What kind of papaya should I buy? A guide to varieties and ripeness

December 23, 2025 •

3 min read

While US per capita consumption of papayas remains low compared to other popular fruits, interest is growing due to their unique flavor and health benefits. With several types available, knowing what kind of papaya to buy is key to enjoying this tropical delicacy.

Quick Summary

This guide outlines the characteristics of popular papaya varieties, details how to assess ripeness by color and feel, and explains when to choose green or ripe fruit for your culinary needs.

Key Points

Variety matters: Hawaiian papayas are smaller and sweeter, while Mexican papayas are larger and have a muskier flavor.
Check for color: Ripe papayas are mostly yellow or orange; green papayas are unripe and used for savory cooking.
Feel for ripeness: Gently press the skin—it should give slightly. Avoid rock-hard or mushy fruits.
Smell the fruit: A sweet aroma at the stem end indicates a ripe papaya; a sour smell suggests it's overripe.
Plan your purchase: Buy mostly colored fruits for immediate use or greener ones to ripen at home by placing them in a paper bag with other fruit like a banana.
Avoid blemishes: Steer clear of papayas with large bruises, soft spots, or moldy areas to ensure quality.
Know your purpose: Select a sweeter, ripe papaya for smoothies and eating fresh, or a firm, green one for salads and curries.

Hawaiian vs. Mexican: Understanding the Main Varieties

Papayas are most commonly categorized into two main types based on their origin and size: Hawaiian and Mexican. Each offers a distinct flavor profile and texture that makes it suitable for different uses.

Hawaiian Papayas

Also known as Solo papayas, these are the smaller, pear-shaped varieties typically found in most supermarkets.

Size: Smaller, usually weighing around 1 pound, making them perfect for a single serving.
Flavor: Sweet and juicy, often with a vibrant, reddish-orange flesh and a flavor reminiscent of peaches and berries, especially varieties like 'Strawberry'.
Other Notes: A significant portion of Hawaiian papayas are genetically modified for virus resistance. If you prefer non-GMO, look for organic labels or other varieties.

Mexican Papayas

Often called Caribbean or Asian papayas, these are much larger and can be found at many Latino or specialty markets.

Size: Larger, melon-like, and can weigh up to 10 pounds.
Flavor: Tends to be muskier and less intensely sweet than Hawaiian varieties, though still delicious and enjoyable.
Other Notes: Because of their size, they are often used in commercial food production or for large-format cooking.

How to Choose a Papaya Based on Ripeness

Selecting a papaya requires paying close attention to its color, texture, and smell. Your choice will depend on whether you plan to eat it immediately or let it ripen at home.

For Ripe and Sweet Papaya

If you want to eat the papaya today, look for these indicators:

Color: The skin should be mostly yellow or orange, with minimal green. A papaya with a yellow ring around the stem is a good sign of ripeness.
Texture: It should yield slightly to gentle pressure from your thumb, similar to a ripe avocado. Avoid any fruit that is mushy or has soft spots.
Smell: A faintly sweet, fruity fragrance should be noticeable at the stem end.

For Unripe Green Papaya

Unripe green papayas have a firm, vegetable-like texture and a mild flavor, making them ideal for savory dishes like Thai salad (Som Tam).

Color: The skin should be entirely green and hard to the touch.
Storage: Green papayas can be stored at room temperature to ripen over several days. You can speed up the process by placing it in a paper bag with a banana or apple.

A Comparison of Popular Papaya Varieties

To help you decide, here is a quick comparison of some well-known varieties:


Variety	Origin	Size	Flavor Profile	Best For	Ripeness Cues
Hawaiian Solo	Hawaii	Small (approx. 1 lb)	Very sweet, juicy	Eating fresh, smoothies	Turns bright yellow or orange when ripe, slight give
Mexican Maradol	Mexico/Caribbean	Large (up to 10 lbs)	Musky, less sweet	Commercial use, large portions	Turns golden yellow/red-orange when ripe, gives slightly
Strawberry	Hawaii	Small	Exceptionally sweet, fragrant	Eating fresh	Red/pinkish flesh, skin turns yellow/orange
Green (Unripe)	Various	Varies	Mild, vegetable-like	Savory salads, curries	Entirely green and firm

Your Buying Checklist: What to Look For

When you are at the grocery store, use this checklist to ensure you pick the best papaya for your needs:

Check the color: Is the skin turning yellow or orange for a sweet fruit, or is it firm and green for a savory recipe?
Feel the texture: Gently press the skin. It should give slightly, not be rock-hard or mushy.
Smell for ripeness: A faint, sweet smell near the stem indicates ripeness. Avoid any with a sour or off-putting odor.
Inspect for blemishes: Avoid papayas with large soft spots, bruises, or dark, moldy patches, as these indicate spoilage.
Consider your use: Do you need a small, sweet fruit for breakfast or a large, less sweet one for cooking? The variety matters.
Plan ahead: If you need it for a dish in a few days, choose a firmer, less-colored fruit and ripen it at home.

Conclusion: Matching Papaya to Your Palate

Choosing the right papaya depends on your intended use and personal flavor preference. For a sweet, single-serving treat, the small, juicy Hawaiian varieties are an excellent choice. If you're cooking a large recipe or prefer a less sweet, musky flavor, a larger Mexican papaya is ideal. For savory dishes like curries or salads, the firm, unripe green papaya is a must. By paying attention to color, texture, and variety, you can consistently select the perfect papaya for any occasion. For more information on tropical fruits, check out a detailed guide on Allrecipes.com.

Frequently Asked Questions

A papaya is ready to eat when its skin has turned mostly yellow or orange and it feels slightly soft when you gently press it with your thumb, similar to a ripe avocado.

Hawaiian papayas (or Solo) are smaller and have a sweeter, peach-like flavor. Mexican papayas (or Maradol) are much larger and tend to have a muskier, less sweet flavor.

Buy a green papaya when you intend to use it for savory dishes, such as Thai papaya salad or curries, where its mild flavor and firm texture are desired.

To ripen a papaya faster, place it in a paper bag with a banana or apple. The ethylene gas released by these fruits will accelerate the ripening process within a few days.

Yes, papaya seeds are edible and have a peppery flavor. However, they are high in fiber, so consuming a large amount at once is not recommended.

Most Hawaiian papayas are genetically modified to be virus-resistant, but they are not the only variety available. If you want to avoid GMOs, opt for organic papayas or larger Mexican varieties.

A ripe papaya should be stored in the refrigerator to slow down the ripening process and maintain its quality. It will keep for up to a week, but it's best enjoyed within a day or two.