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Feb 5, 2013 10:21 PM

Maradol Papaya, a creamy treat

If you are one of the uninitiated, you must give this fruit a try. The Maradol Papaya has a creamy red-orange flesh that has a sweet and sometimes peppery finish to it. The peppery finish is just from the seeds that were previously there inside. Chilled, this papaya is especially good. Belize and Mexico are the best right now.

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  1. Is there a way to tell if it is properly ripe?


    1 Reply
    1. re: Jerseygirl111

      Some people wait for the fruit to yellow somewhere on its exterior, but I prefer to utilize the smell test and the give or "yield" test. The papaya should smell like a papaya when it's ripe enough to eat. The exterior should have a slight give to it when you press on it with your thumb. If both of these are conditions are true, then your fruit is ripe enough to eat.

    2. I like all papayas but I think I still prefer the Hawaiian variety.

        1. re: Kholvaitar

          The manchego reference in the link you provided is so true !!
          I also need to state that I DO remove the seeds from the fruit before presenting it, and those same seeds are later dried for further use. Here's an interesting thread that reveals just what happens to those seeds next ...