Content

• To step
• Part 1 of 2: Choosing a ripe papaya
• Part 2 of 2: Preserving papayas
• Tips
• Warnings

A papaya tastes best right after you pick it off the tree, but most of us don't have a papaya tree nearby. Find out how to find ripe papayas in the shop to get a taste of the tropics. If you can only find green papayas, you can ripen them yourself at home in a few days.

To step

Part 1 of 2: Choosing a ripe papaya

1. Look at the color. The skin of a ripe papaya can be yellow to orange-red in color. It is okay if the skin has some green spots because a papaya at home will ripen very quickly.
2. Squeeze the peel. Gently squeeze the skin with your fingertips. When the papaya is ripe, you should be able to squeeze the skin slightly with your fingers, much like a ripe avocado. A hard papaya is not ripe. A papaya with soft and wrinkled spots is overripe.
   • Do not buy soft-fleshed papayas near the stem.
3. Check the bottom for mold. Look at the bottom of the papaya, where the stem was. If you see mold or mildew, don't buy the papaya.
4. Smell at the bottom. Look for a papaya with a slight sweet scent near the stem. Papayas that do not smell are not yet ripe, so do not buy them. Also, do not buy papayas with an unpleasant or strong odor, as they can be old and fermented.

Part 2 of 2: Preserving papayas

1. Store ripe papayas in the refrigerator. Keep ripe papayas in the refrigerator to prevent them from ripening. They can keep for up to a week, but taste best when you eat them within a day or two.
2. Store unripe papayas at room temperature. When the papayas are slightly green, keep them at room temperature to allow them to ripen further. They should be ripe within days. Here are two ways to speed up ripening and avoid soft spots:
   • Place the papayas on a flat surface with space between the fruits. Keep them out of direct sunlight and turn them over from time to time.
   • Store the papayas in a paper bag in a cool, dark place. Optionally, put a banana, apple or avocado in the bag to allow the papayas to ripen faster.
3. Ripen completely green papayas. A whole green papaya may not ripen if already picked. However, you can try it if you have no other options. Slice the green papaya with a sharp knife. Draw three lines from one point to another point. Make sure the knife goes through the skin and cuts lightly into the pulp below. Store the papaya at room temperature so that it is ripe within a few days.
   • You can also use your green papaya for dishes such as a green papaya salad.
4. Freeze the papayas. If you have more papayas than you can eat, freeze the extra papayas. Do this method exactly to avoid soft spots and loss of flavor:
   • Peel a ripe papaya. Cut the end with the stem off and discard.
   • Cut the papaya in half and remove the seeds.
   • Slice the papaya and place them on a baking tray at a reasonable distance from each other. Freeze the slices for an hour or two.
   • Put the frozen slices in a closed storage box and put it in the freezer.
   • You can also puree the papayas, freeze the juice in ice cube trays and place it in a larger container.

Tips

• There are several well-known types of papaya. You can eat Sunrise and Strawberry papayas before they are fully ripe. Solo papayas may not taste good until fully ripe. Large Mexican varieties such as Maradol take longer to ripen and they clearly have a different taste.

Warnings

• Unripe papayas can be unsafe for pregnant women.