• The word is an adaptation of kapáda or papaw, its native Caribbean name.
  • Although some papayas weigh 400 grams, they can weigh up to 6 kilos.

The papaya is a fast-growing plant whose mature pulpy fruit is yellow, reddish orange, or pink, which betrays its high beta-carotene content (high in antioxidants). It has a creamy, but firm consistency, without fibers, and is sweet and refreshing to the palate. Its thin skin is yellow or orange when mature, although some varieties remain green even when ripe. 

Although it is regarded as originally from southern Mexico and Central America, there is a degree of controversy, because some researchers suggest it could be native to the Caribbean, Nicaragua and/or Honduras, and even to northwest South America, on the eastern slope of the Andes.

No

Nutricional Value: 

Full of vitamin A and C, B complex, potassium, magnesium, fiber, folic acid, and small amounts of calcium and iron. It facilitates digestion because it contains the protease papain.

Preparation: 

It is consumed mainly as a fresh fruit, in desserts, milkshakes, and salads.

Basic Facts: 
  • Mexico is the sixth papaya producer in the world, producing 712,917 tons.
  • The first is India.
  • Papaya is produced in 21 states in Mexico.
  • Oaxaca is the leader in harvested volume, with more than 200 thousand tons.
  • Annual per capita consumption is 5.5 kg.
Regions: 
These are the five states with the highest papaya production in Mexico:
1. Oaxaca
2. Chiapas
3. Veracruz
4. Colima
5. Guerrero
Season: 
Of the areas cultivated with papaya, 82 percent is under irrigation, so that similar volumes can be harvested year round.
ENE ENE
FEB FEB
MAR MAR
ABR ABR
MAY MAY
JUN JUN
JUL JUL
AGO AGO
SEP SEP
OCT OCT
NOV NOV
DIC DIC

Moderate Production

Abundant Production