The Big Island is the leading grower of papaya,
producing 96% of the state's production. There are over 2,700 acres devoted to papaya
farming producing more than 36 million pounds of papaya a year valued at over $20 million.
The Puna district is the major growing area in the county. This highly nutritious fruit is
low in sodium and only 78 calories to a half shell. It contains vitamins A, B, C, D,
potassium and papain, an enzyme that aids in digestion. Select papayas with smooth and
unblemished skins. Ripe papayas are yellow-orange in color, firm yet slightly soft to the
touch. Green or partially green papayas take two to seven days to ripen at room
temperature. When fully ripe, a papaya will keep in the refrigerator for a week. To eat a
papaya, cut the fruit in half, scoop out the seeds and use a spoon to eat the meat. Eat as
is, serve on the half-shell with your choice of filling, or peel and slice or cube for
desserts and main entrees.
The Big Island is the leading grower of papaya,
producing 96% of the state's production. There are over 2,700 acres devoted to papaya
farming producing more than 36 million pounds of papaya a year valued at over $20 million.
The Puna district is the major growing area in the county. This highly nutritious fruit is
low in sodium and only 78 calories to a half shell. It contains vitamins A, B, C, D,
potassium and papain, an enzyme that aids in digestion. Select papayas with smooth and
unblemished skins. Ripe papayas are yellow-orange in color, firm yet slightly soft to the
touch. Green or partially green papayas take two to seven days to ripen at room
temperature. When fully ripe, a papaya will keep in the refrigerator for a week. To eat a
papaya, cut the fruit in half, scoop out the seeds and use a spoon to eat the meat. Eat as
is, serve on the half-shell with your choice of filling, or peel and slice or cube for
desserts and main entrees.