It’s a familiar sight on Jamaican fruit plates during the summer heat, but the vibrant papaya fruit is much more than a sweet seasonal treat. Introduced centuries ago and now grown locally, papaya is a true all-rounder. This article dives into the rich origins, hidden health benefits, including the seeds, and natural beauty secrets of the papaya.
Known by its scientific name “Carica papaya”, this fruit has over several hundred varieties, some of the most notable being the Solo, Maradol, and Red Lady papayas. Most papayas can be defined by their oval or pear-shaped, melon-like structure, with a smooth skin surface that changes from green to a yellow-orange shade. Once opened, the inside of a papaya displays a vibrant orange or pinkish flesh, while the centre cavity is filled with small round black seeds. When it comes to size, most papayas commonly average around 6 to 7 inches (15 to 18 cm) in length, and weigh about 1 to 2 pounds (450 to 900 grams).
Papayas have graced the streets of many Jamaican markets and are one of the most common fruits enjoyed during the summer season. Additionally, in Jamaica, some people refer to papayas as “pawpaw”. This golden fruit was introduced to Jamaica in the early 16th century. It was brought to the island by Spanish explorers, spreading the fruit through Central America and Hispaniola. According to a research article in 2018 by the Ministry of Industry, Commerce, Agriculture and Fisheries Agricultural Services Unit, Italian explorer Christopher Columbus dubbed the papaya “Jamaica papaya, fruit of the angels”. Though papayas can be found islandwide, local cultivation of this fruit can commonly be found in the parishes of St. Elizabeth, Trelawny, St. Mary, and St. Catherine. The most common varieties of papayas found in Jamaica are: Solo Sunrise, West Indian/Puerto Rican Red-Yellow, and Strawberry Papaya.
Papayas are typically grown in tropical and subtropical countries such as Jamaica, India, Brazil, Nigeria, etc.