How to pick a ripe Papaya

How to pick

Hold the papaya near the stem or blossom end and inhale — a ripe papaya has a distinctive sweet, musky, floral aroma. A fully green papaya has almost no smell; if you cannot detect sweetness, it needs more time. As a visual check, the skin should show at least 50–75% yellow-orange color; fully green means days from ripe, fully deep yellow-orange means eat today. A ripe papaya also yields slightly under gentle whole-palm pressure — not squishy, just no longer rock-hard.

Red flags

• Uniformly hard, deep green skin with no hint of yellow — picked immature, may never ripen evenly at home
• Fermented, sharp, or unpleasant smell — overripe or beginning to ferment
• Very soft spots or sunken, water-soaked patches on the skin — decay inside
• Shriveled skin at the stem end or visible surface mold

When will it be ripe?

1. All green · 1–3 days Deep green all over with no hint of yellow, hard to the hand, and almost no smell.
2. Half yellow · nearly Yellow-orange coming up in patches over about half the skin, sweet musky smell just starting.
3. Yellow-orange · eat now Deep yellow-orange over three quarters or more of the skin, a strong sweet musky floral smell, yielding slightly to a whole palm.
4. Shriveled · use fast Shriveled skin at the stem end, very soft or water-soaked patches, smell turning sharp.

How to store

If still slightly firm and green-tinged, leave at room temperature out of direct sun for 1–3 days until fragrant and at least 50% yellow. Once ripe, refrigerate and use within 3–5 days. Store cut papaya tightly wrapped in the refrigerator and use within 3 days. Do not refrigerate unripe papayas — chilling below 50 °F (10 °C) causes chilling injury and uneven ripening.

More to pick

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