THE PRODUCE FLAVOR ZONE: What does a Papaya taste like?
Wild Papayas began evolving in Central America about 4000 years ago. Columbus termed the papaya the “Fruit of the Angels.” Colonists introduced the fruit to Africa by the 17th century. It reached Hawaii by the early 19th century, where it became a major commercial crop.
Papayas have a mild, tropical sweetness with a soft, buttery texture that is similar to an overripe avocado. A fully ripe papaya has a blend of cantaloupe and mango with a mild, musky undertone.
Papayas contain an enzyme called papain. When the fruit is cut or is slightly overripe, the enzyme breaks down and can release a musky aroma. Because a ripe papaya is low in acid, its sweetness can often taste flat or overly musk. Squeezing some fresh lime juice over the flesh will cut the muskiness, sharpen the tropical flavor, and will make it taste incredibly bright and vibrant.
The small Hawaiian “Solo” papayas are much sweeter and higher in sugar than the huge Mexican varieties found in supermarket produce departments. Always look for a yellow-orange skin that gently yields with thumb pressure for ripeness. Don’t forget the Lime.
