At the papayas center is a large cavity containing dozens of small, glistening seeds, which are edible and can be used as a garnish. The seeds have a spicy flavor similair to black pepper.
Peak in early summer and again in autumn.
Papayas turn from green to yellow-orange as they ripen. Choose fruit that is at least half yellow. The neck will still be somewhat green when the rest is ripe. The skin should be smooth, unbruised, and unshriveled. Avoid hard, overly soft and dark spots.
RipeN in a paper bag with a banana. Refrigerate papaya in a plastic bag for up to 5 days.