Papaya

The papaya, also known as mamao, tree melon, lechoza (Venezuela), or pawpaw is the fruit of the

tree Carica papaya, in the genus Carica.

It is a small unbranched tree, the single stem growing to 5-10 m tall, with the spirally

arranged leaves confined to the top of the trunk; the lower trunk is conspicuously scarred with the

leaf scars of where older leaves and fruit were borne. The leaves are large, 50-70 cm diameter,

deeply palmately lobed with 7 lobes. The flowers are produced in the axils of the leaves, maturing

into the large 15-45 cm long, 10-30 cm diameter fruit. The fruit is ripe when it feels soft (like a

ripe avocado or a bit softer) and its skin has attained an amber to orange hue.

Originally from southern Mexico, Central America and northern South America, the papaya is

now cultivated in most tropical countries.

Papaya is rich in an enzyme called papain (a protease which is useful in tenderizing meat)

and other proteins. Its utility is in breaking down the tough meat fibers and it has been utilized

for thousands of years in its native South America. It is included as a component in powdered meat

tenderizers. Papaya enzyme is also marketed in tablet form to remedy digestive problems.

The black seeds are edible, and have a sharp, spicy taste. They are sometimes ground up and

used as a substitute for black pepper.

Fruits of Warm Climates: Papaya and Related Species

California Rare Fruit Growers: Papaya Fruit Facts.

Papaya leaf

female flowers

Arrangement of sliced and whole papayas

tree and fruit, from Koehler's Medicinal-Plants (1887)

tree and flowers, from Koehler's Medicinal-Plants (1887)

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Carica papaya