When they turn mostly golden in color and give slightly to gentle pressure. You will generally receive our papayas at 30-50% yellow skin. Skin color is a good indication of ripeness, but more accurate is their feel. Firm well-colored fruit (50-75% yellow) are excellent for cooking, or dicing for salsa or fruit salad. At this stage they are firm enough to hold their shape, but have developed most of their potential flavor. A day or two after this cooking/dicing stage, at 75-100% yellow skin and giving to a gentle squeeze, most people find papayas ideal for eating out of shell with a spoon, perhaps with a compatible flavor of lime, yogurt, or your favorite sliced fruit added to the natural bowl of a half papaya. If for some reason your papaya gets very soft, our favorite use is blended with banana and some orange juice for the best nutritional and tasting drink you've ever had.