Maradol Papayas Delivery or Pickup

Also known as Mexican papayas, Papitas, or Pawpaws, Maradol papayas are large, oblong tropical fruits that weigh between 3 and 5 pounds. The Maradol papaya has a thin, leathery skin that changes from dark green to deep yellow as it ripens. The flesh can be either yellow or salmon-pink, with a slightly musky, sweet aroma. The center of the papaya holds shiny, round, black seeds.

Maradol papayas are native to South and Central America. Today, most papayas are grown in Brazil, Costa Rica, Mexico, and Hawaii. Most of the Maradol papayas sold in the United States are grown in Mexico, where 95% of the papaya trees are of the Maradol variety. These tasty tropical fruits are available year-round, but the peak season is from December through May.

When choosing a Maradol papaya, look for skin that is at least slightly yellow, with no deep scars, bruises, or moldy spots. The skin should slightly give when pressed. Fresh papayas should have a pleasant, slightly sweet aroma.

Maradol papayas are at their peak when the skin is primarily yellow with touches of green. Wash the outside of your papaya to remove any dirt, and then cut it lengthwise. Scoop out the seeds and then eat the papaya with a spoon. Papaya is tasty on its own, but a little sprinkle of citrus juice helps bring out its tropical flavors.

The musky, sweet flavor of papayas pairs well with other tropical fruits, berries, melons, coconut, and strong cheeses. Peel and seed Maradol papayas before using in recipes. Papaya slices make a delicious appetizer when wrapped in prosciutto. Add cubed papaya to salads and smoothies. Combine papaya with other tropical fruits, red onions, and cilantro to create a fresh fruit salsa perfect for fish or chicken. Papayas can also be roasted with butter, brown sugar, and spices, similar to winter squash.

Completely yellow papayas are still good for eating fresh, but they may be very soft. Pureed papaya can be enjoyed as is or added to cocktails, teas, or baked goods. 

Papaya flesh and seeds contain an enzyme called papain, often included in commercial meat tenderizers. Add pureed papaya to marinades for extra tender meats. You can also dry the Maradol papaya seeds and used them to season meat before grilling. Although great for tenderizing meats, papain also prevents gelatin desserts from setting, so avoid using papaya in such dishes.

Unripe, completely green Maradol papayas are enjoyed in many parts of the world. The flesh in unripe papaya is white and crisp, with an extremely mild flavor. Peel, seed, and cube green papayas and use as you would a cucumber or jicama.