How to Eat Papaya

by John Staughton (BASc, BFA) last updated -

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Learning how to eat papaya is important for people who enjoy this sweet exotic fruit, which is packed with beneficial nutrients and active ingredients.

How to Eat Papaya?

To begin with, before you can properly eat a papaya, you need to know how to choose the right papaya and determine its ripeness.

  • Step 1: Look for a papaya that is primarily yellow, perhaps with a tinge of green, so it can further ripen at home.
  • Step 2: The papaya should also be firm, without any soft spots, but should give slightly under gentle pressure.
  • Step 3: Avoid papayas with any cuts or brown blemishes, as these will ripen unevenly or go bad faster.
Close-up of fresh and ripe halved papayas with seeds and papaya leaf on a wooden table

Papayas are an excellent source of Vitamin C. Photo Credit: Shutterstock

Once you have the perfect papaya, the next step is preparing and eating it.

  • Step 1: Cut the papaya in half, length-wise, and open the two halves.
  • Step 2: Scoop out the seeds with a spoon and discard (or save them for various traditional medicine remedies).
  • Step 3: Use a melon-baller to scoop out perfect bites of the fruit, if you want to eat the fruit raw.
  • Step 4: If preparing the papaya in a different way, carefully peel the fruit with a knife or vegetable peeler.
  • Step 5: Be careful not to remove too much of the flesh along with the peel.
  • Step 6: Slice the fruit into wedges and eat raw, or use them for other culinary applications.

If you want to save your papaya for later, be sure to store it properly.

  • Step 1: After peeling and slicing, store the papaya in a plastic bag in the refrigerator.
  • Step 2: It is best to eat the fruit within 3 days, but it should retain its flavor and consistency for up to 1 week.

So, your answer to how to eat a papaya in a single sentence would be: Cut the papaya in half, opening it into two halves. Scoop out the seeds with a spoon, and then use a melon-baller to scoop out perfect bites of the fruit. Enjoy!

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About the Author

John Staughton is a traveling writer, editor, publisher and photographer with English and Integrative Biology degrees from the University of Illinois in Champaign-Urbana (USA). He co-founded the literary journal, Sheriff Nottingham, and now serves as the Content Director for Stain’d Arts, a non-profit based in Denver, Colorado. On a perpetual journey towards the idea of home, he uses words to educate, inspire, uplift and evolve.

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