Papaya

The papaya is a large pear-shaped fruit with silky-smooth flesh and edible black seeds, it has a delicate sweet flavor, and can eat raw when ripe. Papaya comes into two types, Hawaiian and Mexican. The Hawaiian papaya is pear-shaped with yellow skin and bright orange or pink flesh; The Mexican papaya, has green skin and bright orange flesh, has a musky and less-sweet taste.

Papaya

Both types papayas are available year-round in many supermarkets.

When choosing papaya, select firm ones, avoid overly soft ones, or ones with dark spots. Select plump Hawaiian papaya that is yellow in color with smooth skin; Select Mexican papayas with orange skin, if you can get cut ones, choose ones with deep red flesh, avoid pale or pink color, indicating underripe.

Wrap papayas in paper towel, store along with bananas or apples, which helps to speed ripening, then place into plastic or paper bags and  refrigerate for about 3 days.

Cut lenthwise into half, then scoop out the inner seeds with a spoon, peel the outer skin with a vegetable peeler, slice or dice, eat raw or add to any salads.

Papaya contains papain, which helps to digeste.