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Carica papaya
Also called Pawpaw, Papaw, Pape, Paw Paw
In Singapore: Papaya, Betik, Pawpaw, Betek, Melon Tree, Ketalah, 木瓜, 番木瓜 (Naturalised in Singapore)
Papaya is a fast-growing, single-stemmed tropical tree-like herb that reaches 5 to 10 m tall, grown for its fruit. It needs warmth, full sun and well-drained moist soil, and the sexes must be considered for fruit set.
The papaya (, US: ) is the plant species Carica papaya, one of the 3 accepted species in the genus Carica of the family Caricaceae.
It was first domesticated in Mesoamerica, within modern-day southern Mexico and Central America. It is grown in several countries in regions with a tropical climate. In 2024, India was the leading producer, accounting for 36% of the world total.
Historical accounts from 18th-century travelers and botanists suggested that papaya seeds were transported from the Caribbean to Malacca and then to India. From Malacca or the Philippines, papaya spread throughout Asia and into the South Pacific region. Credit for introducing papaya to Hawaii is often given to Francisco de Paula Marín, a Spanish explorer and horticulturist, who brought it from the Marquesas Islands in the early 1800s. Since then, papaya cultivation has expanded to all tropical countries and many subtropical regions worldwide. Today, papaya is grown extensively across the globe, owing to its adaptability to various climates and its popularity as a tropical fruit.
Papaya plants grow in three sexes: male, female, and hermaphrodite. The male produces only pollen, never fruit. The female produces small, inedible fruits unless pollinated. The hermaphrodite can self-pollinate since its flowers contain both male stamens and female ovaries. Almost all commercial papaya orchards contain only hermaphrodites.
Papaya releases a latex fluid when not ripe, possibly causing irritation and an allergic reaction in some people. Because the enzyme papain acts as an allergen in sensitive individuals, meat that has been tenderized with it may induce an allergic reaction.
Native to tropical regions in the Americas, papaya originates from southern Mexico and Central America. Papaya is also considered native to southern Florida, introduced by predecessors of the Calusa no later than AD 300. Spaniards introduced papaya to the Old World in the 16th century. Papaya cultivation is now nearly pantropical, spanning Hawaii, Central Africa, India, and Australia.
The ripe fruit of the papaya is usually eaten raw, without skin or seeds. The black seeds are edible and have a sharp, spicy taste. The unripe green fruit is usually cooked due to its latex content.
[Contains information from Leaf Area Index (LAI) and Heritage Trees from data.gov.sg (National Parks Board), made available under the terms of the Singapore Open Data Licence version 1.0]
Text excerpted from the Wikipedia article Papaya by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.
The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.
Life form, climate and native range: World Checklist of Vascular Plants, Royal Botanic Gardens, Kew (CC BY 3.0), reformatted; see Plants of the World Online.
