Native to the Americas but now cultivated across the tropical regions of the world, papayas remain an exotic choice of fruit for most Canadians. They are available year-round, typically imported from Hawaii or Mexico. Use them to add flair and nutrition to your meals or as a sweet treat for dessert.

Selection and storage
Ripe papayas are eaten raw, like most fruit, while unripe green papayas are usually cooked like vegetables. Pick papayas that have a smooth, unblemished skin, based on the desired degree of ripeness. For ripe papaya, look for a fruit that is at least half yellow; they will ripen fully once you take them home. To speed ripening, place in a paper bag with a banana. Once ripe, eat papayas as soon as possible; if necessary, to slow ripening, store them in the refrigerator.

Nutrition
Papayas are an excellent source of vitamin C and beta-carotene and a good source of calcium, iron and potassium. They fall under the "orange" category of fruits and vegetables that Canada's Food Guide recommends you eat once per day. One ripe papaya contains about 120 calories and five grams of fibre.

Note that unripe papayas contain latex and may cause allergic reactions in sensitive individuals. If you are allergic to latex, speak to your doctor about whether you should avoid papaya.

Preparation
Green papaya should be prepared according to recipe directions. Ripe papayas can be eaten as any fruit; The Joy of Cooking recommends chilling them and serving sprinkled with lemon or lime juice, or adding them to fruit salads. The peppery black seeds can be eaten as well, usually as a garnish.

Recipes
In addition to eating papayas raw, either alone or with other fruit, try the following recipes for more preparation ideas.
• Grapefruit, Avocado and Spinach Salad with Papaya Dressing
• Filipino Pickled Slaw
• Green Salad with Papaya Dressing
• Grapefruit, Avocado and Spinach Salad with Papaya Dressing

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