Propagate other named cultivars from cuttings or by grafting onto seedling root stock. Usage Papaya is a short lived plant and young plants produce more fruit than older specimens, so it is best to cultivate a succession of papayas so there will always be some heavy bearing young ones coming on. The flesh of the ripe papaya fruit is yellow, creamy yet firm, fiberless, sweet and refreshing. Some liken the flavor to melon and apricot. The soft black seeds in the central cavity also are edible, tasting a little like watercress or nasturtium.
Ripe papayas are soft and have a thin skin.
In most cases the papayas available in grocery stores were picked while still hard and unripe. Like avocados, they will ripen off the tree at room temperature, but they will never taste as good as tree ripened fruits. Hasten the ripening of papayas by putting them in a paper bag with an apple or banana for a day or two. Never chill papayas until they are completely ripe. Use papayas in fruit salads, or serve sliced with lime juice.