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The papaya tree grows from seed to a 20 foot, fruit-bearing tree in less than 18 months. Papayas are cultivated in semitropical zones around the world and can range in size from 1 to 20 pounds. The flesh is soft, juicy and silky-smooth, with a delicate sweet flavor. It has a center cavity filled with small, round, black, peppery-tasting seeds, which are edible but generally discarded. [www.QinSen.com]
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Varieties: [www.QinSen.com]
Solo [www.QinSen.com]
The skin color may range from green with a yellow blush to half green, half yellow. This fruit turns more yellow as it ripens. The flesh is a pale orange color. [www.QinSen.com]
Jamaican [www.QinSen.com]
Smaller than the Solo variety but the flavor is sweeter. The flesh is rose-colored. [www.QinSen.com]
Selection:
Look for fruit that is bruise-free with smooth, unwrinkled skin. Avoid very soft fruit with a fermented aroma. Color is not necessarily an indication of ripeness. A ripe papaya will give slightly to palm pressure.

Storage:
Ripen firm papayas at room temperature. Keep ripe fruit in the refrigerator up to 1 week. P>Uses & Preparation:

Peel then slice into wedges or cut into chunks.
Slice in half, remove seeds and scoop out flesh with a spoon.
Fill halves with fruits, chicken, shrimp or tuna salad, cottage cheese or sherbet.
Serve alone or with just a squeeze of fresh lime juice.
Green papayas can be peeled, seeded and cooked as a vegetable.
The seeds can be ground, like pepper, and added to sauces or salad dressings.
Brush halves with honey and grill.
Believed to be soothing for people with stomach problems.
Availability:
Year-round.

Nutrition Information:
Fat and cholesterol free
Very low sodium
Good source of fiber
High in vitamin C
Good source of folate

As you know the Fruit can be Beautful

Breast Care