Scientific name: Carica papaya
Common names: Papaya, Pawpaw, Tree Melon
Papaya is a fast-growing tropical fruit tree that is highly valued for its sweet, nutrient-rich fruit and its various culinary and medicinal uses. Known as “pawpaw” in some regions, it thrives in warm, tropical climates, making it a common feature in the Caribbean, including St. Croix.
Native to southern Mexico and Central America, it spread to the Caribbean, Southeast Asia, and Africa through early trade and colonization.
The ripe fruit is eaten fresh or used in juices, smoothies, and desserts. Unripe fruit is used in savory dishes, often shredded or cooked. Its seeds are edible and have a peppery flavor, sometimes used as a spice.
Papaya trees are relatively small, typically growing 10–15 feet tall. The trunk is unbranched, soft, and hollow. Its leaves are large, lobed, and borne on long petioles at the crown of the tree. Flowers are cream-colored and fragrant. The fruit is oval or pear-shaped, green when unripe, turning yellow-orange as it matures. The flesh is soft, juicy, and typically orange or pink with a central cavity containing black seeds.
- Medicinal:
- Papaya contains papain, an enzyme used for tenderizing meat and aiding digestion.
- Rich in vitamins A, C, and E, along with antioxidants.
- Traditionally used to treat wounds, burns, and digestive ailments.
- Other Uses:
- Leaves are used in natural remedies, such as for treating malaria or dengue fever.
- Extracts from the plant are used in cosmetics and skincare.