kgreenbury Posted December 10, 2019 Report Share Posted December 10, 2019 I have my first batch of papayas ever from a tree I grew from seed. They're pretty big, but still green; I actually want green papaya, but how do you know when to pick them in that case? I cut into one tonight that was really hard and the seeds still quite small (I want the seeds too)... Surely even green papaya softens a little at some point? This was like a turnip or beet - really solid so would be hard to juice. Quote Link to comment Share on other sites More sharing options...
bmh Posted December 10, 2019 Report Share Posted December 10, 2019 I had a papaya tree and as I loved the green papaya salad I had in Thailand . I decided to make it here.. big mistake , the green papayas here are nothing like the green papayas from Thailand, they are awful here and I cut down the tree..I later on travelled via Vera Cruz and I met a woman who also loved the papaya salads in Thailand and she told me that the species of papayas were different and that the papayas here were awful.. so I was happy I cut the tree and I make the salad with green mangos. Quote Link to comment Share on other sites More sharing options...
Yo1 Posted December 10, 2019 Report Share Posted December 10, 2019 I love Hawaiian papayas so when I first came to Mexico I was so excited that the papayas were sooo big--like footballs. Imagine my surprise when they didn't taste nearly as good as the Hawaiian variety. I eat them but don't bother growing them. Quote Link to comment Share on other sites More sharing options...
kgreenbury Posted December 10, 2019 Author Report Share Posted December 10, 2019 I'm not growing them for a recipe, but rather for their medicinal properties. So my question stands; how do I determine when to pick to get green ones I can work with? P.S. From what I've read, the Hawaiian ones might be GMO, and even if you could get them here, they'd be the ripe ones, not green... Quote Link to comment Share on other sites More sharing options...
cafemediterraneo Posted December 10, 2019 Report Share Posted December 10, 2019 I suspect that you'll have to use a papaya that is turned yellow but not yet soft. Did you know that papaya leaf tea is a specific remedy for dengue fever? and you have an organic papaya tree...and if you add chopped mint leaves to papaya it tastes like the best melon you ever ate. Quote Link to comment Share on other sites More sharing options...
CHILLIN Posted December 10, 2019 Report Share Posted December 10, 2019 It is too bad some of you have had bad experiences growing papaya. In fact Mexico is the beginning home of a variety called "Red Lady". It is bright red flesh and sweeter than other varieties. It grows well here, but does not like soggy roots as I found out. You are right to wait until they start to yellow, same as green mangos. I don't know about juicing, green papaya is usually shredded, like a cole slaw salad, and green mango is small chunks, to make a delicious Indian pickle. Worldwide, shredded green papaya is more popular than ripe, and the ones from Hawaii are often touted as a GMO success story. Quote Link to comment Share on other sites More sharing options...
conejorapido Posted December 10, 2019 Report Share Posted December 10, 2019 I have grown Hawaiian papaya here in Ajijic. Brought the seeds in from NOB. Unfortunately, after several successful crops, a strong north wind snapped my tree. Now I eat Mexican papaya but don't find it as good as Hawaiian. Quote Link to comment Share on other sites More sharing options...
Mostlylost Posted December 10, 2019 Report Share Posted December 10, 2019 You only need to wait to see the slightest color change. then pick. Also on a new tree with it's first production it is possible the first few fruits will not be as good. My first 2 didn't even have seeds. For eating, if you let it fully ripen on the tree there will be a much richer flavor, far better than market bought. Quote Link to comment Share on other sites More sharing options...
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