The most commonly grown of the highland papaya species, though not easily aquired outside its native range. Delicious but quite different from the common carica papaya. These fruits are very aromatic (I sometimes walk around with a fruit in my pocket for its perfume effect). When fully ripe they turn bright yellow and fall off. The inner white pulp around the seeds is eaten fresh it is sweet and fruity. The rind is high in papain a strong enzyme which can leave blisters. In the andes mts the rind is boiled to make a ponche or fruit punch, effectively deactivating the papain. The trees are long lived reaching 30 feet. Fairly hardy to cold this species has no reaction to temps down to 25F and continues to grow through the winter ripening its fruit in the spring when few other fruits are ripe. Prefers cool coastal weather or part shade in hot dry locations. Also makes a great rootstock for weak rooted babacco or tropical papaya.

10 seeds