Papaya

Store unripe papayas at room temperature. Once ripe (flesh yields to gentle pressure), move to the fridge to slow ripening. Ripe papayas are best used within a week.

5-7 (ripe)

3-5 (until ripe)

A ripe papaya will smell fragrant at the stem end and yield slightly to pressure.

Cut the fruit in half lengthwise, scoop out the black seeds (which are edible and peppery), and eat with a spoon.

Green papaya can be shredded raw for salads or cooked as a vegetable in Southeast Asian dishes.

The papain enzyme in papayas can tenderize meat—rub the flesh on meat before cooking or marinate briefly.

Papaya seeds are edible and have a peppery bite; use sparingly as a garnish or in dressings.

Lime, chili, and cilantro (Thai and Latin American preparations)

Ginger and coconut milk (curries and soups)

Prosciutto or cured ham (appetizers)

Yogurt and granola (breakfast bowls)

Fish and seafood (ceviche and fresh sides)

Buying fully ripe papayas if you won't eat them within 1-2 days; they spoil quickly.

Using the fruit before it's ripe—underripe papaya is bland and fibrous.

Storing unripe papayas in the fridge, which slows ripening and can stop it altogether.