Papaya is believed to come from Mexico. Following the discovery of America was papaya spread to the wider world of blah. the English, Dutch and Portuguese colonists.
There was very quickly established a cultivation of papaya in India, and since then the cultivation of papaya spread to the rest of Asia.
Today, the cultivation of papaya in the tropics of Brazil, Indonesia, Mexico and the East as the largest producers.
Papaya is a large melon-like fruit is first green – but at maturity are yellow-orange. Fruit flesh color can vary from yellow through to orange or salmon colored. A ripe papaya has a very soft texture and the taste is mild and slightly sweet.
Inside the fruit there is a cavity filled with a lot of small gray-black seeds are edible, but has a very sharp taste.
At home the fruits not much bigger than a large bulb and they usually weigh no more than 4-500 grams. In the tropics, they can grow up to 80 cm long and weigh up to 9 pounds.

Papaya contains an enzyme, papain, which cleave proteins and are therefore suitable for tenderizing meats, but can not be used together with gelatine. Such enzymes are also found in bla. pineapple and kiwi.

In the tropics the tree also called for “medicine tree” and the fruit of “sundhedsmelonen” because it is rich in vitamins and minerals and has positive health effects.
It is believed that papaya can cure blah. heartburn, stomach upset and diarrhea.
If fruit is eaten regularly, it has a beneficial effect on cholesterol and is thought to prevent cancer, arthritis and liver diseases.