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Papaya (Pawpaw)

SCIENTIFIC NAME

Carica Papaya

CLASSIFICATION

Fruit

SEASON

January, February, March, April, May, June, July, August, September, October, November, December

About

Papaya and Papaw are the same species, however in Australia, Papaw is used to describe the rounder, yellow fleshed fruit and papaya is used to describe the long red fleshed fruit.

They can be eaten ripe as a fruit or used green as a vegetable in recipes like green papaya salad. Papaya is exceptionally high in Vitamin C and is a common ingredient in beauty products.

Ripe papaya has a sweet taste and a delicate musky smell and tastes delicious when fresh lime is squeezed over the cut fruit.

Papaya are a tropical fruit grown throughout the year predominantly in Kununurra and Carnarvon in WA, but from time to time will flush in supply.

If the fruit is already cut, look for a deep golden yellow, orange or red colour. Make sure there is no more than 1cm of white colouring from the rind in the cut fruit. Once cut, papaya should be stored in the fridge. To ripen papaya, leave at room temperature.

Paw Paw tastes fantastic cut into wedges with fresh lime juice squeezed over the top. It also goes well with Thai flavours, poultry and fish. Papaya contains the enzyme papain which can be used as a meat tenderizer.

Papaya are an excellent source of Vitamin A, Vitamin E and Vitamin C.

PAPAYA
Nutrient Value per 100 g
Proximates
Energy, including dietary fibre 142 kJ
Moisture 89.3 g
Protein 0.4 g
Nitrogen 0.06 g
Fat 0.1 g
Ash 0.3 g
Dietary fibre 2.3 g
Fructose 3.3 g
Glucose 3.6 g
Sucrose 0 g
Total sugars 6.9 g
Starch 0 g
Available carbohydrate, without sugar alcohols 6.9 g
Available carbohydrate, with sugar alcohols 6.9 g
Organic Acids
Malic acid 0.2 g
Citric acid 0.1 g
Minerals
Calcium (Ca) 28 mg
Iron (Fe) 0.5 mg
Magnesium (Mg) 14 mg
Potassium (K) 140 mg
Sodium (Na) 7 mg
Zinc (Zn) 0.3 mg
Vitamins
Thiamin (B1) 0.03 mg
Riboflavin (B2) 0.03 mg
Niacin (B3) 0.3 mg
Niacin Equivalents 0.37 mg
Alpha carotene 0 ug
Beta carotene 240 ug
Cryptoxanthin 1350 ug
Beta carotene equivalents 915 ug
Retinol equivalents 152 ug
Vitamin C 60 mg

Source:

NUTTAB 2010(Food Standards Australia New Zealand); Wills, R.B.H., Lim, J.S.K. and Greenfield, H. (1986) Composition of Australian foods. 31. Tropical and sub-tropical fruit. Food Technology in Australia 38(3):118-123.