A papaya is a tropical fruit with sweet orange flesh and a cluster of small black seeds in the center. The fruit grows on tall papaya trees in warm climates like Hawaii, Mexico, and Central America. When ripe, a papaya's skin turns from green to yellow or orange, and the inside becomes soft and juicy, tasting somewhat like a mild melon mixed with mango.

The papaya has a fascinating history: Spanish explorers called it the “fruit of the angels” because of its sweet flavor. Christopher Columbus encountered papayas in the Caribbean and helped spread them around the world. Today, people eat papayas fresh, blend them into smoothies, or use them in fruit salads. Some cooks use unripe green papayas in savory dishes.

Papayas contain an enzyme called papain that breaks down proteins, which is why the fruit can make your tongue tingle if you eat too much. This same enzyme helps tenderize meat, so papaya juice is sometimes used in marinades. The tree itself is remarkable: it can grow from seed to fruit-bearing in less than a year, making it one of the fastest-producing fruit plants in the world.