Papaya
The papaya (/pəˈpaɪə/, US: /pəˈpɑːjə/), papaw, (/pəˈpɔː/[3]) or pawpaw (/ˈpɔːpɔː/[3])[4] is the plant species Carica papaya, one of the 21 accepted species in the genus Carica of the family Caricaceae.[5] It was first domesticated in Mesoamerica, within modern-day southern Mexico and Central America.[6][7] It is grown in several countries in regions with a tropical climate. In 2022, India produced 38% of the world's supply of papayas.
This article is about the papaya. Not to be confused with the South American Mountain papaya or the Eastern North American "pawpaw". For other mugua see Chaenomeles speciosa or Pseudocydonia chinensis. For other uses, see Papaya (disambiguation).Distribution and habitat[edit]
Native to tropical America, papaya originates from southern Mexico and Central America.[6][7][10] Papaya is also considered native to southern Florida, introduced by predecessors of the Calusa no later than AD 300.[19] Spaniards introduced papaya to the Old World in the 16th century.[6] Papaya cultivation is now nearly pantropical, spanning Hawaii, central Africa, India, and Australia.[6]
Wild populations of papaya are generally confined to naturally disturbed tropical forests.[7] Papaya is found in abundance on Everglades hammocks following major hurricanes, but is otherwise infrequent.[19] In the rain forests of southern Mexico, papaya thrives and reproduces quickly in canopy gaps while dying off in the mature closed-canopy forests.[7]
Nutritional value per 100 g (3.5 oz)
179 kJ (43 kcal)
7.82 g
1.7 g
Quantity
Quantity
Quantity
88 g
1828 µg
Uses[edit]
Culinary[edit]
The unripe green fruit is often eaten cooked due to its latex content. It is commonly eaten raw in Vietnam and Thailand. The ripe fruit of the papaya is usually eaten raw, without skin or seeds.[6] The black seeds of the papaya are edible and have a sharp, spicy taste.[6]
The raw fruit can be ripened by placing it in the sun. The young leaves, flowers, and stems can be prepared by boiling with water changes.[43]
