Papaya (Carica papaya), also known as pawpaw, is native to northern South America and Mexico, but is now cultivated in tropical and subtropical regions throughout the world. The papaya tree has a thin trunk that grows 10-35 feet tall, with thin branches and large leaves at the top. The papaya fruit grows from the trunk, more densely towards the top of the tree, is usually an oblong shape, and has green skin when unripe and orange-yellow skin when ripe. When ripe, the flesh inside is soft, orange or orange-red, with hundreds of small black seeds at its center.

Papaya fruit is known mostly for the enzyme papain, which assists the digestion of proteins, as well as other enzymes that help the body digest and utilize important nutrients. Papaya is rich in beta-carotene (provitamin A) and flavonoids, as well as folate, potassium, iron, calcium, B vitamins, and vitamins C and E. It is also a good source of dietary fiber.*