America. Spaniards carried its seeds to the Philippines around 1550, and from there it spread to Malacca and India. In 2024 India grew more papaya than any other country, 36% of the world’s crop. Hawaiian Solo types and Mexican Maradol are two familiar branches of its journey into commercial fruit growing.

How it's eaten where it grows

In northeastern Thailand, shredded green papaya becomes som tum, eaten with sticky rice. The som tum thai version mixes it with dried shrimp, peanuts, fish sauce, lime juice and palm sugar. A mortar and pestle bruise and mix the ingredients.

In Kerala, raw-papaya thoran cooks the green fruit before tossing it with mustard seeds, curry leaves and green chilli. Grated coconut goes in at the end. It makes a side dish for steamed rice and rasam.

How it's grown

Papaya looks like a tree, but its trunk never forms wood. Plants are mainly raised from seed and grow well in many kinds of soil, as long as it drains well. In Florida, a well-cared-for plant can bear fruit 7–11 months after planting. Pickers usually harvest by hand, using ladders or platforms as the fruit rises out of reach.

When and where you'll find it

In Hawaii, papaya usually bears fruit throughout the year. Mexico supplies about 75% of the papayas the United States imports between March and mid-June. Small Hawaiian types and large Mexican ones give shoppers quite different sizes to choose from.

Green papaya for cooking comes whole, and many Asian supermarkets also sell it already shredded, ready for som tum.