Fruit has yellow- orange flesh which is firm in texture and sweet
tasting. Can be used to tenderise meat and cure indigestion. Originated
in Southern Mexico, but has now been spread throughout the tropics.
Well drained soils with high fertility, high rainfall distributed
through the growing time.
Different varieties are available for sub tropics to wet
are borne spirally up the trunk, with flowers occurring in
the leaf axils. Warm temperatures will allow flower development
all year, while cool winters prevent flower formation. Over
fed trees tend to produce soft fruit, so reduce fertiliser
if fruit start to appear too soft. Generally apply 250 gm
of 10N:2P:16K every two months from early spring to the end
Harvest with the first change in colour. Fruit should be
cut from plant to reduce damage.
Length of time
until first crop
Generally papaya will bear in 12 months, but the trees should
be replaced on a 3 year cycle.
If the fruit is picked while still mainly green, then they
can be transported easily to market. We have found that people
generally prefer the Solo variety above others.
Generally eaten fresh but the
fruit can be made into jam, pickles, and chutney using ripe or mature
fruit. Green papaya can be used as a vegetable, cooked similarly
to zucchini or marrow.
Papaya can be processed as a frozen or canned product while it can
also be used dried or glace in confectionary. Papain is sometimes
harvested by scratching the green fruit and collecting the white
milky exudate. This is used as a meat tenderiser.
of Florida - Info Sheet: Papaya This site gives very detailed information including a description
of the plant, cliimate and soil, cultivars, propogation, planting,
pollinating, fertilizing, pruning, production and harvest, ripening
and storage, uses and pests.