Papaya
Carica papaya

The papaya (from Carib via Spanish), is the fruit of the tree Carica papaya, in the genus Carica. It is native to the tropics of the Americas.

It is a small tree, the single stem growing from 5 to 10 m tall, with spirally arranged leaves confined to the top of the trunk; the lower trunk is conspicuously scarred with scars of where leaves and fruit were borne.

Originally from southern Mexico, Central America and northern South America, the papaya is now cultivated in most countries with a tropical climate like India, South Africa, Sri Lanka and the Philippines.

Thailand papaya vendor

The primary use of the papaya is as an edible fruit. The ripe fruit is usually eaten raw, without the skin or seeds. The unripe green fruit of papaya can be eaten cooked, usually in curries, salads and stews.

Papaya is rich in an enzyme called papain, a protease which is useful in tenderizing meat) and other proteins. Its ability to break down tough meat fibers was utilized for thousands of years by indigenous Americans. It is included as a component in powdered meat tenderizers, and is also marketed in tablet form to remedy digestive problems. Papain is also popular (in countries where it grows) as a topical application in the treatment of cuts, rashes, stings and burns. Papain ointment is commonly made from fermented papaya flesh, and is applied as a gel-like paste.

The black seeds are edible, and have a sharp, spicy taste. They are sometimes ground up and used as a substitute for black pepper. In some parts of Asia the young leaves of papaya are steamed and eaten like spinach.

Excessive consumption of papaya, like of carrots, can cause carotenemia, the yellowing of soles and palms which is otherwise harmless.

Thai papaya seller

Food Uses

Ripe papayas are most commonly eaten fresh, merely peeled, seeded, cut in wedges and served with a half or quarter of lime or lemon. Sometimes a few seeds are left attached for those who enjoy their peppery flavor but not many should be eaten. The flesh is often cubed or shaped into balls and served in fruit salad or fruit cup. Firm-ripe papaya may be seasoned and baked for consumption as a vegetable. Ripe flesh is commonly made into sauce for shortcake or ice cream sundaes, or is added to ice cream just before freezing; or is cooked in pie, pickled, or preserved as marmalade or jam. Papaya and pineapple cubes, covered with sugar sirup, may be quick-frozen for later serving as dessert. Half-ripe fruits are sliced and crystallized as a sweetmeat.

Papaya juice and nectar may be prepared from peeled or unpeeled fruit and are sold fresh in bottles or canned. In Hawaii, papayas are reduced to puree with sucrose added to retard gelling and the puree is frozen for later use locally or in mainland USA in fruit juice blending or for making jam.

Unripe papaya is never eaten raw because of its latex content. [Raw green papaya is frequently used in Thai and Vietnamese cooking.] Even for use in salads, it must first be peeled, seeded, and boiled until tender, then chilled. Green papaya is frequently boiled and served as a vegetable. Cubed green papaya is cooked in mixed vegetable soup. Green papaya is commonly canned in sugar sirup in Puerto Rico for local consumption and for export. Green papayas for canning in Queensland must be checked for nitrate levels. High nitrate content causes detinning of ordinary cans, and all papayas with over 30 ppm nitrate must be packed in cans lacquered on the inside. Australian growers are hopeful that the papaya can be bred for low nitrate uptake.

Young leaves are cooked and eaten like spinach in the East Indies.

New York City's Papaya King

Papaya King exterior

Today, say the words "Papaya King" to a New Yorker and hot dogs and fruit drinks will instantly come to mind. Papaya King has been called by Zagat the "best, cheapest (stand-up) lunch in the city", and a "must visit" highlight of any trip to New York City. Critic Ed Levine of New York Eats calls it the "best hot dog in the world." Over the years, Papaya King has become a tradition with local residents, tourists, political and business luminaries, and the jet set of New York society. Papaya King represents the ultimate in quick dining -- stand-up fare and ready-made juice drinks enjoyed as you rub elbows with all walks of people. Papaya King stands for inexpensive fast food made from all-natural products and the store provides a nostalgic visit to old New York.


In 1923, a 16-year-old Greek boy named Gus Poulos arrived at the docks of Ellis Island from Athens, Greece, with no contacts and his family left behind. Penniless, but industrious and driven, Gus quickly immersed himself in the spirited mood of the roaring 20's and set his sights on achieving the American Dream. Working at a deli in the Yorkville section of Manhattan, it didn't take long for the hard-working Gus to make his mark. Within three years, he bought the business outright.

Now that he was a business owner, Gus was able to take his first vacation and, like many Americans, set his sights on the sunny beaches of Miami, Florida. When he got there, he noticed the plentiful supplies of excellent fruit: oranges, mangoes, grapefruit, bananas, pineapples and most importantly, papayas. He quickly came to love various concoctions of fruit juices.

When he got back to New York, he went looking for papayas and other tropical fruits to satisfy his newly acquired craving. None could be found. At that time, Florida was a world away by train and most tropical fruits were unknown to New Yorkers. In 1931, after several years of planning and developing fruit sources, Gus decided to sell his deli and open his first juice store, Hawaiian Tropical Drinks, Inc.

At first, no one came. His store piled high with perishable tropical fruits, Gus decided that if he couldn't sell his drinks, he would give them away rather than letting the fruit go to waste. So he hired waitresses to dress up in traditional Hawaiian skirts and had them stand on the corner handing out free glasses of fruit drinks as Gus worked a blender inside the store.

It didn't take long for New Yorkers to get hooked. Soon he had lines forming outside his shop on the days of his fresh fruit deliveries and the legend of his papaya drinks began to spread. Read the full history here.

Papaya King interior

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