There are many strains and varieties of this melon-like fruit and the variation in size, form and color is great. Some papayas resemble small watermelons, while others are quite small and almost round. The flesh of papaya is white before maturity, turns to a rich orange-yellow or deep rose when ripe, with color varying according to variety. The flesh encircles a cavity containing grayish-black seeds that have culinary uses, although not very tasty to most people. Year-round with peak seasons June through September.
Most papayas sold in the markets are from Florida or Hawaii.
Softening is the key to ripeness. The development of a yellow blush is associated with ripening when the fruit ripens at 65 degrees F. or over. At lower temperatures the color process may stop and the fruit soften without changing color. Ripening can be slowed by chilling at 60 degrees F. or stopped at 50 degrees F. Chilling below 50 degrees F. will damage fruit. Chill a papaya once it is completely or almost ripe, not before.