Article: Papaya

?Papaya
Papaya trunk with immature fruit
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Brassicales Family: Caricaceae Genus: Carica Species: C. papaya
Binomial name
Carica papaya L.

The papaya, also known as mamao, tree melon, lechoza (Venezuela and the Dominican Republic), or pawpaw is the fruit of the tree Carica papaya, in the genus Carica.

It is a small unbranched tree, the single stem growing to 5-10 m tall, with the spirally arranged leaves confined to the top of the trunk; the lower trunk is conspicuously scarred with the leaf scars of where older leaves and fruit were borne. The leaves are large, 50-70 cm diameter, deeply palmately lobed with 7 lobes. The flowers are produced in the axils of the leaves, maturing into the large 15-45 cm long, 10-30 cm diameter fruit. The fruit is ripe when it feels soft (like a ripe avocado or a bit softer) and its skin has attained an amber to orange hue.

Cultivation and uses

Originally from southern Mexico, Central America and northern South America, the papaya is now cultivated in most tropical countries.

The primary use of the papaya is as an edible fruit. It is usually eaten raw, without the skin or seeds.

Papaya is rich in an enzyme called papain (a protease which is useful in tenderizing meat) and other proteins. Its utility is in breaking down the tough meat fibers and it has been utilized for thousands of years in its native South America. It is included as a component in powdered meat tenderizers. Papaya enzyme is also marketed in tablet form to remedy digestive problems.

Recently it has been found that Papaya has abortifacient properties, that is it induces labor or miscarriage in pregnant women. It also may be used for amenhorrea, or lack of menstruation. Chemicals in the papaya have effects similar to progesterone.

The black seeds are edible, and have a sharp, spicy taste. They are sometimes ground up and used as a substitute for black pepper.